Du Jour with Farmer Eric Morrow

Ten years ago, Eric Morrow made a bold move. He left a career as a securities trader in Chicago for one in something just as risky: farming. Returning to family land in Ponchatoula where seven generations had farmed before him, Morrow began growing small amounts of strawberries and tomatoes and selling them through a farmstand. He expanded more each year, and today, he grows about 25 acres of diverse fruits and vegetables, sold primarily through farmers markets. A respected vendor at the Red Stick Farmers Market in Baton Rouge, Morrow was one of two finalists for Farmer of the Year in 2008, part of the statewide awards given by the LSU AgCenter, the Louisiana Network and the state Department of Agriculture.

Morrow’s entrée into farming started just as consumers were starting to embrace the concept of local foods, a cultural phenomenon that has been buoyed by the growing awareness of food politics and carbon footprints. Morrow loves selling direct, and knowing something about who’s going home with his tomatoes. He’s also tried to stay on top of patron’s needs. ”We’ve tried to be more conscious of what people want, so we do things like shell our fresh peas and beans,” says Morrow, 42.

Look for him on both Thursdays and Saturdays in Baton Rouge. Right now, the market is at its peak, and this week, Morrow is scheduled to have bi-color corn, shelled purple hull peas, shelled red beans, cucumbers, beans, onions, bell peppers, yellow squash, blueberries and loads of scarlet Creole tomatoes.

With interest high in backyard gardens, home-based farmers can learn something from Morrow’s method, often used as a model for other small farmers, says Copper Alvarez, executive director of BREADA, the market coordinator. To meet weekly demands over a long growing season, Morrow makes sure his crops are in three simultaneous stages: Just planted, growing and ready for harvest.

To read previous Du Jour features on local chefs and other culinary experts, click here.