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The Top 6 Urban Farms Providing Seattle Chefs Fresh Produce Year Round

By L. M. Archer
Foodable Web TV Network

Read about urban farms that supply restaurants with produce, highlighting our food hub Seattle Tilth Produce.

What would you do if you ran out of rural farms to source your local produce?

As more and more consumers demand local, farm-to-table food on the menu, Seattle chefs struggle to meet patrons’ needs. Unfortunately, "According to the USDA, the Puget Sound region has lost 60% of its farmland since 1950," reports Sheryl Wiser of Cascade Harvest Coalition. “If this trend continues,” Wiser warns, “the last acre of farmland in the region could be bulldozed or paved over by 2053."

Luckily, Seattle enjoys a flourishing urban farm scene to fill the ‘just-picked’ niche. Here, Foodable WebTV Network gets the dirt on some of the Emerald City's urbanized Edens, and the restaurants using them.

Seattle Tilth Produce

"I think many chefs are more interested than ever in buying food as close to the source as possible. What’s closer than your backyard or community?" asks Chris Iberle, Food Hub Manager for Seattle Tilth Produce.

Seattle Tilth Produce cultivates food on three educational, certified organic farms. The three-year old program includes a Seattle Tilth Farm Works farm incubator program in Auburn, as well as two urban Seattle Youth Garden Works job training program farms.

"Chefs know that the quality, freshness and variety of produce makes a huge impact on the quality of their dishes,” adds Iberle. "Consumers are also more educated and passionate than ever about where their food comes from. They are demanding local and organic, and asking chefs the right questions about who grew their food and how, and chefs follow their lead.”

Seattle Tilth Produce also fulfills an increasing number of 'custom growing' requests from restaurants. For example, Jude’s Old Town Café recently reached out to Seattle Tilth’s nearby Rainier Beach Urban Farm about sourcing specialty items like beets and heirloom tomatoes. Customers appreciate neighborhood-grown menu items, too.

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