Farmers enjoying increased demand for local products

The demand from retailers and restaurants for locally grown products is paying dividends for northern Nevada's farmers.

Take Chris Foster, owner of Hidden Valley Honey.

Foster began producing honey full time after losing his job as a molecular biologist, but it wasn't until the small Reno company placed its products in Whole Foods Market that business really took off.

Hidden Valley Honey has a coveted six-foot-tall display at Whole Foods that Foster re-stocks with about 500 pounds of honey every week.

Hidden Valley Honey sells almost as much honey to Whole Foods as it sells to 14 different Scolari's locations, Foster says.

"If it wasn't for that display, I don't think the honey would move that well - it would disappear on the shelf. But having its own stand sets it apart and that has helped sales a lot," he says.

Hidden Valley Honey, which also sells beeswax candles, soap and lip balm, was recruited by Scolari's two years ago as the demand rose for local goods. Hidden Valley Honey recently landed its products in Raley's and three other Whole Foods stores in California as well, and Foster and his wife, Karen, estimate they are selling roughly 40,000 pounds of honey each year.

Natalie Sellers, chef and co-owner at 4th Street Bistro in Reno began using locally grown produce when she worked in San Francisco in the late 1980s, a trend she continued when she moved to northern Nevada in 2000.

When she first got here, Sellers says regional farmers markets predominantly featured California growers, but that's changed with the rising demand for locally grown produce.

"You want to buy something that is grown locally rather than something that is grown 500 miles away," Sellers says.

Over the years Sellers struck up a close relationship with Fallon farmers Bill and Korena Mewaldt of Mewaldts Organics to provide 4th Street Bistro with fresh produce, as well as specialty items such as sunchokes (Jerusalem artichokes), spring garlic and specialty varieties of tomatoes.

"There is more available than a few years ago, and it's started becoming the 'in' thing to do, but I have always done that," Sellers says of using local produce.Transportation costs and time are have discouraged some Fallon farmers who otherwise might sell directly to Reno-Sparks restaurants, but many farmers have begun benefiting from backhauling through U.S. Foods.

Mike Catalano, produce specialist and manager for U.S. Food's Reno operations, says his trucks are in Fallon several times a week, and they began picking up produce from several growers. The relationship works for farmers and restaurant clients, and it also provides U.S. Foods a crucial entry point to new customers, Catalano says.

"If I could take distribution costs out of the equation for local growers that would be a huge incentive, and we have done that," he says. "Growers are saving the cost of coming into town and distributing, and that has really worked for the growers.

"It's been such a door opener for us," Catalano adds. "Not only does it help us showcase products for new customers, but it helps us grow other business lines as well."

U.S. Foods distributes products such as meat and fish, cleaning chemicals and produce from its 80,000-square-foot warehouse off Golden Valley Drive. It distributes locally grown produce to restaurants, casinos and healthcare facilities, Catalano says.

Another challenge to selling directly to local restaurants? Farms must be a certain size to meet constant demand, says Salisha Odum of Salisha's Delicious in Fallon.

Although regional produce growers use large hoop houses to counter the effects of chilly northern Nevada winters, it still can be dicey providing restaurant with a constant supply of fresh fruits, greens or root vegetables, Odum says.

Smaller agricultural producers often prefer to sell directly to CSA's, or community-supported agriculture, or to the Great Basin Community Food Co-op. Restaurateurs such as Sellers at 4th Street Bistro then shop at the Co-op for specialty items.

"The main thing is that you have to know how much you can grow," Odum says.