Benefits of Eating Locally and Seasonally
Michele Russ
When people ask what my favorite season is, I always answer “all of them.” I grew up in Maryland where we have all four seasons and it wasn’t until I lived in Southern California that I realized how much I appreciate the distinct changes each season brings. From the dramatic changes in weather and scenery, to the peas and asparagus in the spring and the cooler weather and pumpkins in the fall, there is something to love in all four of them. Right now I’m excited, not only because it’s spring, but because it’s farmstand season!
Not too long ago, I mostly thought of farmstands in July and August for the best summer tomatoes, peaches, corn and cantaloupes. While this is a good start, there is so much more to enjoy from your local farm stand and the benefits of shopping there are many. Eating locally means you are choosing foods that are grown within 100 miles or so of where you live, picked at the peak of ripeness and brought home to your table shortly after harvest. Eating seasonally means you are choosing foods that are in their peak season, though they may have travelled quite a distance before reaching your dinner plate.
In Silver Spring, we are so fortunate to have a couple of farmer’s markets nearby. Plus, we have the very special Koiner Farm right in downtown, where we hold our outdoor yoga classes on Saturday mornings. Koiner Farm, now run by The Charles Koiner Conservancy (CKC), was operated by Mr. Charles Koiner for 40 years, until his passing in 2019 at the age of 98. This unique urban farm is now permanently protected. CKC, along with the help of neighborhood volunteers and interns, manages the day-to-day operations. Their mission is to "reconnect people with their land, the food they eat and their neighbors, by managing and stewarding a network of neighborhood farms". Koiner Farm is less than two miles from my home and may be even closer to yours if you live in Silver Spring—you can’t get more local than that.
“Eating seasonally is inherently linked with eating locally,” states Hannah Sholder, CKC Founder and Deputy Director, and Grace Member. “Some of the benefits of eating locally are reducing your carbon footprint and getting higher quality produce. Tastier varieties that are more nutrient-dense tend not to survive long-haul transportation and can only be found at your local, smaller-scale farms, CSAs and farmer’s markets”, she adds. Basically, if we are only shopping at the major grocery store chains, we are missing out on some very special produce that doesn’t ship well. A great example that Hannah shared with me is the local pawpaw. I had heard of pawpaws before, but I’ve never had one and I had no idea they were local to the mid-Atlantic. Apparently, pawpaws are a delicious and nutrient-dense fruit grown on trees, with a banana/mango/citrus taste. They’ll be ripe this September and available at the Koiner Farmstand—I can’t wait to try one!
Not only will you find specialty fruits and vegetables at farm stands, the quality of local produce is far better than conventionally grown in both taste and nutrient-density. Conventional produce is often picked before it has ripened and sometimes coated with waxes to better withstand transportation. When foods are grown by sustainable methods and harvested at their peak, the taste is at it’s best and you will definitely notice the difference.
Michele Russ in front of the crops at Koiner Farm
Another benefit of shopping at your local farm stands is developing a relationship with the actual farmers and growers. My parents were friends with Charlie Koiner. They met at church and we would sometimes visit him at his farm to get the best tasting tomatoes I’ve ever had. I remember Charlie as being so kind, hardworking and knowledgeable about tending his crops. It’s such a good feeling to have a friendship with those who have grown the food we eat. Farmers are generally passionate about the produce they have brought to market and they are happy to share their knowledge about what’s in season with you. Who else could better tell you about what’s best to purchase this week and the different ways to enjoy the foods? Things like, which variety of peaches are juicier and which are sweeter, and which apples are best for eating and which are best for baking. They can help you pick out the most flavorful tomato or melon, and let you know to wait one more week for the most delicious cherries. Hannah shared with me something I never knew: produce like kale, spring onions and turnips are noticeably sweeter when they’ve been overwintered (grown in the cooler temperatures) because they have higher sugar concentrations. You really can’t get that same experience and information at a regular supermarket.
I’m excited for fresh beets, carrots, kale, lettuce, radishes and more that will be available soon at local farmer’s markets. Mache, one of my favorite greens, known for its delicate, tender leaves, is at the end of its season while collards and fresh herbs are just coming out. To learn what else is in season here in Maryland, you can visit https://www.ckcfarming.org/buyers-club. Koiner Farm's farmstand is open every Thursday starting April 15th, from 5-7pm (737 Easley St, just one block from the library). I’ll be paying a special visit to the farm this Thursday evening to see them in action. Look for Hannah and me on Facebook Live! You can also pick up produce after Grace yoga on Saturday mornings; outdoor yoga on the farm plus fresh local produce to take home equals a perfect Saturday morning! Check out Koiner Farm or your local farmer’s market to connect with farmers, reduce your carbon footprint and to get a taste of the very best fresh produce to be had!
