It makes a lot of sense to use locally grown produce as much as possible. At a time when small farmers are struggling to survive, this helps local economies and is a more sustainable practice than continually buying food trucked into supermarkets over thousands of miles.
Of course, it’s not always possible to shop local produce, especially in the dead of winter. But a movement calling for using at least one local food per day got me to thinking about how drastically my own shopping habits have changed over the last few years:
- We pick up my family’s share of just-picked organic produce once a week from May through November at the CSA (Community Supported Agriculture) farm we belong to.
- Weshop at a local natural foods store once or twice a week for fruits and veggies I can’t get at the CSA, as well as other staples.
- In season, We visit local farm markets on a regular basis.
My new food-gathering habits have become pleasant rituals. I enjoy chatting with the growers and fellow members at the CSA. Supporting local businesses like the natural foods market feels better than traipsing the aisles of chain supermarkets. I don’t really need to shop at farm markets, but that, too, is a pleasant ritual, and helps support the efforts of small, family-owned businesses.
Using seasonal (and ideally, organic and local) produce and ingredients, you can create meals that dazzle the eyes and palate and are incredibly simple to prepare.
Eating with the seasons not only helps foster rewarding food traditions, but benefits the environment. Supporting sustainable agriculture reduces our dependence on imported produce, and in effect, the energy required to transport it and the pesticides used to grow it.
It may not be practical to eliminate supermarket shopping (after all, we do need our paper products and cleaning supplies), but think of ways in which you can “localize” at least some of your food shopping, especially during warmer months.
Take full advantage of local foods by joining a CSA farm, shopping at farmer’s markets, and picking your own produce. All are superb experiences to share with children, allowing them to see the connection between their foods and their source.
Community Supported Agriculture
What exactly is Community Supported Agriculture? The University of Massachusetts Extension defines it as “a partnership of mutual commitment between a farm and a community of supporters which provides a direct link between the production and consumption of food … CSA members make a commitment to support the farm throughout the season, and assume the costs, risks, and bounty of growing food along with the farmer or grower.”
Added to the obvious benefit of freshly harvested organic produce and special events, CSA members seem to enjoy the ritual of the share pickup, chatting with the growers and fellow members, seeing what produce is new that week, enjoying the scents and colors, then taking it home to the kitchen.
CSAs also foster a sense of community. The one I belong to holds regular potlucks on the farm to connect members, honor the growers and interns, and share food made from the produce.
The farm also serves as a springboard for various outreach and charitable activities, and is a catalyst for further social bonds. Ask around about or do a search on CSAs in your area that you might join. They’ve even started to appear in urban areas.
Farm markets
Hothouse tomatoes, waxed apples, rock-hard peaches, shower-soaked lettuces—welcome to the supermarket produce section. Though this venue for fresh food has improved over the last few years, primped, prepackaged fruits and veggies still serve as reminders that mass-produced produce is bred to look good and last long, rather than taste good.
Meant to withstand long rides on trucks and planes, tough and sturdy, not lush and ripe, are the watchwords.
While most supermarket produce sections are serviceable (where would we be without them in winter?), they can’t compare with the colorful, fragrant offerings from farm markets and roadside produce stands. Just-picked produce bursts with fragrance and invites touching and comparing.
Here’s one instance where impulse buying and letting your senses rule is half the fun. After all, turban squash, fiddlehead ferns, or a peck of habañero peppers may never appear on your shopping list.
Farm markets have proliferated in rural as well as urban areas everywhere, so chances are there’s one near you. You’ll not only enjoy produce that’s fresher and riper that anything mass produced, but you will cast a vote for small farms and sustainable agriculture with each dollar you spend.
Farm market outings with children: Farm market excursions are wonderful outings to take with children, who enjoy meeting and talking to the people who produce their food. Visiting a local farmer’s market (or taking a field trip to go from one farm stand to another) once a week can easily become a favorite summer and fall tradition. Once you find your favorite stands and get to know the farmers, you’ll surely grow to regard these weekly excursions as a favorite food-gathering ritual.
Winter farm markets: Look for indoor winter farm markets in your area. The one near me (and we live in the chilly northeast) offers a surprising array of roots, winter squashes, greens, tubers, and sprouts all through the cold months. It’s great fun, not to mention delicious, because some of the vendors also offer breads and baked goods.
Pick-your-own outings
Kids love to pick berries. When mine were young, they enjoyed filling wooden baskets with sugary strawberries and blackberries, they gobbled up the small ones like candy; larger berries were used to make toppings for yogurt or ice cream. After a day or two, if there were any left, they’d go into freshly baked muffins or cobbler.
If you live in an urban or suburban area, an annual pick-your-own outing might take some doing, but is well worth the effort. Picking produce is meditative and calming, and the scents of vine-fresh fruits can be intoxicating.
From late May through July, look for opportunities to pick berries. If you live within driving distance of apple orchards, an annual apple-picking expedition is a delight. The northwestern U.S. and New Zealand are among the few climates in which it is practical to grow entirely organic apples. So at least, choose an orchard designated as low spray.
Some small farms offer pick-your-own tomatoes in late summer, great for making fresh sauces; you might find venues to pick your own cucumbers, zucchini, green beans, and other veggies to savor immediately or preserve. In October, fall harvest festivals at small farms offer pumpkin picking, a great favorite among small children.
Resources
Local Flavors: Cooking and Eating from America’s Farm Markets by Deborah Madison features not only recipes but lots of personal musings about the noted chef’s visits to 100 farmer’s markets.
The Greenmarket Cookbook: Recipes, Tips, and Lore from the World Famous Urban Farmers’ Market by Joel Patraker, Joan Schwartz gathers recipes and tips from one of the oldest and largest American farm markets.
Preserving Summer’s Bounty: A Quick and Easy Guide to Freezing, Canning, Preserving, and Drying What You Grow by Susan McClure is a good guide for those who wish to extend the summer food-gathering season.
Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves by Nava Atlas. This comprehensive collection of recipes featuring super-nourishing leafy greens.
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