It is sometimes hard, in the moment, to differentiate between cycles and trends compared to permanent changes and evolutions. I would like to believe, for example, that today's flimsy clothes are just a trend. In contrast, I hope the incredible year-over-year increases in availability of fresh, locally grown produce are permanent.
Here are some of the items I was able to get today (compared to in May), and also how we will use them:
- Lettuce: for salads
- Carrots: for steaming and in soups
- Green beans: for eating raw and steaming
- Peaches: for eating raw and in pies
- Apples: for eating raw and in pies
- Leeks: for leek and potato chowder
- Onions: for sautéing in beans and rice dishes and sautéing for soups
- Beets: for steaming
- Tomatoes: for salads and eaten raw
- Broccoli: for steaming and in a broccoli/scallion/garlic over pasta dish
- Peppers: for eating raw
- Cabbage: for cabbage salad (raw)
- Raspberries: for eating raw and in blended fruit drink with yogurt, bananas, and other berries.
Because none of what I buy is sprayed, we can eat the skins of the majority of this produce. For example, I don't peel my potatoes, carrots, apples or peaches. The beets I steam whole and peel after they are cooked.
Finally, be suspicious of roadside stands. Many trucks that park in parking lots and put out farm-stand-looking set-ups are not selling what they have grown. Instead, they purchase the same food from the same regional wholesalers markets that supply large grocery store chains. What is implied as locally grown tomatoes, for example, may have been grown anywhere, and under any conditions, and transported thousands of miles.