There’s something powerful in eating locally grown vegetables, either from our own garden or the farmer’s market. It makes me want to eat much healthier in all ways when the main pieces of a meal showcase homegrown bounty.
Something about the mountain air and my husband’s green thumb has bombarded our garden beds this spring, and now that his hard work is done, he spends his mornings and early evenings picking his ‘fruits.’ He likes to pick vegetables when the sun is not beating down upon them. He says the cooler times of the day are better because all the ‘energy’ of the plant are in the fruit. When the sun is out that energy is transferred to the roots. Using his philosophy, the root crops are best picked during peak sun times. Others say the morning while still fresh with dew is the best for capturing the most moisture.
All I do is say “Grilling salmon tonight. Make sure we have some green to go with it.” And right now magically when I go to cook dinner, the crisper is filled with rich goodness.
Right now, at the end of May, we are eating the last of the lettuce, spinach, swiss chard, and radishes. But the broccoli, beans, and peas are coming on strong.
What are you enjoying in your area?