Forest-to-table products are growing in popularity, not only for consumers, but for farmers as well.
A little more than 15 miles from the nation’s capital, a 10-acre experiment is under way. There, with wheat as a benchmark, landscape designer and permaculture practitioner Lincoln Smith is aiming to show that forest-based agriculture can produce a quantity of food-per-acre comparable to major crops.
The five-year-old experiment, however loosely defined, is beginning to bear fruit in the form of food as well as people learning about permaculture. Last year was the first for a community supported agriculture program as well as a forest-to-table supper in September prepared by Chef Michael Costa from D.C.’s Zaytinya, a Mediterranean restaurant. More than 1,000 people have been exposed to forest gardening through classes and tours at Forested.