To be interested in food but not in food production is clearly absurd ~ Wendell Berry
Cooking with the Harvest
There are so many aspects of farming and growing food that I love, but without a doubt harvesting and cooking freshly picked vegetables is one of my favorites. This has been an abundant year, with over 300lbs of tomatoes in the books, with more still on the vine! This abundance has translated into a freezer full of homemade marinara sauce for us! I look forward to tasting the ripe juicy tomato sauce when the frigid temperatures of winter set in. It’ll be a delicious reminder to us that spring will soon be upon us again. We have also made countless stir fries with the eggplant and zucchini, and just this week we made homemade Louisiana style hot sauce!
Cooking is an important part of living healthy, and cooking with fresh, organic produce is as healthy as you can get. When we as consumers know where our food comes from, and how it was grown, we can all be confident that the food we ingest is not coated in chemicals and has been grown with the health of the consumer and the health of the earth in mind. Virginian farmer, Joel Salatin, makes a really great point when he notes that our food system today looks a lot different than it did only 70 years ago.
“The first supermarket supposedly appeared on the American landscape in 1946. That is not very long ago. Until then, where was all the food? Dear folks, the food was in homes, gardens, local fields, and forests. It was near kitchens, near tables, near bedsides. It was in the pantry, the cellar, the backyard.”
― Joel Salatin,