Home / Healthy Living / Healthy Habits / From the Farm to Your Table
farmer picking tomatoes

From the Farm to Your Table

Where does the food we eat come from? This question is one part of the farm-to-table experience taking place across the nation. And the experience really begins with where the food is grown on the farm. Often, we choose to create our own unique farm-to-table experience when purchasing local fruits and vegetables in season. Preparing and eating food that you enjoy is also part of the farm-to-table experience.

To Eat Close to the Farm

To eat close to the farm, choose foods that have the least amount of processing done to them. Fresh fruits and vegetables have little or no processing, so include a variety in your diet. To help manage your budget, buy the fruits and vegetables that are in season. Choose foods with minimal processing and try to limit foods in your diet that have more than five ingredients. Planning meals ahead of time that include more whole foods is also useful.

Here is a farm-fresh recipe that is quick and easy to prepare: Butternut Squash with Black Beans.

Easy Way to Get the Children Involved

Another area in which the farm-to-table experience is growing is schools. Children in school are now enjoying more fresh fruits and vegetables in school meals. This provides a great opportunity to talk with them about where their food comes from and how it was grown. Children are more likely to eat something that they learn about, help purchase and prepare.

To further spark their interest, questions to ask include:
  • Where were the carrots grown?
  • How long does it take for carrots to grow?
  • How much water does it take to grow carrots?

Here’s an easy recipe for carrots that children can help make at home: Crunchy Carrot Salad.

Guest contributor:

  • Karen Hawkins, MA, RDN, LD

Check Also

Featured Image: Did You Know? Dietitian-Approved Healthy Living Resources

Did You Know? Dietitian-Approved Healthy Living Resources

“It’s a new year, new you!” I know, I know… it’s already February, so you’ve …