Eating locally grown, fresh foods is better for you and for the environment. Not sure what’s so great about choosing locally grown foods? Or not exactly sure how to get started? Take a few tips from us to overhaul your kitchen and your diet!
Taste Test
Your taste buds will be the first to notice the difference in choosing locally grown foods -- without a doubt, they taste better. If you’re skeptical, just try it! Taste a tomato, a strawberry, an ear of corn, some lettuce, or any produce that was just picked yesterday (or maybe even today). Then taste the same food that traveled hundreds or even thousands of miles, was factory washed, and sealed in plastic, before it arrived in your grocery store and then in your kitchen. Let your taste buds be the judge!
Safety First
When you know where your fresh food comes from and who grows it, you know a lot more about your food. The less steps there are to get the food to your table, the less chance there is of contamination. Additionally you are reducing your carbon footprint by eliminating the number of steps (or miles) between the grower and your table.
Natural Selection
When choosing foods that are locally grown, you will be limiting the amount of time the produce is available. Just like your favorite sports, your produce will also have an “in season” and an “off season.” This yearly cycle of foods allows you to really miss the foods that are out of season and appreciate them so much more when they start harvesting again. However, if there are foods that you are unwilling to give up during the off season, some foods can be frozen and enjoyed all year long! And if you’re conscious about your spending, eating seasonally is a no-brainer. When you are purchasing foods in season, the supply is greater, and the cost is lower.
Dig In!
So go ahead and get cooking! Check out the in-season foods in your area, find a farmers market or a store supplying local foods, stock up, and enjoy! Some foods to look for this summer in central Pennsylvania include arugula, asparagus, bok choy, chard, collards, garlic, kale, lettuce, mushrooms, onions, radishes, rhubarb, spinach, spring greens, strawberries, and turnips… Imagine the possibilities
