Geneva Green Market: Geneva, Illinois – A Local Food Green Farmers Market

1. Locally grown food tastes better.
Food grown in your own community was probably picked within the past day or two. It’s crisp, sweet and loaded with flavor. Several studies have shown that the average distance food travels from farm to plate is 1,500 miles. In a week-long (or more) delay from harvest to dinner table, sugars turn to starches, plant cells shrink, and produce loses its vitality.

2. Local produce is better for you.
Several studies show that fresh produce loses nutrients rapidly. Food that is frozen after harvest is actually more nutritious than some “fresh” produce that has been on the truck or supermarket shelf for a week. Locally grown food purchased soon after harvest retains its nutrients.

3. Local food preserves genetic diversity.
In today’s modern industrial agricultural system, varieties are selected for their ability to ripen simultaneously and with-stand harvesting equipment; for a tough skin that can survive packing and shipping; and for an ability to have a long shelf life in the store. Only a handful of hybrid varieties of each fruit and vegetable meet these demands. Local farms, grow a huge number of varieties to provide a long season of harvest. Many varieties are heirlooms, passed down from generation to genera-tion, because they taste good. These old varieties contain genetic material from hundreds or even thousands of years of human selection; they may someday provide the genes needed to create varieties that will thrive in a changing climate.

4. Local food is GMO-free.
Although biotechnology companies have been trying to commercialize genetically modified fruits and vegetables, they are currently licensing them only to large factory-style farms. Local farmers don’t have access to genetically modified seed, and most of them wouldn’t use it even if they could.

5. Local food supports local farm families.
With fewer than 1 million Americans now claiming farming as their primary occupation, farmers are a vanishing breed. And no wonder – commodity prices are at historic lows, often below the cost of production. The farmer now gets less than 10 cents of the retail food dollar. Local farmers who sell direct to consumers cut out the middleman and get full retail price for their food which means farm families can afford to stay on the farm, doing the work they love.

6. Local food builds community.
When you buy direct from the farmer, you are re-establishing a time-honored connection between the eater and the grower. Knowing the farmers gives you insight into the seasons, the weather, and the miracle of raising food. In many cases, it gives you access to a farm where your children and grandchildren can go to learn about nature and agriculture. Relationships built on understanding and trust can thrive.

7. Local food preserves open space.
As the value of direct-marketed fruits and vegetables increases, selling farmland for development becomes less likely. You have probably enjoyed driving out into the country and appreciated the lush fields of crops, the meadows full of wildflowers, the picturesque red barns. That landscape will survive only as long as farms are financially viable. When you buy locally grown food, you are doing something proactive about preserving the
agricultural landscape.

8. Local food keeps your taxes in check.
Farms contribute more in taxes than they require in services, whereas suburban development costs more than it generates in taxes, according to several studies. On aver- age, for every $1 in revenue raised by residential development, governments must spend $1.17 on services, thus requiring higher taxes of all taxpayers. For each dollar of revenue raised by farm, forest, or open space, governments spend 34 cents on services.

9. Local food is better for enviroment
Local food supports a clean environment and benefits wildlife. A well-managed farm is one where the resources of fertile soil and clean water are valued. Good stewards of the land grow cover crops to prevent erosion and replace nutrients used by their crops. Cover crops also capture carbon emissions and help combat global warming.

10. Local food is about the future.
By supporting local farmers today, you can help ensure that there will be farms in your community tomorrow, and that future generations will have access to nourishing, flavorful, and abundant food.

AT one time specialty fruits/vegetables were defined as vegetables and/or herbs that were not traditionally grown in the U.S. but were imported to the U.S. or were grown in the US, although on a limited scale. Specialty vegetables were also referred to as exotic, unusual, world vegetables, and/or high-value crops.

On the United States Department of Agriculture’s website the definition of Specialty Crops is stated as follows:

The Specialty Crop Competitiveness Act of 2004 and the Food, Conservation, and Energy Act of 2008 have defined specialty crops as “fruits and vegetables, tree nuts, dried fruits, horticulture, and nursery crops (including floriculture).” Eligible plants must be intensively cultivated and used by people for food, medicinal purposes, and/or aesthetic gratification to be considered specialty crops.

Specialty vegetables are sometimes called the “eccentric ones”. What may be common to some couldn’t be more foreign  to someone else. They can, and often are, oddly colored, shaped or shaped (at times all three). Others you can’t tell apart till the first sample. Specialty crops can be often difficult to grow, can be  grown out of season, or are “foreign” to where they are grown. They may be miniatures or heirlooms or vegetables prized by epicurean cooks. Despite all their differences what they all can have in common, besides being somehow unusual, is that they often command a higher price than their ordinary counterparts. Specialty vegetables are in greatly increasing in demand. Read more

To check out what Matt is cooking at Moveable Feast for your Thanksgiving Dinner.