If microbreweries can create a desirable specialty product, why not micro-agriculture?

Question

large commercial breweries have taken much of the character and individual flavor out of their products in order to appeal to the masses. but local microbreweries have attracted strong followings due to their willingness to try ingredients and brewing techniques that are 'unexpected'. these unique products are becoming increasingly sought after as desirable alternatives to the mcbeers available everywhere else. part of their appeal is their unique local character. many wineries do this as well, because a portion of their appeal is in the search for distinctive, regional and local flavors. can these lessons be applied to micro-agriculture as well? can the smallest of farms (perhaps the word 'farm' does not even apply in the traditional sense) carve out a niche with a specialty product and be successful in marketing and producing it? what challenges/advantages would there be in doing so?

http://whitewinterwinery.com/ a local winery specializing in products made from local ingredients.

Answer 1

This is actually a growing trend in the U.S.    With all the issues related to food from large commercial farms and imported produce, people are starting to want more locally produced foods.  Because the produce does not sit in climate-controlled storage nor go through long distance shipping, it usually retains more flavor and nutrient density.  The type of soil and the plant varieties adapted to each area also add to the uniqueness of the flavor (for example, Vidalia and Walla Walla onions are so sweet because of the soil minerals where they are grown in Georgia and Washington).  France has done this forever -  they have so many excellent regional cuisines based on locally grown crops and livestock and the variation in soils, climate, etc.    In the U.S., the cost of running a small operation is expensive so many budding local farmers are using a business plan based on community supported agriculture (a co-op).  Members pay an annual fee up front (giving the farmer cash when he needs it to buy seed, equipment, etc.) and then they share in the harvest.  Most farms have a weekly pick-up where members come to get a box full of that week's harvest.  I visited a CSA in Athens, GA a week ago (Full Moon Farms) and helped harvest and process the produce for pickup.  Each member got  tomatoes, cucumbers, leeks, zucchini, green beans, turnips, collard greens, fresh dill, basil, and garlic for that week.  The people who manage the farm also operate a local restaurant (Farm 255) that uses produce and meats raised on the farm.  The chef there told me it was not the cheapest source for them but the quality makes all the difference in the world. The restaurant is very popular and I hope the locally-sourced food concept continues to grow and everyone in every town will have more opportunities to buy locally grown and eat in restaurants that use locally grown.

Answer 2

a few farmers grow sweet corn for road side stands

and grocery stores

another commodity is hay, alfalfa and other legumes

mushroom mines

Answer 3

You are making a very good point here.

     I haven't heard it called "micro-agriculture" but small farms can and are making a comeback by growing specialty products.  Some examples are mushroom cultivation, Christmas trees, meat goats, exotic animals, strawberries, and many more.  Small farms that have stuck with the standard corn, soybeans, or cotton are pretty much gone now.  The speciality products sell well locally and most States have marketing coops to assist in selling the products State wide.

Answer 4

Yes.