On Sept. 27, Sothebys Puts Heirloom Kale, Squash and Cabbage up for Auction at The Art of Farming

By all accounts, the first-ever live auction of Tri-state heirloom vegetables (and a few proteins) at the house of Sothebys last year was a smashing success. Farmers mingled with the city’s fabulous; local crops were put on the block; and the proceeds went to help support agriculture and education programs with GrowNYC and The Sylvia Center.

Not a normal night at Sotheby’s: At one point during last year’s Art of Farming, auctioneer Jamie Niven identified a bidder as “the man in the shirt and no jacket.”

By all accounts–including ours–last year’s first-ever live auction of Tri-state heirloom vegetables (and a few proteins) at the house of Sotheby’s was a smashing success. Farmers mingled with the city’s fabulous; local crops were put on the block; and the proceeds went to GrowNYC, which runs city Greenmarkets, school and community gardens, and education programs, and The Sylvia Center, a program that teaches kids to eat well through hands-on experiences at Katchkie Farm and in city schools.

The second annual is scheduled for Tuesday, September 27, and you can buy tickets to the event (or simply donate to the two programs) right here.

Beyond tubers, roots, leafy greens and a few cuts of locally raised and pastured meats, there may also be farm animals for sale, though unlike the produce they won’t be present.

As P. Allen Smith, a PBS television gardening personality who had several items at auction last year quipped: “We thought it would be too traumatic for them,” Smith said. “They have never been to a cocktail party before.”

 

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Rachel Wharton is the editor of Edible Brooklyn. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.