Why We Grow
Eat
Eat fresh. Eat tasty. Eat healthy. You can either pay your farmer now, or pay your pharmacist later. As the great philosopher Hippocrates is famously quoted saying, ”Let food be thy medicine and medicine be thy food.”
Fresh
Imported produce is picked weeks before it is ripe, and as a result, nutrients, taste, texture, and colour have not fully developed. 24 to 48 hours after harvest, 50-89% of vitamin C is lost from leafy vegetables, and bagged spinach loses about half its folate and carotenoids after being stored in refrigeration for just 4 days.
Local
The ingredients of a single North American meal travels an average of 2,400 km to get from field to plate and contains ingredients from 5 countries in addition to our own. Eating a meal sourced from a local farmer creates 100 times less greenhouse gas emissions to get onto your plate.
Veggies
The very soil that food is grown on is vital to our local agricultural economy. Eating locally grown vegetables supports farmers and protects precious farmland by keeping it in production. People who include fresh vegetables as part of their daily diet have a reduced risk of many chronic diseases.
Our Collaborators
What People Are Saying
Living Off the Land – Access Acres: Small Scale, Hearty Harvest
As a chef, he prepared tasty foods to grace your plate. Now he grows many of the actual ingredients and they arrive at your doorstep in a box. Read more here...
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