Victory is Sustainable: Local, Seasonal Food is the Way to Grow

By Catherine Winter

The first thing I saw when I woke this morning was an article about food security that a dear friend of mine had sent me. Although the piece was about food shortages in Great Britain, the subject matter is something that all of us can relate to, regardless of our location. Most of the food sold in grocery stores across the UK is shipped in from mainland Europe: all those tomatoes, eggplants, zucchinis, and peppers that British people like to eat year-round have to be imported from Mediterranean countries, but inclement weather has destroyed countless crops there, leaving British supermarkets with empty shelves.

This is obviously not just a problem that people in the UK are contending with. Here in rural Quebec, I’ve often seen single heads of broccoli or cauliflower priced at $8 apiece in January or February, and I won’t even tell you how much I’ve paid for lemons or avocados. South America provides most of our produce during our winter months, and when crop failures occur there, prices quadruple here.

emptyshelves

For several years now, we have all been urged to eat more locally and seasonally, but that really isn’t just a serving suggestion anymore, if you’ll pardon that (horrible) pun. With climate shifts happening around the world, we really cannot rely on produce grown in distant lands to fill our plates: all it takes is a sudden freak hailstorm or heat wave to obliterate an entire crop, and we’re left hungry. The paltry bits of produce that do make it onto shelves are hideously overpriced, and are also rationed so people can’t hoard them.

Thanks to global trade, we have all become very spoiled when it comes to our eating habits. Most of us here in the northern hemisphere have the luxury of being able to enjoy the same iceberg lettuce salads in January that we eat in July, and markets are generally packed with strawberries for Valentine’s day in the dead of February. This is a far cry from what our ancestors were used to eating during the colder months: sure, many of them canned and pickled summer fruits and vegetables to enjoy as occasional indulgences over the winter, but as far as fresh vegetables went, they’d have eaten mostly root vegetables and hardy greens like cabbage and kale, in hearty, warming fare such as soups, stews, and porridges.

Some people aren’t even aware of what seasonal eating really means, or they have misconceptions that the only good, real foods are available in summer and autumn—that in wintertime, they’d be relegated to tree bark and waxy rutabagas (and they have no idea wtf to do with rutabagas). They may not realise that hardy greens like brassicas and lettuces can be grown right through the winter in most growing zones, that plenty of food can be grown indoors, and that many types of thick-skinned produce (like squash, pumpkin, apples, etc.) can stay fresh right through the winter months if stored properly, such as in sand or straw. A wonderful bowl of curried, roasted squash soup with goat cheese and toasted pumpkin seeds is a perfect example of seasonal winter cuisine, and it doesn’t sound all that terrible, does it?

soup

To many people, however, root vegetables and such might not sound like the most appetizing fare, considering how most of us are accustomed to the luxury of imported fruits and veg. We may crave cherries and watermelon in January, but eating seasonal, local fare is a much more sustainable practice in the long run. Continued erratic weather patterns can disrupt food security everywhere, and if we really want to ensure that we don’t go hungry, then we have to take matters into our own hands. This means cultivating our own food wherever and whenever possible, and buying local produce that’s in season.

The solution may sound a bit extreme and paranoid, but if we take a look at how prevalent crop failure has been worldwide over the last few years, it’s really not all that extreme at all, is it?

urbanfarmDuring the second World War, many of our grandparents, or even great-grandparents at this point, cultivated what were then known as “Victory Gardens“. Since the food that was grown on most farms went to feeding servicemen involved in the war effort, food shortages became the norm across North America and Great Britain. As such, just about every family with a patch of yard space tried to grow as much food as possible. Front and back yards were transformed into vegetable gardens, and local sports fields and golf courses were turned into allotment gardens for people who didn’t have yards in which to grow their own food.

You may be aware of the  “Food, Not Lawns” movement that’s been gaining traction over the last couple of decades, and its base concept has never been more powerful than right now. Lawns are pretty much useless leftovers from a time when people grew grass in order to show that they were wealthy enough that they didn’t need a garden in which to grow their own food, but people all over the world are discarding that ridiculous idea and realising just how wonderful it is to take an active role in their own food security. Some people are even looking back at how wartime gardens were designed in order to inform their own gardening plans.

ww2-victory-garden

The chart above uses a 25 x 50 foot plot example to plan out a family’s food cultivation, but a hell of a lot can be grown in even a fraction of that space. Square foot gardening, vertical trellises, permaculture techniques such as keyhole gardens or spirals… there are countless techniques that can be used to maximise space and grow as much as possible in whatever space is available.

Food can be grown anywhere. If you have a sunny window, a balcony, an urban patio or a suburban backyard, you can grow at least some of your own food. You can revel in sweet green peas in spring and summer, tomatoes and potatoes in autumn, kale and beets in wintertime. Whatever isn’t eaten immediately can be preserved to be eaten over the winter: you can pickle your carrots and cucumbers, transform cabbage into sauerkraut, make strawberries into jam, freeze green beans.

It’s about time that we stop relying on far-away countries to provide our food for us, and take our nourishment into our own hands: it doesn’t require much space, and the future of food security pretty much depends on us doing so.

canning-food

 

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