The “farm-to-table” dining experience is thought to be the best way to eat fresh food. Ben Hartman, an owner of Clay Bottom Farm, believes that cutting out the table and going straight to the farm is even better.
“There is nothing like pulling a carrot out of the ground and eating it the moment you pull it out of the ground,” Hartman said. “There’s just something magical about eating food right after it’s picked.”
Transition Goshen partnered with edible Michiana and the Farmers Market to host “Connecting Our Local Foodshed” on June 8. Phil Metzler, a representative of Transition Goshen, felt the event helped local food enthusiasts share their stories and passion. The root of these stories–and local food–is at the farm.
Rachel Hershberger, an owner of Clay Bottom Farm, encourages people to have a table-to-farm experience. Hershberger said, “They get to see the work that it takes to grow the vegetables when they come to the farm, which is a cool connection for people to have with their food that you just don’t get from a grocery store.”
Hartman and Hershberger have been farming for almost a decade. As Clay Bottom Farm has grown over the years, so has their knowledge of farming and their love for fresh food. Clay Bottom Farms is one of 16 vendors at the Goshen Farmer’s Market.
To learn about Clay Bottom Farm, visit www.claybottomfarm.com
To learn about the Goshen Farmers Martket, visit www.goshenfarmersmarket.org