As a result of our population becoming increasingly urbanized, going to the grocery store has become part of most people’s weekly routine. Because of that we have lost touch with where our food comes from. Recent informal polls have shown that almost half of children surveyed don’t know that carrots grow in the ground!
Teaching children — and their parents — to eat seasonally and learn where their food comes from should be made a priority. Farmers’ markets are an excellent place to make them aware of this and show them that it means supporting their farmers and eating healthy. Eating in season means purchasing and consuming fruits and vegetables as they naturally become available, directly after harvest — oranges, root vegetables and leafy greens during the winter months; peaches, tomatoes, corn and peppers during summer; winter squash, grapes and apples in the fall; and asparagus and peas in the spring.
Better-tasting produce: Why shouldn’t I buy a tomato in winter or an apple in spring? Fruits and vegetables just taste better when they’re freshly picked. A luscious ripe tomato, fresh off the vine; spring peas just plucked from their pods; or a crisp apple fresh off the tree have much better flavor and nutrition than fruits and vegetables that have been stored for several months.
Helping the environment: We need to reduce the energy — and carbon emissions — needed to transport food. Be aware of “food miles” when making your produce choices. A food mile is the distance food travels and the energy consumed to get it from the place of production to our tables. A local farmer can bring you a far fresher product while producing fewer carbon emissions.
Lower cost: Food bought in season costs less because the fruits and vegetables are readily available. Farmers bring what’s recently been harvested to your farmers’ market which costs less than purchasing produce that’s been stored when not in season. Wait until produce is in season, and your enjoyment will be sweeter.
Supporting local economies: Local farmers bring what they grow to the farmers’ market, directly from the farm to you the consumer. “From farm to table” should be your motto with almost everything you consume. The local economy, your community and your local farmers all benefit from your seasonal purchases.
Connecting to seasons: Be aware of the seasons and the passage of time. Connect with your local farmers at your farmers’ market, talk to them about their produce, enjoy the seasons as they pass and the produce that they provide.
Visit your farmers’ market throughout the changing seasons, and you’ll be surprised at what’s available. Teach your children where their next meal comes from. Just think, when one product goes out of season, another delicious one comes in! February features amazing citrus, flowers and root vegetables. Sunrise Nursery in Watsonville has wonderful fresh-cut flowers; Diaz Farms in Fowler has lovely sweet citrus; and First Generation Farmers from Brentwood offer amazing fresh vegetables. Shopping the farmers’ market assures you a quality and flavor that you won’t find anywhere else — and you’re supporting your farmers and local community.
Debra Morris is a promotions coordinator for the Pacific Coast Farmers’ Market Association and writes the Time Is Ripe column. Contact her at debramorris@pcfma.com.
Recipe: Citrus, Avocado and Red Onion Salad
ingredients
a handful of fresh mixed salad greens or spinach1 orange, peeled and segmented½ avocado, peeled, sliced¼ red onion, thinly sliced3 tablespoons extra virgin olive oil2 tablespoons balsamic vinegarSalt and pepper, to taste
instructions
Plate salad greens. Add orange segments, avocado, and red onion. Mix olive oil, balsamic vinegar, and salt and pepper together and drizzle on salad.