There was a time, not so long ago, when you could only purchase seasonal fruits and vegetables from the grocer. California had yet to realize their potential or at least, the creative ways to get water. Importing plant based foods from the opposite hemisphere also wasn't networked yet. You got what was harvested at the time and learned how the year timed out. Crocuses added an early splash of color, sometimes through the snow, cool weather veggies; asparagus, greens, broccoli, peas and of course hot peppery little balls of fire (at least when I was a kid)-radishes, strawberries were the first fruits of summer ( okay not a fruit or berry, but that is for another entry. The banana is technically a berry), then you could hop through summer eating different plant foods holding out for those luscious, juicy melons of later summer ending with potatoes, onions, apples and, of course, pumpkins. Today, we've taken away the anticipation of some of our favorites treats. Fruits of all sorts are available throughout the year and I'm sorry, boomer whine coming, many of our young folks don't know the real taste of most fruits and vegetables. We've opted for large and easily transportable (read hardy and/or not ripe) items. Start a garden and see what a fruit or vegetable grown in a jacked up soil of cow manure, compost and maybe ashes tastes like. No competition. The farm to table movement is real, effective and quite profitable once the right connections are made. People are realizing the taste difference and are willing to help the small farmer survive. Just in my little mountain cabin yard are wild strawberries. They are only the size of the fingernail on your pinky, but what an enormous burst of flavor they pack. So, wanting more of the best taste of early summer I went to a local Pick Your Own Strawberry field, where 2 college freshman, wet, dirty and smiling led me to lanes of strawberry plants that were ready to pick. I went a little over board on amount, but they all got used one way or another. Straight, on shortcake, in oatmeal or smoothies , in a glass of cheap white wine and with a bit of a struggle in a small kitchen with a mini stove, made into jam. Delicious and tastier due to the growing conditions and work involved. Food or self made objects are always better coming from one's own efforts. Any idiot working anywhere can buy stuff, but things produce by one's own hand are always better.............even if they aren't. From this to this to this to this to this to............ well, you get the idea. This is obviously easier in New England due to smaller farms, roadside stands and farmers markets, but find a way in your own town. If you slow down enough, the taste of one good anything beats the taste of many mediocre anythings and is better for the waistline. Savor the taste differences, try heirlooms and support the young, entrepreneurs of your town. I guess what I am trying to say is, slow down and appreciate the fine details, but speed kills so much of the good life.
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Retired Educator
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