Sticking to the Small, Home-Grown Farm Fruits and Veggies
Friday, March 14th, 2008
Small farms don’t have to disappear. As farmers think bigger and bolder, you eat better.
In 1998, the US Department of Agriculture’s National Commission on Small Farms published a landmark report on the importance of small-farms agriculture, and the necessity of both preserving small farms and promoting them for the future. Coming from one of the world’s most pro-globalize farming governments, the report, A Time To Act, was extremely significant. Among the many benefits of small-farm agriculture, it listed:
* Diversity: small farms embody a diversity of ownership, of cropping systems, of landscapes, of biological organization, of culture and traditions.
* Environmental benefits: responsible management of the natural resources of soil, water and wildlife on the 60 per cent of US farms below 180 acres in size produces significant environmental benefits.
* Community empowerment: decentralized land ownership tends to produce more, and more equitable, opportunities for rural people. Landowners who rely on local people, business and services are likely to be more responsible.
* Personal connection to food: farmers’ markets, community-supported agriculture and other such schemes bring home to consumers where their food comes from, and what effect its production has on landscape and environment.
* Economic foundations: in many areas of the US, small farms are vital to the economy. (Source: BNET)
Some more thoughts on eating and keeping it local:
Eating local means more for the local economy. According to a study by the New Economics Foundation in London, a dollar spent locally generates twice as much income for the local economy. When businesses are not owned locally, money leaves the community at every transaction.
Locally grown produce is fresher and it just taste better. While produce that is purchased in the supermarket or a big-box store has been in transit or cold-stored for days or weeks, produce that you purchase at your local farmer’s market has often been picked within 24 hours of your purchase. This freshness not only affects the taste of your food, but the nutritional value which declines with time.
Buying local food keeps us in touch with the seasons. By eating with the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive.
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Earthly Eating Recipe
Pasta E Fagioli Soup
Serves: 6 to 8
1/2 lb. small cut pasta (such as small shell or ditalini)
1 onion
1 clove garlic
2 celery stalks
2 carrots, peeled
4 small tomatoes
2 tbs. olive oil
1 can 28-oz. crushed tomatoes
1 can 15-oz. white beans
6 to 8 cups chicken stock
1/3 cup Parmesan cheese, grated
Salt and pepper, to taste
Additional Parmesan cheese, to taste
Cook 1/2 lb. of pasta and set aside.
Dice onions, garlic, celery, carrots and fresh tomatoes and set aside.
Put olive oil into a large pot and heat over medium temperature. Once the oil is heated, add onions and cook until transparent.
Add garlic, celery and carrots and cook for 5 minutes, stirring occasionally.
Add fresh tomatoes, crushed tomatoes, white beans and 6 cups chicken stock to the pot. Cook over high heat for 15 minutes, or until vegetables are tender and soup has come to a boil.
Use a large measuring cup to carefully add the cooked pasta and 1/3 cup of Parmesan cheese and stir.
Adjust salt and pepper. Add more chicken stock to adjust to desired thickness. Ladle soup into bowls.
Sprinkle additional Parmesan cheese on top.
Happy Eating!
