Japanese eggplant and peppers from Toohey & Sons farm Photo © Laurel Kallenbach
As we approach Thanksgiving, I want to express gratitude to the nation’s farmer’s markets for bringing locally-grown, fresh food to town.
Much of the food is produced organically, even if it’s not certified organic. Growing without pesticides is vital for public health and for the environment.
Now that winter is upon us and the leaves are almost gone, there’s only one more chance to buy direct from the farmer in Boulder, Colorado, my home town. After the third Saturday in November, the Boulder County Farmer’s Market is closed for the season.
But oh, how warmly I remember the bounty of this summer. The heirloom tomatoes, the ears of Peaches-and-Cream sweet corn, the gladiolas and sunflowers, the multi-colored carrots, the cucumbers, the Western Slope peaches that we ate by the bushelful!
I thought I’d share a few photos from September’s colorful harvest at the Boulder Farmer’s Market, held in downtown Boulder (on Saturday mornings and Wednesday afternoons):
Windsor Dairy makes cheeses in the European tradition from raw, organic milk. Every cheese is a creamy treat! Photo ©Laurel Kallenbach
Thank you, farmers, for continuing to supply us with fresh, healthy food against the odds. And for reminding us what a variety of foods can be grown with a short distance of our homes—or even in our back yards. May your family farms prosper.
These scarlet turnips from Toohey & Sons were so pink, I thought they were beets. Photo ©Laurel Kallenbach
Renewed interest in local foods has coined the word “locavore”: someone who eats locally produced, in-season foods whenever possible. Why go to the extra effort to become a locavore and buy from farmer’s markets and eat local? FoodRoutes.org cites several important reasons.
- Zesty jalapeños from Red Wagon Organic Farm Photo © Laurel Kallenbach
1. Local food tastes better and fresher than food grown for shipping or long shelf life.
2. You support and preserve small family farms.
3. You know the farmers you buy from avoid chemicals, pesticides, hormones, antibiotics or genetically modified seed.
4. You protect the environment. Local food doesn’t travel far, thereby reducing carbon-dioxide emissions and packing materials.
I’m also grateful that farmer’s markets create community. I never go when I don’t bump into a friend—and we compare the goodies we tuck into our shopping bags. The whole market feels a little like a festival—complete with fresh-made local foods from local restaurants.
This Thanksgiving, may we remember where our food comes from, may we support sustainable agriculture, and may we work to end hunger in our own home towns.
—Laurel Kallenbach, freelance writer and editor
People share food and smiles at the Abbondanza Farm stand at the Boulder Farmer's Market. Photo © Laurel Kallenbach