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The Seed to Kitchen Collaborative connects plant breeders focused on organic systems to Wisconsin farmers and chefs, to create delicious, well-adapted vegetable varieties for local organic production. This collaboration presents a unique opportunity to focus on vegetable variety characteristics important to local food systems, such as flavor, fresh-market quality and agronomic performance on smaller-scale diversified farms.

Goals of the project

• Promote informal collaborations between breeders, farmers and chefs to improve selection for flavor and direct market quality.
• Evaluate new and soon-to-be-released varieties for culinary traits in restaurants with participating chefs and for agronomic performance on direct-market farms.
• Develop better methods of evaluating and selecting for flavor and culinary quality.