From the Fields to Functional Foods: Why Vegetables Will Always Matter
I sometimes forget how fortunate I am to be in farming—an industry built on providing fresh, nutritious vegetables to anyone who wants them. Every day, every week, for as many years as possible.
I’ve been working professionally in agriculture for over 20 years, but the truth is, I grew up in it. Back in the ’80s and early ’90s, I was my dad’s sidekick on the ranch. Wherever he went, I went. He always had work for me, and I was happy to put in as many hours as I could handle.
Even as a kid, it struck me that we were doing something important. We were growing healthy food. Back then, vegetables were celebrated as good for you—something you couldn’t get enough of. These days, it feels like every time I open social media, someone’s claiming plants are “poison.” Honestly, it doesn’t make sense.
My dad’s idea of a square meal was a Stanley thermos (the old-school metal kind, dented and missing the cup), a couple of maple bars, and a pack of Marlboro Reds. Not me. I couldn’t wait to hop out of the truck, dig up a fresh carrot, and eat it right there in the field. We used to grow potatoes for Granny Goose potato chips, cucumbers for big pickle brands, and spinach for the frozen food industry. I’d be out there all day without a water bottle—if I got thirsty, I’d crack open a bell pepper, hold it under an irrigation pipe, and drink as much as I could.
The industry has changed a lot since then. Granny Goose is gone, most of the cucumbers are grown offshore, and while frozen spinach is still around, bagged salads now dominate. Tastes and preferences evolve, and as farmers, we’ve had to become better operators. Yields don’t rise as fast as costs. We’ve had to do more with less and find new markets to serve.
That’s what sets Spinaca apart. We’re focused on using every edible portion of the plant to create ingredients for emerging markets. Whether it’s fresh, frozen, juiced, dehydrated, or developed for functional foods, we match the right part of the plant to the right end-use solution for our customers.
With all the ways there are to eat vegetables today, it’s hard to believe anyone thinks they’re not getting enough. But at Spinaca, we’re committed to making sure fresh, nutritious vegetables stay at the center of the plate—no matter the format. And I feel pretty lucky to be part of that mission.
Ready to bring more value to your product line with high-quality vegetable ingredients? Contact Zack at [email protected] to explore how Spinaca can partner with you to deliver farm-fresh solutions.