18.04.08

Living on local time

Sorghum Cooking

Right about now, you should be worried unless you (a) have your early garden planted; (b) live next door to a farmers market; or (c) have bought shares in a local organic, sustainable, or biodynamic farm for the upcoming growing season.

If your answer is “None of the Above,” you are planning to miss out on great tastes, new foods, intense phyto-nutrients, a chance to help support your local economy for a whole growing season. Most of all, you will miss out on feeling secure about the safety and quality of your food.

There’s still time! You can still dig a two foot by two foot plot of earth and start growing your own green beans, beets, carrots, salsify, cardoons…whatever tilts your tastebuds. You may be able to move to be near a farmers market, though that sounds like a lot of trouble. You are not yet too late — but you will be shortly — to subscribe to a CSA (Community Supported Agriculture — shares of a local farm’s products) for this season. Local Harvest lists 33 CSAs in Kentucky. Who’s your farmer?

Comments

Please Leave a Comment!




Please note: Comments will be moderated before posting. They will not appear immediately on the page.





Heroines and Heroes
Lexington Farmers MarketHow lucky we are to have the Lexington Farmers Market eight months a year!
Blue Moon Farm Blue Moon Farm spices up our lives with organic garlic, shallots, and much more.
Holly Hill Inn Holly Hill Inn chef Ouita Michel cooks beautiful Kentucky food and serves it
with love.
ABOUT US
blank text blank text blank text
Kentucky Salad
About Savoring Kentucky, its origins and intentions

SAVORY SAMPLES
blank text blank text blank text
Kentucky Blackberries
Kentucky blackberries- A love story
Lettuce Plant
Don't be crude: A tale of three salads- How eating local tastes better and saves the world
Morel Mushroom
Magic Morel mushrooms, Kentucky's spring beauties
Kentucky Earligold Apples
Visit Reed Valley Orchard - "School" for Trudy and Dana Reed
Kentucky Tart Cherries
Kentucky is perfect for the new Slow Food Bluegrass convivium.