Growing your own is the very best option. From the garden straight to the salad or the pan is the finest choice for flavor, nutrition, and satisfaction! You may not have garden space or the inclination to garden, but you can accomplish a surprising amount in less space than you thought possible. Don’t skip the essentials, below.
Note that if you are preserving vegetables and fruits from your garden that nutrient retention is greater when vegetables are briefly blanched. For example, green beans lose 45% of their nutrients when blanched, and more than 75% when unblanched.1 Fruits and meats are less vulnerable. Canning doubles the nutritional loss.
Most vegetables prefer a slightly acid soil. That means pH less than 6. This includes most of the east coast west to the Mississippi, Missouri and south, and west of the Rockies. Basic soil means a pH greater than 7, which includes most of the rest of the country west of the Mississippi.
- Local, farm-fresh food is more nutritional than store-bought since has more micronutrients due to the better care of the animal or food.
- Local, farm-fresh food is better for you because it avoids using rainwater with chemicals and sewage.
- You should look for the “Buy Local” sign at your grocers or shop at local farmer’s markets to find the best produce.
“The biggest issue between store-bought and fresh produce from your own garden or your local farmer’s market is that fresh fruits and vegetables have more nutritional value than store-bought, which are often picked a week or earlier before you buy them.”