Daphne Minkin might not grow rows of soybeans and drive a fancy tractor, but she manages a decent haul from her 1/4-acre plot to help feed her family.A backyard gardener for about six years, she's among a growing movement of people looking to produce their own food for their families (Minkin and her husband, Darryl, have five children ranging in age from 3 to 15).

And for the first time this year, Minkin plans to attend the upcoming Tennessee Organics Growers' Association conference, which has been drawing gardeners like herself and food lovers in increasing numbers."I have friends call me or e-mail me pretty regularly who are wanting to start putting in their own gardens now," she said. "There's a much larger awareness of buying locally and doing sustainable agriculture.

"Food, Inc., the Oscar-nominated documentary about where our food really comes from, hit theater-goers like an electric cattle prod in August 2009. The Belcourt Theatre added showings because of demand, and last week, Eric Schlosser, a co-producer of the film and author of Fast Food Nation, drew more than 500 people to hear his talk as part of a Belmont University speakers' series. Six months after the film's debut, Food, Inc. and its message continue to raise questions about organic and sustainable agriculture even for non-activist, non-gardening home cooks."There's a growing interest in (organics and local food), and I think it's just become more noticeable," said Cindy Delvin, a Williamson County farmer and president of the Tennessee Organics Growers' Association.Conference offers know-how

Six years ago, when the conference began, it attracted only about 30 people. In the last couple of years, Delvin said about 200 farmers, backyard gardeners and food lovers have attended.

With workshops about learning to grow mushrooms, raise bees and grow fruits suitable for our area, Delvin expects a variety of attendees. In years past, she's seen more college students and professionals who work in various careers but dream of "working the soil and producing for their family" on small farms.

To celebrate local food and those who grow it, the recipes this week come from farmers involved in the conference such as Arugula's Star of Neal Family Farms' simple sausage pizza piled with greens and jeweled with olives and Parmesan. Other recipes here, like a honey marmalade over bread with goat cheese and a savory mushroom pizza, are inspired by the ways gardeners might learn to diversify on small lots.

"Once you learn how to do it," Delvin said, "you don't have to have a large area."