YUMA, Ariz. – Steve Alameda a Yuma farmer provides 90% of his leafy greens to the United States in just one season.
He’s hoping a new campaign called “Farm Fresh Fork” will get more Yuma residents trying his produce at one of three restaurants participating in the desert southwest.
“We’re trying to take advantage of the wine tasting phenomenon. Can we do the same thing with vegetables and get them out there and show the creativity that they are doing here,” Top Flavors Farm owner Steve Alameda said.
Creativity, Chef Alex Trujillo at The Patio, has shown with his dish of grilled romaine bites with roasted beets, wilted kale with orange, feta and balsamic.
“Its always fun getting fresh local produce. Especially if its dropped off and just to come up something with it. Last week it was red cabbage and green cabbage, this week its beets, kale and romaine,” Trujillo said.
Besides showcasing the local produce, farmer Alameda says his farm helps support the local economy.
“One person in every four is employed in agriculture in this area and when you take on the ancillary businesses that are involved too. It’s up to 50% of the people here working in one way or another in agriculture,” Alameda said.
He employs over 200 people at his farm. The campaign is geared towards recognizing those workers and letting residents try their vegetables.
“It’s a question of can we taste it so it gets people into the restaurants. We have people like Steve, the growers that are donating product to the three restaurants participating,” Limelight Creative Group Susan Sternitzke said.
You can try Yuma produce at The Garden Café, Market Grill at the Radisson, and The Patio at Desert Hills.