Ripe and Ready Produce Part 2

Don't judge a book by its cover!

Part of learning to eat seasonally all year long is understanding that much of the food we eat in winter has been grown in the summer and fall and stored for our use in the winter months. So what's the deal with the wrinkly squash and sprouting onions and potatoes--they never look like that at the grocery store, right? Well, that's because those aren't organic vegetables, and they are treated with chemicals to make them last longer. These chemicals pretty much kill the produce, insuring that it won't sprout, nor will it do its natural thing and turn back into earth. You want to eat that? Go ahead; be my guest.

Here's a nice little video to demonstrate the fact.

We are getting to the point in the season that much of the stored produce is reaching the end of its edible life. But remember that a soft spot or a sprout does not render the entire vegetable inedible. What eating seasonally also teaches us is how to be frugal and stop being so wasteful like the industrial food system wants us to be.

Cheers to good local eating, all year long!

 

 

Tip: How Best to Cook Your Salume Beddu Salsiccia

(taken from their instruction sheet) Thaw your sausage. Put it in a deep skillet. Fill it with water and bring the water to a gentle boil. Poach until internal temperature reaches 165 (about 6 minutes from the time the water starts boiling). Your sausage is now ready for searing or grilling (at this point, it is...Read more

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