Farm to Hub to Table
CHARLOTTESVILLE — Dick Proutt is a small farmer. A very small one. At Down Branch Farm, he raises chickens and quails and grows lettuce, squash, melons and tomatoes on about an acre. In high summer, his weekly haul might include just five dozen quail eggs, 40 pounds of tomatoes and 20 pounds of squash.
The Jefferson Area Board of Aging wants exactly that kind of food for the more than 3,000 meals it serves each week. But it needs 100 pounds of tomatoes. And that’s for one day’s worth of salads at its 11 area senior citizen centers. Until now, JABA had only two options: Cobble together an order by making weekly pickups at several local farms, or call a one-stop national distributor.