The use of technology on the farm, ranging from rudimentary to high-tech, has defined the growth and improved efficiency of Open Hands over the years. Carleton Executive Chef Charlie Schwandt explained that once the carrots and other root vegetables have been diced, shredded, or sliced, the original shape doesn’t have any impact on the taste or look of the final dish, allowing the unmistakable difference in locally grown flavor to shine through. Ben explained that while other retail accounts and co-ops have much higher cosmetic standards, they know that Bon Appétit chefs will always reliably accept the carrots that aren’t quite perfectly straight but are just as delicious. While much has changed, the ongoing and supportive relationship with Bon Appétit has remained a constant. Fast forward to today, as they have significantly expanded and diversified the operation, growing over 40 different vegetables on 16 acres of land, supporting 300 CSA shares and numerous wholesale and retail accounts in the Northfield and Twin Cities area.Įxecutive Chef Charlie Schwandt and Ben Doherty of Open Hands Farm Both Erin and Ben described this arrangement as “game changing,” as it gave them the confidence to take risks and eventually expand.Īt the time, they were only farming on a few acres of land and supporting less than a dozen families with CSA shares. Olaf chef approached them in 2006, he committed to purchasing anything that they wouldn’t be able to sell through their Community Supported Agriculture (CSA) program. Ben Doherty and Erin Johnson, who own the farm, explained that when a former Bon Appétit at St. The story of Open Hands is one of hard-earned community support, propelled in part by the initial wholesale partnership with the Bon Appétit team at St. Open Hands supplies carrots and other root vegetables from August through April to Bon Appétit chefs, defying what many might imagine possible throughout long Minnesota winters. Olaf College and pillar of the community’s agricultural scene. Those not familiar with the vibrant farming community in Northfield, Minnesota, might be surprised to learn about Open Hands Farm, a longstanding Farm to Fork partner of Carleton College and St.
This quarter, we’re telling the story of Open Hands Farm, a valuable partner and longstanding fixture for a number of Minnesota-based Bon Appétit teams.
CORNERSTONE COMMUNITY FINANCIAL SERIES
To celebrate these fruitful partnerships, we’ve created an almost-quarterly series featuring longtime Farm to Fork and Locally Crafted vendors. For many Bon Appétit chefs, the relationships formed with these local farmers and makers have morphed into friendships that have spanned decades. In 1999, Bon Appétit was the first food service company to formalize a commitment to local food systems: mandating that our culinary teams purchase at least 20% of their ingredients from owner-operated small local farms. Ben Doherty (left) leads Carleton students and Bon Appétit at Carleton Executive Chef Charlie Schwandt on a tour of Open Hands Farm.
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