Gifts of our Earth and fruits of our labour are with us at this season and we are invited to enjoy them at their freshest, best and most nourishing. If they come from our very own gardens we need not worry about the E. coli-tainted spinach and all other leafy greens that are home grown. It is possible to how it was handled in transit and how far it is trucked and how fresh it is without harmful sprays and other preservatives. Our eateries are trying to feature locally sourced ingredients on their menus. Even rooftop gardens are installing beehives providing honey that is truly local. This extra benefit for our communities ensures sustainability of our local agriculture as well.
According to Simone Gabbay, RNCP, the soil and climate in a particular area work together to produce foods and herbs that help acclimatize the body and align its energies with those of its environment.
Canning, freezing, drying or fermenting extends the span during the winter months, sometimes saving those daily trips for groceries and depreciating travel vehicles. For any questions regarding preserving vegetables and fruits, or information regarding which magazines carry Simone Gabbay’s columns call 1-866-322-8209 or check her web site: www.edgarcaycediet.com.
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