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It’s that wonderful time of year again when fresh food enters our homes within hours or even minutes of being harvested. The tastes are amazing, the quality is fantastic, and the nutritional value is at its peak.
If you aren’t growing a garden this year, don’t despair, there will be plenty of opportunity to sink your teeth into cantaloupe harvested the same day it was purchased. The Fallon Depot Farmers Market will be open every Tuesday in the months of June, July and August from 5–8 p.m. Locally grown fruits and vegetables, as well as locally produced animal products and honey, will be available all summer, conveniently located by the train cars at The Depot.
Supporting your local farmers market not only puts good food on your table but it strengthens your community as well. Farmers markets are wonderful places to talk to growers, learn new ways to store and prepare fresh foods, and sample lesser known fruits and vegetables. If you have children, be sure to bring them along. Let them pick out something new to try for a meal or snack, then let them help prepare it.
Health officials say that something as simple as eating the recommended amount of fruits and vegetables daily may lead to a decreased chance of developing heart disease, Type II diabetes, obesity and certain types of cancers. If you are already dealing with illnesses such as diabetes and heart disease, they can often be improved by eating more fresh fruits and vegetables, along with exercise. The goal is to reduce the symptoms of the disease so less medication, fewer medical procedures, and minimal hospitalizations are required.
I sometimes hear people say that eating fresh produce is too expensive. It’s actually pretty cheap when compared to the potential cost of a chronic disease. It could be considered an investment expense, practically speaking.
One way to lessen the expense, of course, is to grow some of your own. For centuries and still today in many cultures, ‘locally grown’ means, along the south side of the foundation of your own home, you grow a few plants of kale, spinach, or lettuce during the winter. These constantly producing plants put a bowl of greens in your kitchen each week late into the winter and very early in the spring. When summer comes, plant just a few vegetables you enjoy eating, like a pepper plant and a non-determinant tomato (the kind that keeps getting taller until it freezes), well-staked. With minimal space and time you can make a dent in your grocery bill.
Improve the quality and quantity of your life one delicious step at a time!
Debbie Coblentz is a registered dietitian. Your comments re welcome and send them to healthatanysize@gmail.com.