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Supermarkets and a lot of places that you go-- restaurants and places like that-- those fruits and those vegetables and that produce, that's yielded weeks out. And they're from all sorts of different places-- from South America, the West Coast, Texas, Florida. But they cut that stuff way early.

Where the things that you're going to get at the market where people and farmers come to gather to share their produce, those things are yielded very recently. So you get the maximum amount of those nutrients and minerals, right? So you're talking about freshness, and that's really a key buzzword for people out there is fresh. Can we make something fresh for you? Fresh this, fresh that. Keep it fresh, right? This is fresh. This is the maximum freshness that you're going to get.

It's so amazing to know the difference in taste and flavor profile when something is actually picked at the peak of its ripeness, as opposed to weeks ahead of time that you were speaking to. There's something about eating a vegetable or a piece of fruit that tastes the way that nature intended it.

The most important thing for me as a parent is being able to teach my kids about where fruit really comes from-- teaching them how to grow something maybe in front or side of our house and then coming here and showing them what that can look like when it's somebody's life. You know, they spend their time and their energy growing food for themselves and for the community. And I think there's something just super educational and informative in a way that builds a new culture.

Farm to table is something that's come on pretty niche, pretty cliche here recently in the last 10 years. It's like a buzz word. Where farm to table isn't a new idea or a new concept. Farm to table is history. Environments and communities were built off of the farm land and the farm and what people could produce around them. And that's what grew our communities, and that's what grew us to be strong.

We were originally organic in the first place. People that farm used to go out and they'd just pick their weeds. They used to build structures to protect their yields, right? So that the insects and things like that couldn't get into it and destroy it.

I love what you hit on there. And we've done this complete 180 from the convenience of having it right outside our house to redefining convenience. And that's going to a grocery store. It's not the healthiest way of fueling our bodies and really setting us up for success. And you mentioned that we're farming on the same land over and over and over again without this time that we used to give that soil to rest between crop cycles.

That's when those nutrients kind of reinvest themselves in that space. And without those nutrients in the soil, we're not getting the nutrients in our food that we used to. And we're suffering because of that. There's something to the unique seasonality of how produce is meant to be grown.

We get different nutrients throughout the year that we need from those vegetables and fruits. And when we're constantly able to get access to a tomato or to a cucumber or to any type of green that we want, they're kind of just changed in a way that they're no longer providing those fundamental nutrients for us. And we actually open our bodies up to some risk for food sensitivities and malnourishment because of that.