HOW DID FORAGED & SOWN COME TO BE?
I’ve spent the last few years dividing my time between cultivating food at home with my family and in woods and fields foraging for unique edibles and leading walks. It’s always been my intention to expand my efforts, but I’d thought I should choose one focus. Over time, I thought my attention would be pulled in one direction or the other – making my decision for me. But when I found, last summer, was that I was splitting my time between them as equally as ever, I decided to stop waiting and move forward, integrating both passions.
TELL US ABOUT KATE
My earliest memories involve being outside and tasting food fresh from our family garden, or playing with “weeds” growing in our yard. I remember sucking the sweet nectar from red clover flowers gathered with my friends as we walked home from school. My goal is to give those same experiences to my child and to expand upon them and share them with others.
WHAT IS YOUR GROWING PHILOSOPHY?
I believe in the importance of local, organic, sustainable, heirloom. Low-input methods are my focus, particularly on the perennial berries side of the business. I believe that building many small urban food systems that sustain us for years, a non-centralized food forest if you will, is absolutely achievable and a wise use of the small plots of land many of us have here in the city.
Experimenting with heirloom varieties of cultivated plants really appeals to me, because the flavor differences are so apparent. I also really love the connection to our past that heirloom varieties lend.
I’ll pursue organic certification, maybe this year – definitely next, and in the meantime operate according to the organic standards. The public here in Columbus is wise to the big picture benefits of organic operations, and it only makes sense as a new market grower to respond to consumer preference. I’m lucky that my own ideals line up with those.
WHAT ARE THE LONG TERM GOALS FOR YOUR BUSINESS?
More than anything, I want continue to experience and share flavors. Currants, gooseberries, multiple varieties of raspberries, a whole range of culinary herbs, edible flowers, foraged greens ranging from pungent to sweet and crisp – it’s obvious to me why I’ve focused on the offerings I’m growing. I’d love to be able to continue to experiment with additional offerings, those that customers are interested in and those that I discover.
HOW ARE YOUR OFFERINGS DIFFERENT THAN WHAT IS CURRENTLY AVAILABLE IN CENTRAL OHIO?
Central Ohio has great access to organic staple vegetable and fruit crops, and I’m providing items that can be added to those ingredients to enhance them, creating a memorable cooking and eating experience. Additionally, since I’m working on a small scale, I’ve taken the opportunity to focus on berry crops that are less usual in order to broaden the market offerings instead of competing with already-successful producers.
WHERE ELSE IN THE CITY WILL WE FIND YOU?
I’ll be selling cut culinary herbs and select foraged items at the Clintonville Farmers’ Market beginning April 25. Those who sign up for my email list will receive exclusive offers for the special items I have in extremely low quantity, including this first year’s berry crop. http://www.foragedandsown.com/sign-up/
I’ll be providing flowers, strawberries and other berry plants for City Folk’s beginning in May, and medicinal and culinary herb seedlings for Boline Apothecary.
I lead classes on wild edible identification and usage through City Folk’s Farm Shop, Boline Apothecary, the Ohio Herb Education Center, and in partnership with DirtLab Bushcraft. I’m also available for private group walks. A comprehensive schedule of current classes and walks, and a contact form to schedule a private event, is all available at foragedandsown.com or by contacting me at ForagedandSown@gmail.com