The Harvest Bee Blog

Hello Friends: We trust all of you made it through Christmas safe and sound and are looking forward to ringing in the New Year this week! Hopefully, the New Year will bring in some cooler weather, but either way we will be celebrating the gifts that this record heat continues to provide by sharing farm fresh food with all of you, working with whatever the weather allows to authentically grown. On account of the unseasonably and record shattering heat we have been experiencing we thought maybe now would be a good time to briefly talk about the concept of “seasonal” food. While growing food according to the seasons is an integral concept to bio-dynamic and organic principles, unfortunately, this most basic of sustainable farming methods has been grossly distorted by the conventional food industry (and to a certain extent the organic food industry, as well). Organic crops are grown according to specific temperatures and climates. Yes, microclimates can be created in the framework of any farm in attempt to extend or get a head start on a specific crop (ex: growing in a hoop house or green house, planting near trees that provide cooler soil temperatures, companion planting). However, such practices rarely, if ever, allow farmers to produce large quantities of a given crop when it is technically being grown out of season and often times, that crop will never fully mature, thus making it quite unprofitable, as well as lack in nutritional value, especially if pumped with chemical inputs. Some farmers will even resort to using chemicals and sprays that should not be used in the growing of food…ever…organic or not. (By the way, USDA organic principles actually allow organic farmers with this label to use synthetic and chemical sprays in certain situations. We whole-heartedly disagree with this, which is why we prefer to call ourselves bio-dynamic rather than organic). In many cases, some crops just cannot be grown at all in specific regions and climates. Apples, for example, are nearly impossible to grow in Southwest Florida. Hence, you will not find a SW Florida apple cultivar on grocery store shelves around town. So, if we are to assume that the use of the term seasonal when used to describe sustainable farming is used to define the seasons that accompany the region we live in, why would a restaurant, grocery store, or farm market a seasonable item that cannot even be grown here? Sure, apples may be in season somewhere, but not here. It is important to then consider if you really want that apple after taking into consideration where it came from, how much time has passed from harvest to purchase, and what has been used to preserve its condition. Considering this, it becomes understandable why growing in season and nutritional value truly do co-exist. Hopefully, you can see why those of us who actually do farm according to our local seasons may take offense to the manipulation of this term. There is obviously much more that can be said on this topic, but we could talk forever. It simply is our hope that as you continue to journey with us as a part of our CSA or as supporters of any local, sustainable farm that you will become more accustomed to what foods actually constitutes as “seasonal” to our climate and at what times of the season they are grown based on normal weather trends. As that knowledge strengthens we believe you will be better equipped to ask the right questions to farmers, chefs, and grocers when skepticism arises about the offerings of supposed seasonal and organic food so that you may make the right decisions for yourself, thus ensuring that you indulge in the healthiest and most nutritional goodness for you mind, body, and soul. This week your shares will include the following: • Spinach or Arugula • Kale or Collards • Stir Fry/Sautee Mix (Includes: mild peppers, beans, and eggplant) • Radishes • Borage leaves (tastes just like cucumber, great chopped up and thrown on a salad as a substitute for cucumbers to add a little flavor) We’ve included a recipe for pickled radishes this week as a way to extend the life of your this root crop and try something a little different if you are used to just eating them raw or diced up on a salad: http://www.davidlebovitz.com/2012/04/pickled-radishes-recipe/ Here is also a quick, simple recipe for the radish greens. One of the great things about the radishes so far this season is how vibrant the greens have been! Big and lush!: http://bettymingliu.com/2011/09/a-delicious-recipe-for-radish-greens/ Have a safe New Year celebration and we will see you soon! “Onen,” The Bees