Local Food
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The New Oxford American Dictionary 2007 Word of the
Year is.........
Locavore.
A locavore is an individual choosing to consume—
exclusively—food that has either been grown, farmed,
or produced locally.
WHY BUY LOCAL FOOD?
- Locally grown food taste better. It’s fresh, crisp,
and loaded with flavor! On average the
distance food travels from farm to plate is 1,500
miles. With that long delay sugars turn to starches,
cells shrink, and produce loses its vitality. - Locally grown food is better for you. Fresher food
retains its nutrients! - Local food preserves genetic diversity. In the
industrial agriculture system varieties are chosen
for their ability to ripen simultaneously, withstand
harvesting equipment, and have a long shelf life.
Limiting selection. Local farms grow a huge
variety for a long season, an array of different
colors, and the best flavor. Many varieties are
heirlooms and contain genetic material from
hundreds or even thousands of years ago. - Local food supports local farm families. Farmers
are a vanishing breed. Commodity prices are often
below the cost of production. The farmer now gets
less than 10 cents of the retail food dollar. Local
farmers who sell direct to the public cut out the
middle man and get a better price, while
often selling at below retail prices. - Local food builds community. When buying direct
from the farmer, you are re-establishing a time-
honored connection between the eater and
the grower. Relationships built on understanding
and trust can thrive. - Local food preserves open space. As the value of
direct-marketed fruits and vegetables increase
selling farm land for development is less likely.
When you buy direct from the farmer your doing
something proactive about preserving the
agriculture landscape and containing urban sprawl. - Local food keeps your taxes lower. Farms
contribute more in taxes than they require in
services, whereas suburban development is the
opposite. On average for every $1 in revenue
raised by residential development, governments
must spend $1.17 on services. For each dollar of
revenue raised by farm, forest, or open space,
governments spend 34 cents on services. - Local food supports a clean environment and
benefits wild life. Good stewards of the land grow
cover crops to prevent erosion and replace
nutrients use day their crops. Cover crops also
capture carbon emissions and help combat global
warming. According to some estimates, farmers
who practice conservation tillage could sequester
12-14% of the carbon emitted by vehicles and
industry. In addition, the habitat of a farm is the
perfect environment for many beloved species of
wildlife. - Local food is about the future. By supporting local
farmers today, you can ensure that there will be
farms in your community providing future
generations access to nourishing and flavorful food.
| Recipes |
| PREGITZER FARM MARKET, LLC "Like your own garden without the work!" 6870 Territorial Rd., Munith, MI 49259 (517) 769-2768 yourfarmmarket.com |
Simply Sweet Spinach Salad
1/3 cup mayonnaise
4 tsp. white vinegar
3 to 5 tsp. sugar
1/4 tsp. celery salt
1/8 to 1/4 tsp. pepper
4 cups fresh spinach
1 small red apple
Whisk together the mayonnaise, vinegar,
sugar, celery salt, and pepper. Let stand. In
a salad bowl, combine torn spinach and sliced
unpeeled apple. whisk dressing until sugar is
dissolved. Drizzle over spinach and apples
and gently toss to coat. Serves 4
1/3 cup mayonnaise
4 tsp. white vinegar
3 to 5 tsp. sugar
1/4 tsp. celery salt
1/8 to 1/4 tsp. pepper
4 cups fresh spinach
1 small red apple
Whisk together the mayonnaise, vinegar,
sugar, celery salt, and pepper. Let stand. In
a salad bowl, combine torn spinach and sliced
unpeeled apple. whisk dressing until sugar is
dissolved. Drizzle over spinach and apples
and gently toss to coat. Serves 4
Kicky Cucumber Salad
2 cucumbers
1 Tbsp. white vinegar or rice wine
vinegar
2 Tbsp. sesame oil
1/2 tsp. salt
1 tsp. soy sauce
1 tbsp. sugar
1 jalopeno pepper
Peel cukes, cut lengthwise in two, and
scrape out seeds. Slice cukes into
half moon slices. Whisk remaining
ingredients together and toss with
cucumbers to coat them. For really
hot salad use complete pepper or for
milder use just a couple small slices
with seeds removed. Adjust to your
taste.
2 cucumbers
1 Tbsp. white vinegar or rice wine
vinegar
2 Tbsp. sesame oil
1/2 tsp. salt
1 tsp. soy sauce
1 tbsp. sugar
1 jalopeno pepper
Peel cukes, cut lengthwise in two, and
scrape out seeds. Slice cukes into
half moon slices. Whisk remaining
ingredients together and toss with
cucumbers to coat them. For really
hot salad use complete pepper or for
milder use just a couple small slices
with seeds removed. Adjust to your
taste.