Earth Notes
By Jen Deraspe
Produce from our local grocery store chain travels on average 1,500 miles from the farm to our plates. There are several reasons this is a cause for concern. Generally speaking, the farther produce travels, the less nutritious (and tasty) it is by the time you eat it. In addition, most vegetables and fruits we get to experience must have a longer shelf life in order to travel across all these miles. Finally, transporting produce from so far away uses extensive natural resources to support the transportation and packaging necessary for the journey.
My niece works at Olivia's Garden, a pesticide-free hydroponic growing system in New Gloucester, Maine. I've been enjoying their vegetables for years now and love knowing Allie has her hands in their creation. I've been intrigued with the notion that those living in a northern climate could grow and dine on their own produce year-round. This small company is doing just that.
I wanted to get a taste of the tropics in January so visited the greenhouses and took in all the bright colors while basking in the steamy air given off by the basil, spinach, cucumbers, and tomatoes. I felt like I was in an altered state — some surreal, exotic dream with the smells and colors of summer enveloping me in the dead of winter. The staff sporting shorts, T-shirts and sunglasses, were very zen and meticulous in their managing of these gorgeous crops.
Hydroponics is a farming method that uses nutrient-rich water to grow food. The plants' root systems are supported in an inert medium such as peat moss or vermiculite.
According to Colorado State University, the advantages of growing food hydroponically are many. Crops can be grown where soil is unsuitable, the yields are greater, there is reduced plant disease, and the grower has more environmental control with the ability to create optimal growing environments.
Olivia's is a small company that has created its own ecosystem. Managing pests through environmentally sensitive approaches, they provide host plants for beneficial insects and pollinators. The greenhouse is so lush and vibrant, I was taken by how pleasing it felt to be there. The staff seemed equally satisfied.
The farming movement in Maine has been growing steadily and I am personally grateful for all the local organic farms producing food during our growing season and extending it with their own greenhouse systems. Bridgton has a year-round farmers market and a long outdoor season where the local community can enjoy everything from microgreens to root crops and a wide variety of lettuces, depending on the season. How amazing to have local farms offering healthy, fresh produce within a short drive of our homes rather than having it shipped halfway across the country.
The Maine Organic Farmers and Gardeners Association (MOFGA) mission is to educate and advocate for organic agriculture, illuminating its interdependence with a healthy environment, local food production, and thriving communities. MOFGA is part of an accredited certification agency that provides certification to producers in Maine. Certifying over 530 operations, this organization makes the certification process for growers easier and transparent. To have an organization of this size, caliber, and integrity in the state of Maine is inspiring — it supports farmers and gardeners growing produce free from pesticides, fungicides, and herbicides for us now and for future generations to enjoy.
The true cost of produce trucked and shipped in from far away lands may be difficult to accurately calculate. Considering the carbon footprint and nutritional value of what we need to eat to stay alive and thrive, I feel it's valuable to support local farmers whenever and however we can as a community.
Jen Deraspe, founder of Nurture Through Nature, lives off the grid on the southwest slopes of Pleasant Mountain. She is nature lover, holistic life coach, retreat leader and Registered Maine Guide. For more information, visit www.ntnretreats.com
Resources:
www.100daysofrealfood.com › Blog
