As a local farm raises prime produce, it provides a proving ground for the next generation of producers
At 8:30 on the dot, Anne Berblinger dials the phone in her cozy, cluttered farm kitchen and asks to speak to the chef.
Share She's out of onions, she tells him, but would he like some fresh garlic today? Ten pounds? All right.
What else, she asks. Favas? Collard greens? Salad mix? Not today, he says. But bring 25 pounds of beets, spinach and some radishes. She hangs up and pauses to ponder the news.
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Photo by Randy L. Rasmussen, The Oregonian
