Seasonal Goodness

Note: Hope you all came out ok after the storm last Thursday night.

On Friday, we experienced for more than 6 hours a very local power cut and just as we thought we had to get organized for an energy-less night and got all our emergency gear out, it came back on. Great!

I did however forget to check if the newsletter made it out and it didn’t. So here it is.   

 

With the weather forecast being so awful for this week and next, I made the quick decision to move the computer/office to the house and out of the drafty cold garage.  It’s actually not so bad yet, but if feels more comfy here.  It is also a good time to clean up, file, and put old files and information away.

Last weekend we had 70 mm of water in Masterton making all gardening work pretty much impossible. As such we have not been able to harvest potatoes to stock up. We prefer to keep root crops in the ground as much as possible; it’s our natural fridge: cool and dark and harvest only as much as we need in the coming couple of weeks.  Our leafy greens are being challenged to the max by rain, wind and cold temperatures.  As we had deeper into winter we’ll see that variety will get smaller. There is a good side to it all, and I was recently reminded by that when I found a book in a second hand shop, written by someone we personally know from years back.

Why eating seasonally feels so good!

In the local second hand shop I came across a book called “Inspiring Organics, healthy food balance for mind, body and soul” by David Clark. A big picture of David features on the front cover. I recognized David immediately as the health and shiatsu practitioner from Auckland who contacted us years ago when he was setting up a local organic home delivery service in his city after he worked out that the food he was prescribing (organic) was not accessible enough for his clients.  He needed help with regards to sourcing local organic food producers and Frank helped him on its way.  

His book is based on his theory that food, and particularly organic food, is fundamental for health and wellbeing.  Eating in accordance with nature will give people the inner balance to health and vitality. David divides foods into 4 different processes. There are foods that energize, food that cleanse, foods that strengthen and those that tone.  He also looks at the seasons and the importance to eat seasonally.

He writes” In days gone by everyone ate in harmony with nature –rich hardy root vegetables such as pumpkin, carrots, kumara and potato in winter and lighter salad vegetables such as beans, corn, tomatoes, courgettes and lettuce is summer. Eating in balance with nature allows our bodies to flow in harmony with the greater cycles of life.

The winter fruit and vegetables are essential for our winter balance. These foods have more inward or contractual energy, and work to increase body temperature and build immunity for the winter months. These strong vegetables help to combat colds, flu and fatigue.

Summer heat produces a lighter, quicker growth of vegetables and fruits that are essential for summer balance. These foods are cleansing and purifying as this season has a lighter, more outward energy that transports heat out of the body and keeps it cool. Hence winter foods build up immune strength and summer foods purify the body: this is balance.

Due to the advent of transportation, refrigeration and processing of foods over the last 100 years there has been a radical change in the way we eat. Processed foods make up the bulk of our diet and we have become used to eating out-of-season fruit and vegetables all year round.

While this may seem to be a bonus for consumer choice, it leaves our bodies in seriously confused and unbalanced state. Eating apricots out of season on a cold winter’s day chills the body down and places stress on the system. The food choice has become so wide, that many people no longer actually know what is in season!

Organic fruit and vegetables have a shorter season than conventionally grown produce because organic food are grown using only natural methods. The bonus is however that the foods in season taste as they should –juicy and flavoursome.”

We know all this, but it’s nice having it explained from a slightly different angle. Thanks David.

Some interesting links:

We watched another Joel Salatin talk called "Folks, this ain't normal" . Very entertaining and inspirational.

http://www.youtube.com/watch?v=jBZgANtcXm8

Also, a news article on some disturbing GE research that was sent to us. 

http://www.naturalnews.com/040727_GMO_feed_severe_inflammation_pig_stomachs.html

Looking at both of them, I say, cheers up for Joel! 

Your CSA Shares this week (last week that is):

Fruit Share: 2 kg Breaburn apples and either 700-800 grams of kiwifruit or 600-700 grams of mandarins.

Small Veggie Share: Either a Cauliflower, a Cabbage or a bag of Kale, 440-550 grams of Winter Carrot, 1.2 kg of Moonlight Potatoes or 1 kg of Pumpkin, 400 grams of Leeks and 1 Florence Fennel.

Large Veggie Share: Either a Cauliflower, a Cabbage or a bag of Kale, 440-550 grams of Winter Carrot, 1.2 kg of Moonlight Potatoes or 1 kg of Pumpkin, 400 grams of Leeks, 150 grams of perpetual Spinach, 150 grams of Mizuna Greens , 2 Pak Choy, 80 grams of Parsley and 1 Florence Fennel.