Growing Green

When discussing food it is crucial to address the source of the ingredients themselves, as any dish is only as good as the quality of its components. The freshness of produce, for example, can make or break a meal, just as can the cut of meat or quality of olive oil used in the pan, I have learned. Sofra highlights this principle perfectly, as the produce used is all local, which ensures greater freshness (and seasonal appropriateness, our macrobiotic diet enthusiasts would argue.)

Sofra Chef Ana Sortun's farm Siena Farms also follows the community supported agricultural model, which is a small-farm marketing model that provides year-round income for the farmer and "an intimate season-long farm experience for the customer." Siena Farms visits area farmers markets in the spring and summer and participates in a BoxShare membership program, which sends produce-filled boxes regularly to pick up locations at Sofra in Cambridge and Copley Square in Boston. Community supported agriculture is an offshoot of the greater sustainable agriculture movement, which has gained increased attention and growing support in recent decades.

Sustainable agriculture is agricultural production that can be maintained without harming the environment. The aim is to make the most efficient use of nonrenewable resources and integrate natural biological cycles on the farm, ultimately enhancing the environmental quality and natural resource base. This model also helps to sustain the economic stability of farmers and in the long-term helps to fight worldwide hunger in an environmentally-conscious way.

Siena Farms produce is also used by the chefs of popular Boston-area restaurants such as the Beacon Hill Bistro, Henriett's Table, Persephone, O Ya, and Upstairs on the Square. For more information visit http://www.sienafarms.com/.