I am down at our wonderful Farmers’ Market most Saturdays. Hustlin’ my wares, dancing with my kid, socializing, spending my money on what I believe in: local wares.
It’s hard not to notice that the farm stands are much barer than they usually are t this time of year. And I have had a few people mention to me the lack of selection with a hint of disappointment and perhaps a hue of judgement.
I have had to have some tough conversations. Had they given much thought to why there is a lack of selection? Why the booths at Plenty Wild and Nutrient Dense weren’t brimming with produce people are accustomed to at this time of year?
Let’s unpack it, shall we?
I had the pleasure of speaking with Lindsay Cornwell, one half of Nutrient Dense Farm. While we both did the baby dance that all mothers of babies know well, with our wee ones on our hips, we talked about the tough winter we just had and its effect on farms.
“Everything is about six weeks delayed,” she told me. “Lettuces are coming up slowly and not growing fast. We lost a bunch of overwintering spinach because it was too cold and overwintering broccoli didn’t make it. Even kale is taking a long time to come back.”
The winter from hell, as many farmers are calling it, has had a huge impact on agriculture province wide. CSA (community sponsored agriculture) numbers are down and people are generally disappointed in the lack of variety and abundance.
Overall, there is a real disconnection between people and their food. It is difficult for many to identify the differences between buying from a farmer and a grocery store. When we walk the aisles of the produce department, how many of us truly take into account where all of our produce comes from, never mind how many miles it took to get to us.
Cornwell spoke to me about the importance of eating in-season. What farmers at the market have is what is currently in-season and eating in-season is part of our body’s natural detox systems.
Right now, more than almost any other time, it is crucial to support your local farmer. Buy into their CSA box program, be creative and use what they currently have available.
Right now cooking with beets, carrots, onions and rhubarb would be best for our community, farmers and your body.
There are so many incredible rhubarb dessert and canning recipes available, onions bought from your local farm taste amazing and carrots and beets are so versatile. Roast, bake, juice, steam or shred them into a slaw or casserole.
Let’s brush off the rest of that long, hard winter, support our local farms and cook up some springy, healthy goodness.
I’m looking forward to the abundance that long summer days will bring.
Did you eat today? Thank a farmer.
