2nd Installment

By Lisa R. Imerman, J.D. and Marian Listwak

(To read the first installment, click here)

For the next several newsletters we will be bringing you tips about eating a nutrient-dense diet without breaking your budget, as well as tips on being greener in your home, etc.  We were sent a great list of tips from local farmer Marian Listwak of White Pine Farm; we have added some of our own favorite tips too and would love for you to send us your favorite tips.  You can email them to Lrimerman@comcast.net with HTN Tip in the subject line or leave them on our Facebook page.

 

1. Connect with your local organic growers.  If you can’t find a grower who is certified organic, ask what their growing methods are.  If the grower claims to use organic methods, ask to visit the farm, ask questions and learn their growing practices or ask friends or HTN for information on growers if you can’t visit the farm yourself.   If you are not an expert on what practices are acceptable and are not comfortable asking the right questions, you may have to do a little homework or find an organization like the Weston A. Price Foundation or MOFFA to help you ask the right questions.  Some preliminary things to ask are whether they spray pesticides or herbicides.  Do they use GMO seeds?  Do they use chemical fertilizers?  Do they feed their livestock grain; if so, does it include non-organic grains, GMOs, or soy?  Do they spray the pasture land or the grains they grow for the animals?  Do they use antibiotics in their feed or on their animals?  Do they use artificial growth hormones?  These are just a few basic questions, but you really have to know your grower.  Develop a relationship by talking to them, sharing your concerns and sharing information.  Some growers may not know that their customers are concerned with the soy in the feed, etc.  Educate yourself and the grower and you can develop a great source for local, nutrient-dense food!!


2. Frequent  your  local farmers market.  Talk to the farmers and ask how about their growing practices.  Did they grow the items they sell;  if not, where are they from and how were they grown?  Oftentimes vendors at the farmers markets sell items that are not their own; they may not know where they are from or how they were grown.  Always ask questions (see tip above).  Going to the farmers market is a great experience and one that can include the whole family.  It helps you to buy in season and the produce is generally picked very close to when it reaches market, so it is very fresh!!  Ask friends and family which markets in your area they like and if they can recommend any specific vendors.  Michigan has many great markets.  You can find a list of Michigan Farmers Markets online at http://www.farmersmarkets.msu.edu/2008MarketLocations/tabid/772/Default.aspx .  My favorite markets are Royal Oak Farmers Market, http://www.ci.royal-oak.mi.us/farmersmkt/ ,which is mostly indoors and open all year.  There are several organic farmers and vendors there, including Thomas’ Organic Creamery, Cinzori Farms, Maple Creek Farms and Maitlands.   I also love the Clarkston Farmers Market, http://www.clarkstonfarmersmarket.org/index.html .  It has the most fabulous vibe as it is along a nice paved path near the water and there are red wagons you can rent to haul your load, several families just strolling along, wonderful vendors including Les Roggenbuck who owns East River Organics and sells beef, vegetables and brings in the wonderful bread from Avalon Bakery in Detroit. Fiddlebump’s Apothecary is also at the market with their wonderful all-natural personal care items and household cleaners.  There is usually an area for kids to do a little art project, and across the street is Clarkston’s Depot Park, which is a great place to relax and let the kids play after walking the market and loading up on lots of goodies. I strongly suggest you visit your local market; if you don’t find the type of vendors you are looking for, make a road trip to visit other local markets and discover all Michigan has to offer.  You can also mention to your market master what you want to see at your market; most are very willing to please the customers and will try to accommodate your request or keep it in mind for future market improvements.


3. Buy seasonal produce or fruit in bulk when it is in season and put it up for winter.  In some cases you may be able to preorder what you want from your local grower.  When you acquire large quantities, have a plan---if you need to process the food, do not order more than you can process.    Don’t be afraid to ask questions; it always seems someone has thought of a better way of processing.  It can take a lot of power to boil tomatoes down into a paste so you may want to choose Roma tomatoes that are less juicy for paste.  Juicier tomatoes like brandywines are good juiced and canned for drinking. You can also make tomato sauce by roasting tomatoes which takes much less time and energy and makes it easier to process.  See the recipe in this edition of the newsletter.  It is usually cheaper (and healthier) to buy the produce locally and in-season and process it for winter than to buy it at the store out of season or even frozen.  My family buys strawberries by the flat and I freeze them on a cookie sheet and then vacuum seal them (with a Foodsaver machine) and store in the freezer.  We use the berries all year for our Kefir smoothies and other things.  I also get a ½ bushel of pickling cukes at the farmer’s market and make many quarts of dill pickles.  We are just finishing up our last couple jars from last year and they are still very tasty.  We also get cases of cabbage (many times you can find friends to split it with) to make sauerkraut and Kim Chi.  We eat these lacto-fermented vegetables all year; but, in the winter when fresh vegetables are scarce, these are delicious and nutritious and really help with your digestion. I also make lots of tomato sauce and freeze it.  We use it for soups, pasta sauce and pizza sauce (and whatever else we can think of) throughout the year.  It is so much better and much cheaper than store-bought.  We also buy extra sweet corn; simply blanch and cut it off the cob then freeze it.  Taste so much better than store-bought frozen corn!!  We get blueberries, cherries and many other local items when they are in season and then we eat like kings in the winter too.  Just when we are getting sick of soups and other cold-weather dishes, it is spring and the asparagus is starting and the fresh lettuces and greens, just in time to satisfy our craving for fresh vegetables and start the journey all over again.  Eating in season is such a revelation!! If you are in the habit of buying things in the store no matter where they came from or what season it is, start to pay a bit of attention to the cyclical nature of things and you will feel much more connected to your food and your surroundings.  Try reading the Book “Animal, Vegetable, Miracle,” by Barbara Kingsolver for a wonderful read about the eating local journey!!  The A-Z book that is reviewed this month has great info on all the types of produce and fruits and gives tips for storing, preparing, growing, eating and cooking.  You can also find many recipes online for things like jams, pickles, etc.  If you need help with starting this process, email me at lrimerman@comcast.net or go onto the HTN yahoo group, Forum or Facebook page; someone will be able to answer your questions!!

 

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