Shopping in the Garden

This appeared in the May 14, 2020 edition of The Fish Wrap

My favorite way to choose what to eat is to walk in the garden and see what’s ready. Eating seasonally and locally has many nutritional, environmental and economic advantages. Plus it has made me a more creative cook by pushing me to learn new skills like how to make tasty turnip greens. You can do the same by sourcing food from local farms.

We evolved to eat with the seasons and eating what is available locally is the most natural and beneficial way to eat. It pushes you to try new things and eat a greater variety of fresh, unprocessed, nutrient dense foods. Local food is usually less than 24 hours from farm to fork. Eating food that has experienced the same sunlight and weather patterns as yourself connects you to your food and environment.

Farm to Fork also makes sense economically and ecologically. There is a lot of waste and pollution in the packaging and travel of food. Non-local food is often processed, which means nutrient density has degraded during processing and travel. You literally have to eat more processed food to get the same nutrients. The pandemic gives us a chance to consider where our food comes from and the impact of our food choices on our bodies, environment and wallets. 

Mindful eating means connecting to your food, your local farmers and your community in a meaningful way. Here’s what you can do. Visit a local farmer’s market and talk to the vendors and other customers. Ask about how the food was grown and how the heck to cook Bok Choy. Ask your neighbors for tips on good food supplies. Get advice on starting your own garden. Learn how to eat new, delicious foods and connect with your food, community and environment in a way that benefits all!