Each summer, the Twin Cities experiences a shortage of locally grown, organic broccoli. So a team of local, organically-certified farmers worked to scale up organic broccoli production to meet the needs of wholesale accounts in the region. This guide provides steps that the Twin Cities farmers took in an attempt to scale up organic broccoli production.
Want more information? See the related SARE grant:
This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture through the Sustainable Agriculture Research and Education (SARE) program. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.