This week in sustainable agriculture, our main focus was realizing the importance of the fresh, organic produce we create on the farm. Our class was told to partner up with another bed group, to work together on the Iron Chef competition. This assignment required our group to use the fresh produce harvested on the farm to create a delicious meal. We decided to make bruschetta, which consisted of tomatoes and basil harvested from the farm, as well as mozzarella, olive oil, vinegar, salt, pepper, and a baguette which were store bought.
Fresh produce is truly more nourishing and satisfying. Grocery stores are filled with fruits, vegetables and herbs that have often been grown hundreds of miles from our kitchen. These plants then have to be packed, shipped, and displayed, which destroys flavor and nutrients. But here on our sustainable farm, food is grown in the purest, freshest form. The food we harvest is not only the most beneficial nutritionally, but it is the tastiest way to enjoy fruits and veggies. When you grow your own food, you know what goes into it: how it's fertilized, whether or not pesticides are used, and overall care. I can now grow organically and eat organically, reducing the size of our carbon footprint. After spending time caring for these plants, I had a deeper appreciation for the meal we created. This taught me the powerful connection between the origin of food to the dinner plate.
Shayna Cohen
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