Fresh, Local Produce – Have It Your Way
by Linda Sechrist A
n adventure in backyard gardening can yield many rewards: fresh, organic produce; time to connect with nature; and a way to simplify life and reduce trips to the grocery store. Although freshly plucked tomatoes, crisp salad greens and other tasty vegetables can make the mouth water and provide the body with a harvest of nutrients, not everyone has the time or inclination to create their own productive plot. Fortunately, here in Southwest Florida, the growing interest in the buy fresh, buy local movement, permaculture and sustainability has created a plethora of additional local sources for fresh-from-the-garden produce. Today, good eating is all about having fresh, local produce your way, whether via a co-op club, community supported agriculture group, farmers’ market, community garden or your own backyard.
CO-OP CLUBS
In contrast to the 2009-2010 grow- ing season, Green Village Organics now has six locations where its 300 members pick up their fresh produce. “Last year, we only had three pick-up locations and 100 members,” says co- founder Beth Housewert. Now in its fourth year, the co-op club began with 15 members, who stopped by one loca- tion to pick up a bright red, reusable bag with their name on it. Today’s members can enjoy additional items, like honey and local eggs, as well as opportunities to participate in an occasional grass-fed beef sale. “We have an entire cow pro- cessed and distribute the various cuts of meat when they arrive,” advises House- wert, who clarifies that produce pack- aged in either $15 or $25 bags is not all straight from the farm. “We buy as much local produce as we can,” she says.
COMMUNITY SUPPORTED
AGRICULTURE (CSA) Generally, CSA groups, like co-op clubs, offer a certain number of shares to the public for purchase. Each week, members receive a box or bag of what- ever is in season in exchange for their subscription. The benefit: Members get fresh produce and farmers know that they’ve sold a certain portion of their crop before the growing season begins. This year, Nick Batty, owner of
Inyoni Farm, in Naples, enjoys the comfort of knowing that a percentage of his crop of vegetables and herbs—in-
40 Collier/Lee Counties John Puig – Garden at Eden Farm swfl
.naturalawakeningsmag.com
cluding mixed greens, tomatoes, eggplants, squash, cucumbers, radishes, onions, spinach, arugula, fennel, dill and cilantro—is already promised to members of a CSA managed by For Goodness Sake Marketplace and Café & Nutrition Centers, the Third Street South Farmers’ Market and a new startup farmers’ market at St. Monica’s Church, on Immokalee Road. Batty, who welcomes volunteers, apprentices and interns to his USDA certified, or- ganic, five-acre farm, advises that inter- est in his local produce has increased 20 percent a year since 2000. “We had a great reception to Nick’s produce last year, and we ex- pect an even better one this year,” says For Goodness Sake owner Joe Wal- len, who advises that pre-orders and pre-payments are accepted prior to the drop-off day on Tuesday. “Nick decides
Produce display at Food & Thought
on the assortment of produce that goes into both the one-half box ($11/week) and full-box ($22/week),” says Wallen, who adds that a 15 percent discount is offered to members who commit to a full month and 20 percent is discounted to those who sign up for November through March, Batty’s full growing season. Produce is picked fresh on Tuesday morning and delivered by 4 p.m. that afternoon. It is held until Wednesday at closing time.
FARMERS’ MARKETS Meeting the “5 a day challenge”—five or more servings of fruits and veg- etables every day for better health—can be easier and more fun if you shop at a local farmers’ market. The prospect of getting to know the individual who grows what goes into your pot and onto your plate becomes a satisfying reality at markets supported by local farmers. Though markets differ, each usually offers one or more sources of fresh pro- duce. If you prefer organic produce, be sure to ask your vendor questions about the pesticides or fertilizers they use. The North Naples Green Market is the outlet that John Puig chose this year for the organic produce grown at the garden project he facilitates at Eden Florida’s Eimerman Educational Center for autistic children and adults. The market, held from 8:30 a.m. to 1 p.m. on Saturdays, at Airport and Vanderbilt Beach roads, in Naples, will celebrate its first anniversary in February.
COMMUNITY GARDENS Puig, who truly loves to spread Slow Food’s message of good, clean, nutri- tious food, doesn’t confine his healthy
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