Change the world: eat seasonal!

Corn, beans, asparagus, basil or strawberries in winter, apples in spring, squash in summer… a lot of people don’t realize the effort that’s needed to get out of season-food on their plates, and how much more healthy food from the season is.

Tomatoes in summer

We used to live in the city where at the supermarket you could buy all fruits & vegetables all year round, disconnected from location or season. And at that time we did not question that. Really! Maybe because you wouldn’t notice the horrible taste of strawberries in the wrong season because also in the right season they tasted like… nothing. My own strawberries you can crush with your fork on a piece of bread. But I don’t reccommend that with supermarket strawberries! You cannot squeeze them.

Now that I have my own garden, I know that I can only harvest my strawberries in summer, asparagus in spring, Jerusalem artichokes between October and March…
Some vegetables need a lot of warmth, others grow well when it’s colder. Kale and sprouts for instance have a much better taste after the first frost. But strawberries and tomatoes need a warm & not too wet season to get their sweetness.

Apples ripen in August or September, and you can store them in a cool cellar for a few months. So if you go to the supermarket to buy apples in June, you get apples that are picked a year ago when they were slightly unripe, they were sprayed with methylcyclopropene and fungicide, waxed and stored cool for a year. Bon apetit!
And strawberries in winter? Scientists invented red and blue LED light that makes the manipulated strawberry plant think that it is spring and produce some mushy fruits that never see real sunlight.

Local, organic food from the season is also by far the richest in nutrients. It got lots of energy from the sun!
When we need tomatoes in winter or spring, I use my own frozen tomatoes. Or I buy organic tomatoes in glass jars (because of the toxic BPA in the liner in cans). And “fresh” but tasteless tomatoes from some commercial farm or glasshouse far away has traveled too much to be healthy for the planet.

Food from this season is usually local so it’s cheaper and doesn’t need much fuel for travelling. Or energy for storage and packaging.

Gordon Ramsay, the Brittish culinary chef, made a statement by declaring war to restaurants who don’t serve seasonal food. >> Read the article
I hope he has a lot of (political) influence, and with our help in just
doing it, we might change the world a bit. Let’s eat only fresh, local seasonal food from now on!


The art of self-sufficiency; adventures & tips of a family

We are on our way to live self sufficient. We are a family with 2 kids and usually some people at our table like volunteers/guests/friends/family.
Health combined with sumptuous joy of life is our challenge. Once you’ve tasted your own apples, potatoes or tomatoes, you’ll never be the same 😉

Welcome at our table!Right now we live mostly food-self sufficient. We have many sorts of vegetables all year round, many types of fruits that we dry or freeze for winter use, and chicken and rabbit meat. This spring we bought a lamb at the neighbors and we can eat from it at least 6 times.

2013 was a great fruit year and we made many jars of jam and many bottles of wine from our plums, peaches and mulberries. But what to do when nature is not so abundant (like this year 2014)?

We are on our way, finding out how it works for us, and in this blog you can read all about it.