Filed under: Buy Local, Composting, fall gardening, Growing Food, Local Food, organic gardening, Resilience, Seasonal Eating, Sustainability | Tags: Farmer's Market, growing food, plants
I was in the grocery store the other day and overheard the produce manager telling a customer that the store had no lettuce, and wouldn’t have any for a week because the refrigerated truck hauling it across the country from California had broken down and the lettuce rotted before it could be off-loaded to another truck. This is one of those ‘Things that make me go, “hmmmm” ‘. So, let’s think about that… According to Purdue University’s Dept of Horticulture and Landscape website, (a most trusted source of food growing info for me) 81% of our nation’s lettuce is grown in California and 17% is grown in Arizona. Lettuce is a cool season crop, and needs lots of water for best growth. I have to question, why are we growing this staple in the freaking dessert??? Then of course after harvesting, it has to be immediately washed, chilled, packed, and then loaded onto refrigerated trucks for its’ 5 day trip across the country, where it’s then unloaded at distribution centers, then reloaded onto yet another truck for delivery to our favorite stores. Then we DRIVE OUR CARS to those stores to buy it, DRIVE HOME and put it in our refrigerators. Does any of that make sense to you? Nah, me neither.
That’s a picture of my current lettuce ‘patch’. This same amount could be grown in two window boxes with about 50 cents worth of seed. I consider growing lettuce a super bargain because it’s what I call a ‘cut and come again’ crop. Many many many bowls of lettuce have come from this little four-foot row. You can also see I’ve got my tiny bok choi planted beside it, for once it turns hot, the lettuce will be pulled out to make room for this new veggie, followed by collards in summer’s heat, followed by kale in the fall. All in about 4′ of space. There’s also some onions growing there, so I have a ready-made salad, free of e-coli and chemicals, and grown without any fossil fuels. My lettuce is nutrition packed because I always cut it the day I plan to use it. Factoid: once a fruit or veggie is cut, it begins to immediately lose it’s nutrient density.
If ever, in the course of a life, there was a time to plant food, build a pantry and invest one’s money in one’s life, it is now. Between Monsanto pouring millions of dollars into its’ efforts to control the world’s food supply…
the mystery of the disappearing honeybees still unresolved, with the 2013 Farm Bill losing its’ clout to help small farmers, and broken down lettuce trucks all over the interstates, the time to secure YOUR future is now. This spring. Here’s a money-and-fossil-fuel free way to start your own seeds…
When you’re cracking your eggs, tap them 3/4 of the way up the shell, rather than right in the middle. Don’t rinse the shells, that’s a waste of water and nutrition! The resulting ‘egg pot’ will be deep enough to start lettuce plants in, then you can transplant the whole thing right into a bigger pot, or a window box or your garden row. The shell will provide the little seedling some calcium, while it composts away to nothingness.
My favorite farmer..
is going to help me put together another small raised bed tomorrow. I plan to add homemade compost and manure, then plant it to a fast-growing green manure crop of buckwheat-followed by clover. By fall it’ll be ready to plant with more lettuce, some beets and broccoli, and I won’t be worrying about the truck breaking down, the price of fresh veggies, or what’s for supper! It’s a good feeling 😀
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