Farmers are planting less of the classics such as corn, potatoes, green beans and peas. In their place, new vegetables such as sweet potatoes and leafy greens are defining American farms.
Kale and other greens grow vertically inside a modular farming unit at Modular Farms Co. headquarters in Brampton, Ontario. By Laura Reiley and Laura Reiley Reporter covering the business of food Email Bio Follow Andrew Van Dam Andrew Van Dam Reporter focusing on economic data Email Bio Follow April 20 The American vegetable landscape has shifted. Farmers are abandoning one-time basics such as sweet corn, green beans, peas and potatoes.
Leafy greens’ new deal Dark, leafy greens have gone from trendy supplement to pillar of the agricultural establishment. Undaunted by high-profile foodborne illness scares like last year’s two romaine E. coli outbreaks, farmers are leaning into leaves.Baker Farms runs 4,000 acres in southern Georgia. This year, much of it will go to collards, turnip, mustard and kale.
Souring on sweet corn America’s second most-planted vegetable crop, sweet corn, lost 75,972 acres — a 13.3 percent drop. Other major losers included green beans, peas and potatoes. Peas and sweet corn fell farthest in California and Washington, while potatoes slid in Maine and North Dakota. Sweet corn shouldn’t be confused with the field corn common in states such as Iowa, Nebraska and Illinois. Field corn is destined to become animal feed or be processed into ethanol or foods like corn syrup and cornmeal.
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