The freshest food you can prepare, consume, or cook is the food you grow right in your own garden, yard, or window sill. And the really great part is, beyond the economy of it, it means you know for certain the food you are eating is non-GMO, has had no chemical fertilizer or insecticides on it — and that it is WAY more nutritious than several-day-or-week-old veggies you buy wrapped in a plastic in your grocery store.
So why is fresh is best?
Part of it is taste. But part of it is the basic science of nutrition.
We all know vegetables and fruits contains vitamins and minerals and fibre that keep humans healthy. But in addition to that, plants have phytonutrients, mostly contained in the pigmentation that gives them color, and in some cases like with onions and garlic in what give them aroma. As produce ages after it has been harvested, we all know it begins to lose it’s color and texture, and often its smell as well. It’s a gradual process, minute by minute, hour by hour, day by day.
Phytonutrients in plants degrade particularly quickly after harvest, much more quickly than vitamins and minerals. So the sooner we consume plants after harvest, the more vitamins, minerals, and particularly phytonutrients we absorb into our bodies. This is vitally important to understand for our health because it is in these phytonutrients that the vast majority of the anti-inflammatories and antioxidants are stored and transmitted to us.
Research shows that beyond anti-inflammatory and antioxidant qualities, phytonutrients also enhance intercellular communication (including synaptic connectivity in the brain), they detoxify carcinogens stored in the body, they repair DNA damage caused by exposure to toxins, and they stabilize estrogen metabolism.
So the more phytonutrients our food has, the better. It is not just a matter of taste. It is also a matter of health.
Indeed, the fresher, the better.
In many ways, we seem to all be circling back to the old Victory Gardens of World War I, where we attempted to be as self-sufficient as possible by growing our own vegetables, fruits, and sometimes even nuts at our homes or in community gardens.
I call this Yard-to-Table.
The more food we eat from our yard directly to our table, the fresher, healthier, and better tasting our food is.
Throughout this website you will find articles explaining how to grow your own food with as little investment of money, time, and effort as possible.
Even if you have never grown anything more than an indoor ivy, don’t be intimidated. I’m here to show you how easy it is. And, how GREAT it tastes!
You can see in this picture, my little square-foot garden was in its infancy several years ago. You have to start somewhere. And this website is going to provide you with a starting line as well as lots of guideposts along the way.
Take your time and browse through the articles in the category entitled Yard to Table Growing for all sorts of tips and ideas to help you grow your own produce at your very own home no matter how small your space. We even show you how to re-grow table scraps and how to re-cycle your kiddo’s sand pail!
And when you have a bounty from your garden or your terrace, we probably have a recipe for it in our section called Recipes. You will find our recipes conveniently organized by main ingredient. So if you have a a bumper crop of Cabbage or Spinach or Broccoli, you can easily and quickly find recipes for that specific kind of produce.
A huge part of living so Frenchly is realizing and embracing that FRESH is indeed always the BEST.
And, of course, in the on-going effort to minimize our planetary footprints, there is no better place to start than in our own kitchens. So we have a brand new section devoted to Kitchen Greening that is brimming with ideas and suggestions of how to do exactly that each and every day.
À la vôtre,