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How a microfarm is bringing fresher produce to Dallas chefs

It’s possible your favorite restaurant has a little “provided by” section on its menu and “Profound Microfarms” is listed there.

If so, that's because Jeff Bednar decided a few years ago to leave his job in real estate and start growing things. Many of the top restaurants in Dallas get their produce from local providers, and more than 60 of those get weekly deliveries from Bednar's Profound Microfarms.

This farm in Lucas is known so well throughout the industry, it’s hard to remember that customers might not be aware it exists. But you know its work: delicate nasturtia that top a dish, red-veined sorrel that completes a plate or wasabi arugula that makes you wonder what you just ate.

“Jeff has always done a great job of listening to chefs and growing what we want. It’s pretty much that simple,” says chef Matt McCallister of Homewood restaurant in Oak Lawn.

That's a simple take on it, but for Bednar, getting to the point of providing 128 chefs with fresh microgreens required a lot of learning.

“We bought the farm at the very end of 2014, so it’s been 5½ years, and then it took me about three years to figure out how to grow; I never had a houseplant before we moved to the farm,” Bednar says. “So I became a master gardener.”

Read more at the Dallas Observer (Taylor Adams)

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