The project flow goes something like this:

• Plant breeders offer seeds that they are working on to the project director.

• The director sends those seeds out to area farmers, who track the success of those varieties compared with varieties that they usually grow. The University grows trial plots of the varieties as well.

• After harvest, the chefs meet to taste-test all the different varieties and choose their favorites.

• The community gathers to try dishes the chefs make with their favorite varieties. The picture above is of a beet dish by chef Jonny Hunter from the 2015 Farm to Flavor event.

• The plant breeders get feedback from growers and chefs as to which varieties performed best, both in the field and in the dining room.

Even though we haven’t started growing vegetables yet, I wanted to be in on this project, so I signed up. We’re still waiting to hear which vegetable we’ll be trialling. We’re excited to be a part of collaborative research!

For more information on the project, check out their website: