Fresh is Best
As many of you know, Summervale season is upon us. Every Thursday in our office is a bustle of activity to make sure orders arrive on time, all the prep work of washing, grinding, chopping, and slicing is done, the signs are printed, and the van gets packed with everything we need to head on down to the buzzing scene at the Intervale. Last week, as I prepped for our “Make Your Own Pesto” activity, I had to make a last-minute change of plans to whole basil tops instead of already-picked leaves. Basil tops include the whole stem and come in large whole bunches. As I sat down with this (very large) bucket of beautiful basil from Diggers' Mirth Collective in Burlington's Intervale, I marveled at just how fresh this plant was. The task proved to be bigger than just I could handle, and soon almost all of the Community Engagement office was in the kitchen, picking, washing, and spinning basil. Thinking that I was enjoying the scent because I was right next to it, my palate was prepped and I was ready to eat. Soon, coworkers from all around the store were slowing their gait as they passed us, lingering to enjoy the aroma. People all the way across the building could smell the beautiful basil scent! It was so fresh and fragrant that it blossomed beyond the doors and the walls. It was incredible.
Thanks to my awesome basil-picking team, we were done in half an hour and ready to be on our way. Down to the Intervale we went, and got our table all set up with the fresh ingredients and mortars and pestles for Summervale-ers to try their hand at making it themselves. Most pesto recipes are pretty similar—basil, oil, lemon, and a nutty/cheesey element, like walnuts, pinenuts, or the popular choice parmesan. I am no pesto connoisseur, but I don’t see too much in the way of recipe variation. But, boy, this pesto was gooood!
All night long, I heard comments of how spectacular the pesto was, how delighted people were that it tasted so great. It made me really think about the quality of the ingredients we were using. The organic growing practices at Digger’s Mirth make for some mighty fine produce, and we love all that they do! Transportation to the store took no time at all—the basil plants were delivered right that morning. This was about as fresh as you can get, short of eating it right in the field.
The flavors of food are dependent upon a lot of factors from planting to picking and beyond. It all starts in the soil—healthy, vibrant soil promotes the growth of healthy, vibrant fruits and veggies! But even the freshest, most beautiful produce starts losing nutrients (vitamins, minerals, and phytochemicals) as soon as it’s picked. It also starts to lose aromatic compounds. Since flavor is enhanced so much by sense of smell, aroma play a big role in determining how flavorful and tasty we perceive our food to be. Texture and moisture are all at their peak right after harvest. It’s no wonder people were practically salivating at the smell of the fresh basil—it was in its prime!
With the local food movement going strong in our community, having access to fresh, healthful, flavorful food is certainly a privilege that we should continue to support. Taste, enjoyment, and nutrition are all enhanced when we are able appreciate seasonal, local produce within our means. The benefits are truly incredible.
The summer season is upon us…happy harvesting, and happy eating!
Join us every Thursday evening from 5:30-8:00pm at the Intervale Center for “Make Your Own” edible activities, featuring local and organic ingredients!