eating healthy, farm-to-table food in canadian winters is possible
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whether or not something is considered organic should come second to people simply eating more greens and produce. getty
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where our food comes from is equally as important as how it’s prepared. after all, we are what we eat. but is it possible to support local farm to table growers during the long canadian winters, and still keep a healthy diet?
alex page, a toronto-based chef and instructor, says there are ways to stay within the community when filling a dinner plate. during the winter, getting farm to table food can be more difficult due to farmers markets shutting down for the season, and generally fewer crops being harvested, but it is still possible.
“regardless of the season, you’re always going to have access to locally grown meat,” says page. “chicken, beef, pork, lamb. you can order custom cuts of meats that other stores may [not offer].”
that’s not to say that the only options for people looking for locally grown foods in the winter are meat. more and more farmers are using indoor growing or greenhouses to continue to sell fresh produce during the winter. in fact, page says many health-conscious consumers find they end up eating more plants in general after focusing on local producers.
“there are still certain foods that are grown indoors in ontario during the winter,” explains page. “most greens, herbs, sprouts, and the like are grown in the winter. as are cabbage, beets, apples, celery, and a lot of other things you can easily find on the big box store shelves.”
the ease of digital shopping also means many farmers have the ability to sell their products online, which can be a great way to order locally produced meat or produce when the farmers markets close for the season. many also offer home delivery, making it easier than going to a grocery store.
something to keep in mind when shopping for farm to table foods is just because something is local, it doesn’t necessarily mean it’s organic.
“because of the culture that surrounds farm to table, it’s kind of implied that those products will be organic, but we don’t have concrete research that supports that,” registered dietitian maude morin says.
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whether or not something is considered organic should come second to people simply eating more greens and produce.
exploring farm to table, in winter and summer, can be better for both our community’s health and our own
page says that building the connection between the buyer and producer is one of the best ways for people to supplement their enjoyment of food. as shoppers get to know what they prefer at a farmers market, they can come back to the farmer themselves and build a relationship.
in turn, the farmer can recommend better things for the shopper, and grow more of what is in demand from their clientele. even cuts of meat that may not seem like something you’d normally eat can get added in as a bonus when you are on a first-name basis with the farmer.
“it’s nice to walk in somewhere where they know your name,” page says. “plus, it’s an opportunity to be mindful about what we’re eating, where our food comes from, and it’s a chance for an outing with friends or family.”
those same people that we shop with can have an influence over how we eat as well, morin says.
“there are a lot of benefits from the inherent nature of community-based eating,” morin says. “a lot of times, we forget that when we’re surrounded by people who eat a certain way, we’re following their lead. we eat like the people around us.”
chris arnold is a toronto-based writer.
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