After “taking something away” during the last two weeks of real food mini-pledges who’s up for another challenge where we instead add something to our diets? I’m actually rather excited about this next mini-pledge because I’ve become such a big fan of eating local foods and supporting local farmers who, frankly, do a much better job than all those big factory farms! I confess that just a little over a year ago I had never even stepped foot in a farmers’ market, and now here I am looking forward to it every Saturday morning and even setting my alarm for it.
I don’t think it is realistic for anyone to eat locally 100% of the time, but it is certainly possible to incorporate some local foods into our diets every week. And who wouldn’t be on board with such a proposition that happens to make a great deal of sense? Did you know that the produce in the supermarket (whether it is organic or conventional) travels, on average, 1,500 miles from the farm to your plate? Not only is all that travel taxing on the environment, but it also gives the produce a chance to lose some of its nutritional value along the way. And the varieties of produce chosen to go on such an adventure are limited because factory farms are only interested in fruits and vegetables that travel well and can survive a long shelf life.
So here is next week’s mini-pledge, which starts on Monday:
Mini-Pledge Week 11:– Eat at least 1 locally grown or raised food at each meal. This includes, but is not limited to: fruits, vegetables, eggs, grains, nuts, meats, and sweeteners like honey.
To give you a better idea of how many varieties of produce we are really missing out on when we shop at the grocery store I want to share an interesting fact from the bookAnimal, Vegetable, Miracle, which is about a family who ate almost 100% local (off their own farm and from other surrounding farms) for an entire year:
“According to Indian crop ecologist Vandana Shiva, humans have eaten some 80,000 plant species in our history. After recent precipitous changes, three-quarters of all human food now comes from just eight species, with the field quickly narrowing down to genetically modified corn, soy, and canola.”
Just check out the pictured vegetable that I got from our Poplar Ridge Farm C.S.A. (Community Supported Agriculture) box last year. I didn’t even know what it was at first, and I’ve most certainly never seen anything that looked so cool at the grocery store! It turned out to be an unusual variety of eggplant, and I honestly just had fun keeping that funky thing as a centerpiece on my counter for a few days. Some other unusual varieties we’ve gotten from our C.S.A. box and the farmers’ market include purple broccoli raab, bright lights swiss chard, Easter egg radishes, red pak choy, golden beets, and dinosaur kale. All these unusual varieties remind me how food is supposed to be fun and enjoyable and not just for sustenance as we shovel fast food burgers into our mouths in the car!
Another intriguing tidbit from Animal, Vegetable, Miracle is about the reaction of some kids when they learned that their food is grown in dirt:
“Malcolm liked hanging around when Steven was working in the garden, but predictably enough, had a love-hate thing with the idea of the vegetables touching the dirt. The first time he watched Steven pull long, orange carrots out of the ground, he demanded: ‘How’d you get them in there?”
“Absence of [knowing how foods grow] has rendered us a nation of wary label-readers, oddly uneasy in our obligate relationship with the things we eat. We call our food animals by different names after they’re dead, presumably sparing ourselves any vision of the beefs and porks running around on actual hooves. Our words for unhealthy contamination – ‘soiled’ or ‘dirty’ – suggest that if we really knew the number-one ingredient of a garden, we’d all head straight into therapy. I used to take my children’s friends out to the garden to warm them up to the idea of eating vegetables, but this strategy sometimes backfired: they’d back away slowly saying, ‘Oh man, those things touched dirt!’ Adults do the same by pretending it all comes from the clean, well-lighted grocery store.”
So how’s that for “food for thought?” How many of your kids know where their food comes from and how it got to the supermarket in the first place? While I am a big fan of buying locally I also love the idea of growing our own food locally…as in our own backyard. There is no carbon footprint whatsoever when you grow it yourself, and this is the perfect time of year to start a summer garden (at least where we live!). And growing your own fruits and vegetables can actually be a rather simple process if you start small. All you need is a pot, some dirt, a plant, some organic fertilizer, and a little TLC. In fact, you can even skip the pot and just cut open the top of the bag of soil and plop a tomato plant right in the dirt if you want. There is no better way to learn about what it takes to grown your own food than doing it yourself. It can actually be kind of fun and rewarding as well. Here’s some info on how to get started: Homegrown easier than you think.
As we’ve discussed locally grown food products not only support local farmers and are more nutritious, but they are much better for our environment as well. Aside from having to travel far distances from the farm to your plate an unbelievable amount of fossil fuels are utilized throughout the entire growing process at factory farms. Forget our gas guzzling SUVs…nothing sums up just how much energy is actually used to grow, fertilize, harvest, pack, and ship produce all over the world better than one last quote fromAnimal, Vegetable, Miracle:
“If every U.S. citizen ate just one meal a week, any meal, composed of locally and organically raised meats and produce we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week. … Small changes in buying habits can make big differences.”
Hopefully you don’t need any more convincing to sign up for this pledge, so below are some resources to help you do it. Following are some recipes that lend themselves well to using local foods, and I’ve also noted which ingredients are currently available at our farmers’ market in Matthews, N.C.:
- Farmers’ Market Stir Fry – mushrooms, radishes, carrots, spinach, green onions, baby bok choi, sugar snap peas, and more
- Caprese Salad with Basil Pesto – greenhouse grown tomatoes and basil
- Granola Cereal – honey and pecans (you can add pecans instead of or in addition to the other nuts)
- Smoothies – spinach
- Salad with a Twist – lettuce, pecans, greenhouse grown tomatoes, and goat cheese
- The Best Whole Chicken in a Crock Pot – chicken (with a side of local new potatoes and something green!)
- Quiche with a Whole-Wheat Crust – eggs plus all sorts of “fillings” including greenhouse grown tomatoes, mushrooms, goat cheese, onions, bacon, and proscuitto
- Homemade Whole-Wheat Pizza – tomato sauce, sausage, and mushrooms
- Homemade Chicken Nuggets – chicken and eggs
- Homemade Spaghetti Sauce – greenhouse grown tomatoes, carrots, and ground beef
- Tomato Bisque – greenhouse grown tomatoes and bacon/proscuitto
- BLT – lettuce, bacon, and greenhouse grown tomatoes
- Jambalaya – sausage, garlic and greenhouse grown tomatoes
- Cobb Salad – bacon, eggs, greenhouse grown tomatoes, and lettuce
So in case you don’t already know where to shop for local foods in your area, it’s time to google a local (preferably grower’s only) farmers’ market. Or you can try searching on either localharvest.org, eatwild.com or the USDA website. Not all markets sell 100% local foods so make sure you ask questions. One other resource I just learned about for those in Charlotte is an initiative called Farm to Fork Restaurant Month. For the entire month of May participating restaurants will feature “fruits and vegetables from local farmers, meat and seafood from local growers and as many other locally driven products as possible on their menus.” So better yet, get a break from your kitchen and adhere to this mini-pledge all at the same time!
To take the pledge: Please leave a comment below with the number of adults and children in your household that will participate, and also share if you will do it for one meal, one day, or for the entire week. Put it in writing and make it official!