It’s National Fruit and Vegetable Month – how great is that?  Farmer’s markets are becoming ever more popular.  Certainly within my circle of friends and associates, the Saturday morning Farmer’s market provides the bulk of what’s on our weekly fruit and vegetable shopping list.  Local and fresh are not the only benefits of getting your produce this way.  There is the added benefit that farmer’s markets tend to offer what is in season locally.

 Eating with the season is a concept that, not so long ago, was taken for granted.  However, with the advent of shipping foods across far distances (in some cases half way around the world) we have come to expect our favorite fresh food stuffs on demand.  While it is great to be able to get asparagus whenever you want it for that special dish, did you ever think of the resources required to get it to you when it’s not naturally in season where you live?  It’s not only the consumption of resources that we should be thinking of however.  It stands to reason that food which has spent days or even weeks in transit must have been picked before it was ripe.  This unfortunately means that the foods have not been allowed to reach their optimal phytonutrient activity.  Phytonutrient components give fruits and vegetables their vibrant colors and fragrant aromas.  In addition, they provide the body with invaluable health benefits.  Many of them have powerful antioxidant effects which support cardiovascular health, immune function, vision health and many more – almost an endless list in fact. 

In my local area there is a fairly short peach season.  Every year, at that time, a local farmer shows up with her peaches freshly harvested from earlier that morning.  I swear, you can smell the sweet fragrance of those peaches bringing the farmer’s market to life.  There is always a buzz around her stand and I challenge myself to come up with as many creative ways to use peaches as I possibly can.  This year I am going for jam (then I can enjoy the peaches even when they are not in season while knowing they were preserved at the peak of ripeness).  So – why not stay abreast of what is in season where you live?  Try to purchase fresh, local food that has been harvested as close to the time of purchase as possible.  You’ll be benefiting your local farmers, the environment and yourself – what could be better?

I spent a significant portion of my young adult years tramping around small farms in the North East of England as I studied for my bachelor’s in Agricultural Economics.  I regularly got my hands in the mud and learned to savor the sweet smell of fermented silage as though it was a vintage wine. This was 'down and dirty' economics!  It was the late eighties and, even then, the struggles of small farmers were evident.  Faced with the choice of maximizing yields (and applying chemicals to their crops) or maximizing quality and going through the rigorous and expensive demands of staying or transitioning to organic, many of them opted for the seemingly easier option number one!   I must say, I developed a tremendous respect for those who had the determination and far-sightedness to put quality first, and therefore chose the latter option.

After graduating, I continued my explorations into the earth sciences, with ever growing appreciation of how connected we are to this earth.  Not only is the earth our foundation – we walk upon and are supported by her always – but we actually integrate her bounty into the cells of our bodies every day.  She nurtures the seeds and we consume the fruits.  There is no more integrated relationship than that of the human to food.

My fascination with this relationship naturally led me to a career in the health food industry – I studied nutrition, healing plants, aromatherapy and developed a passion for anything holistic – whole foods, whole herbs, holistic lifestyle and holistic ways of thinking.  Some years into my journey through the health food industry, I met an alchemist in Europe who invited me to his magical garden in the Alps of Northern Italy.  He taught me that plants respond to our energy and the methods we use for planting, harvesting and growing. He took the ideas of organic and holistic to a whole new level for me.   I have never forgotten the expansive fields of chamomile, the sunny disposition of his calendula plants or the relaxing aura of the large lavender patch in which he would sometimes lay to take a nap.  Neither have I forgotten his beautiful vision that ‘one day there would be gardens like his all over the world’.

That was then and now is now.  Sustainability and organic are the new buzzwords, and ever increasing numbers of us have become aware that we are intimately connected with this earth.  How we use the resources she offers us will determine what kind of legacy we leave for our children and future generations.  I want to be a part of the transition toward greater sustainability and I realize that there is a good and simple way that any of us can participate.   This way is to create our own garden.  Whether it be a home made pot on the kitchen window ledge, a raised bed in the back yard or a few acres (if we are blessed with that possibility), each and every one of us can grow at least a little of what we eat each week.

There are some obvious benefits to making this commitment and here are a few that spring to mind:

-  You will have a good deal of control over what goes into the food you grow – both in terms of nutrients and   energy.  You can choose organic, self created compost and worm castings to physically nourish your seeds, and you can send waves of love or sing to your plants for energetic support.

-  It’s likely that you will save some money.

-  The physical work will help keep you fit and you might even sleep more soundly.

-   If you have children, there may be no better gift you can give them than teaching them how to garden.

-   You might find yourself eating more healthy fruits, vegetables and culinary herbs.

-   It’s quite likely that your home grown food will taste better and be more satisfying.

So – won’t you join me?  Start small, send pictures and let us know what benefits you have experienced or hope to experience by starting a vegetable garden.  Let’s participate in the whole food revolution from the seeds to the roots to the fruit to the body!