Cleveland native, Martha Schubert discovered her green thumb 18 years ago while she and her husband lived in central California. Out west in that land of perpetual sunshine, Martha started raising remarkably delicious vegetables without chemical fertilizers or pesticides. When the couple returned to Cleveland, Martha’s small garden grew into a small business–Art Farm, a Community Supported Agriculture (CSA) project. If you haven’t heard, CSAs are a newish (they’ve been around for a while now) type of food distribution system in which a community of individuals pledge support to a farming operation where grower and consumer share in the risks and rewards of food production. After four successful years of operating as a CSA, this season, Martha will move her business in a new direction–this time growing directly for fire, raising a bounty of the fresh produce we’ll use every day in our kitchen. Over the past months Martha has collaborated with Chef Doug to plan the crops he would most like to source locally. Martha will grow our haricot vert, rainbow chard, wax beans, zucchini blossoms, green garlic, scapes, radishes, roma tomatoes, lettuces, and dill flowers (for our Dr. Katz’s pickles). We’re really excited about this beautifully simple plan that brings chef and farmer together to get fresher delicious produce into our kitchen, and in the process helps to build our local economy. Stay tuned we’ll keep you posted on the progress of this new farm to kitchen initiative.
Post and photos by Amy Viny