The Monday Garden, August 1, 2004, Issue 123
Eco-gardening at its best
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You know to eat your veggies but did you that one of the healthiest things you can do for yourself -- and the planet -- is to support your Farmers’ Market?
This is Chris. She’s a farmer.
Summer, for her, means 16 weeks of Farmers Markets, usually two a day, and no days off. She got up at 5:00 this morning; her husband was up at 3:30. The whole staff on the Killlam & Bassette Farmstead in Glastonbury, CT numbers under 10, all of whom are family or close enough.
To her five kids, Chris Bassette is “Mom”. To us, in Stamford, CT, on Mondays and Thursdays (10:00 A.M to 3:00 P.M), she’s a source home-grown, fresh-picked, mostly organic blueberries, peaches, plums, peppers, cabbage, green beans, tomatoes, squash, cucumbers, and so many other summer treats. And you can count on the friendly smile. The jam’s good , too.
A prefect summer’s day is even better with juicy, sweet, sun-ripened fruit and crisp, colorful vegetables. Go ahead, bite into a peach. How about some picked-this-morning corn for dinner? I’m having green beans with new potatoes and onions; green and yellow squash with tomato and chick peas; and roasted peppers with carrots and white beans; then Chris’ awesome blueberries for dessert.
Your food has to come from somewhere; hopefully not a lab. Ask yourself:
- You do want to support a giant agri-business or a small family farm?
- Do you want your kids to eat mass-produced food selected for its ability to withstand extended shipping and storage or home-grown food picked in the last 24 hours?
- Who do you trust to use the least chemicals and to care most about “sustainable agriculture” for future generations?
- How much of your food dollar should go for the petroleum it takes to ship food from distant places?
- Why not turn the clock back each summer and relish the fresh, healthy food our rural grandparents ate?
- Would you like to know, personally, the people who grow what goes on your table?
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There are different classes of Farmers’ Markets. Some are all-organic, some are all-local grown; some are neither. My market is a mix but, at least, the two vendors featured in this article “grow their own”. These two are mostly organic, and, when pure organics don’t work, they use a minimum of chemicals. (As Kris says, chemicals are expensive, why use them unnecessarily?)
Look for the banners proclaiming “Connecticut Grown” (or whatever your state name is). Ask some questions. The farmers with the highest-quality produce are proud to tell you all about it.
This is Dan; he’s a farmer. He’s from Scott’s Farm in Essex, CT. The owner, Winston Scott, helped form Stamford’s Farmers’ Market some 15 years ago. (Thank you, thank you, thank you!)
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I could go on for hundreds of words about why shopping at your Farmer’s Market is the way to go; however, these Scott’s Farm tomatoes say it better. What’s to eat at your Farmers’ Market?
Photo credits: Sue Sweeney
© Sue Sweeney 2005
Comments (1)
What the readers said:
Bronxville started a farmer's market a couple of years ago, starting in about May and going through October each year on Saturdays. It's jammed. My wife goes religiously and gets wonderful vegetables as well as home-made bread. I eat very well! Brad (NY)
That's a good one Sue. I agree. Terry (TX)
this is awesome. I wish there were farmers close by that I can go like you in CT. Great job, empowering the community and a food for thought questionnaire. Los (NY)
Posted by Sue Sweeney | February 28, 2005 2:34 PM
Posted on February 28, 2005 14:34