Sustainability

Buzzwords enter our language and usually live a short life before returning to the original context of the word.  Currently, one such buzzword is “sustainability” and it can be found in many areas – environment, urban planning, economics, non-profit agencies, businesses, and just about anywhere.  Farmers have always understood the concept of sustainability perhaps better than anyone.  They understand the need to live beyond a single growing season, they understand the need to sustain their crops year after year and even generation after generation.  In many cases, they understand that their farm still produces because of the practices their great grandparents implemented. 

[Note: the next five paragraphs contain information I shamelessly plagiarized from the internet about farmers’ markets.  I re-worded the text in a few places, deleted superfluous verbiage, and wrote some original thoughts.  I share these ideas because of the importance our farmers are to us.]

Behind the rows of produce, busy vendors, and eager customers, farmers’ markets are a bustling hub of sustainability. Local farmers deliver fresh, local food to a growing number of consumers demanding food that is not only healthy, but environmentally friendly. But farmers’ markets take sustainability a step further. They also ensure farmers can make a living off sustainably grown food, while providing an outlet where communities can conveniently find and purchase their products.

Sustainability is the overarching theme in the system of farmers’ markets. Farmers engage in sustainable farming practices to produce healthy food to sustain the local community, who in turn provide the revenue necessary to sustain the farmers. Each shares in the success of the other in a mutually beneficial relationship that has become a model for sustainability.

Farmers who choose to use sustainable practices face a challenging economic climate dominated by large, corporate farms. Many find they cannot compete with the massive volume, low market prices, and government subsidies enjoyed by large operations. Farmers markets offer small and mid-sized farmers a low-barrier entry point to develop and establish a thriving business free from the overhead necessary to sell in large retail outlets. But just as important, farmers’ markets create a space where the focus of food is on quality and farming practices rather than price alone.  Each year, more and more customers are drawn to farmers’ markets due to an increasing demand for natural and organic food.

According to a USDA survey, markets that sell organic products report more customers per week, more vendors, and larger monthly sales. This upward trend depicts a rising consciousness among customers who are concerned with not just what they eat, but how it is produced. As a result, more and more farmers are adopting environmentally sound farming practices that improve, rather than degrade, the natural environment.

Farmers selling at markets minimize the amount of waste and pollution they create. Many use certified organic practices, reducing the amount of synthetic pesticides and chemicals that pollute our soil and water. A growing number are also adopting other low-impact practices, such as on-site composting, that help mitigate climate change and other environmental issues.

One thing I enjoy doing when I visit Coastal Alabama Farmers and Fishermens Market and Forland Family Market is to talk with the vendors about their farming methods.  They’re proud of what they do and will readily share with you about their practices.  In addition to getting great, fresh food, you can get a lesson on sustainable farm practices.  Great fresh food raised by local farmers with a nice bonus of sustainable production practices.  Good food, supporting local farmers, and sound environmental practices.  Sustainability.

Recipe of the Week is something I created when I realized that I bought too many peaches at the Market that two people could not possibly eat before the peaches went bad.

Pork Chops and Peaches

Ingredients

2 pork chops about ¾ inch thick (NatureNine Farm or George Family Farm)

3 peaches diced into bite-sized pieces (Forland Family Market)

1 Tablespoon Balsamic Vinegar

1 Tablespoon of diced fresh rosemary (from a plant I purchased at the Market)

White wine

Low sodium chicken broth (I use Kitchen Basics)

Olive Oil

Sea salt

Ground pepper

Directions

1. In an iron skillet over medium high heat (I used an outdoor gas grill, though stovetop works just as well) add a little olive oil.
2. Sear pork chops in the skillet about one minute on each side until browned.
3. Turn the heat to a lower setting. Cook another two minutes on each side adding salt and pepper to taste. Adjust time for thickness. [Note: The recommended time for cooking pork chops that are ¾ inch thick is 7 minutes. The times I gave above are approximate, as I added a few seconds to each step to total the recommended amount of cooking time.]
4. Remove the pork chops to a warmed platter.
5. Turn the heat to a high setting.  Add a few glugs of white wine (about ¼ cup) and ¼ cup of chicken broth.  Deglaze the pan scrapping with an inverted spatula.
6. As you are deglazing, add rosemary and balsamic vinegar.  Let the liquid cook down about a fourth before going to the next step.
7. Turn the heat back to a low setting.  Add peaches and cook about 30 seconds to 1 minute.  Don’t allow the peaches to become mushy, just warmed and coated with liquid. 
8. Pour the peaches and the liquid over pork chops and serve immediately.

I served the pork chops/peaches with roasted new potatoes (Forland Family Farm), a garden salad using Craine Creek lettuce, and a glass of white wine. 

Enjoy and I’ll see you at the Market.

Bob Zeanah

Author of No Anchor (published November 2015)

Available online from Amazon or Barnes and Noble or Books a Million

Author of Work to Do (published July 2014)

Available online from Amazon or Barnes & Noble or Books a Million

14410 Oak Street

Magnolia Springs AL  36555

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bobzeanah@gmail.com

www.bobzeanah.com