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Vegetable Farm
In the U.S., nearly 3.7 million acres of vegetables were harvested among nearly 54,000 farms, according to the 1997 Census for Agriculture. That doesn't include orchard crops or legumes or grains, so soybeans, barley, wheat and corn are excluded from that figure-as are apples and citrus fruits.
Organic produce is also coming to the fore, with Americans paying for, and eating more, of produce that is grown without the use of chemicals or pesticides, and is not waxed, colored or shot-up with dyes or additives. With California leading the pack in certifying and regulating organic farmers and organic produce, consumers are more cognizant of organic food and their benefits.
Meanwhile, vegetables crops are still vulnerable, as they have been for thousands of years, to the exigencies of climate, seasonality and pests. From peppers in California to corn in Pennsylvania, and from tomatoes in Florida to herbs in Washington state, vegetables are a big business-and with the growth of exotic, heirloom and organic produce, increasingly a profitable one for some farmers.
Vegetable Farm Links:
Land Trust Alliance
Grassroots Economic Organizing
Harvest for Humanity
Local Harvest
Food Security News
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