A while back, I had posted an article on how insipid our produce has become. As it so happens, I am in the middle of an excellent book by Barbara Kingsolver (the same one who wrote “The Poisonwood Bible”) – “Animal, Vegetable, Miracle” which chronicles a year in her family’s life as they try and live off of seasonal produce grown/raised locally. The book is excellent and makes a compelling case for trying to source local produce and eating whatever is in season. After all, do oranges in the middle of winter in Nebraska really make sense? – granted there is summer somewhere and oranges are thriving there but the cost of getting them to you just purely in terms of fossil fuels is prohibitive.What this global agro-industrial complex has done is
- Destroyed any kind of a food culture in the US. We basically eat the same things over and over again. There is no seasonal variation for the most part. The same produce is available 365 days a year.
- Created a monster of an agricultural business that thrives on creating produce that looks good, transports well, stays for long periods of time but is mostly tasteless. Heirloom varieties are either dead or dying. Read my post on tomatoes here.
- Reduced the diversity of what we intake. Most of what we eat now has some form of corn, canola or soy in it, including our livestock (through feed). That by itself is a scary thought.
Anyway, this is something that has bothered me for a while and the wife is of the same opinion. We had started purchasing cage free eggs a while back and can safely say that they do, indeed taste better. So, we are going to go a little further and try and take a shot at eating what is in season. Going forward, I will post recipes that are seasonally relevant. This weekend, we will try and procure produce from a local farmer’s market. I will let you guys know how that goes.
Meanwhile, here is what About.com has to say about what is in season in Spring. Click here.
Let me know if any of this resonates with you or not.