Why is what we’re doing important? Why is growing food at home something that – for us – should be embraced in every household? The answer is complex and involves a number of factors it’s nutrition, eating better, fresher, and healthy, it’s understanding to respect the food we put into our bodies and where it comes from, it’s taking an active part in that process, its also sustainability and decreasing our carbon footprints – just imagine the hundreds if not thousands of miles it took your “fresh” baby kale to travel to your supermarket, the plastic container it came in, it’s production and carbon output.
The point I’m trying to make here is, the agricultural supply chain is inherently more complex than how we perceive it most of the time and there are numerous elements we often forget to apply when considering our own eating habits. To me home grown food, is additionally important because it allows a means for people to get the freshest greens and in turn nutrients available on their kitchen table with little to no work. Recently, a University of California, Davis study showed that vegetables can lose 15 to 55 percent of vitamin C, for instance, within a week. Some spinach can lose 90 percent within the first 24 hours after harvest (see chart on page 4).Now what if that same spinach was picked fresh in your kitchen in February and tossed into a salad? That’s what we’re trying to accomplish here – in part.