Locavores

In its classic form, pesto consists of basil, garlic, olive oil, pine nuts, pecorino cheese and salt for seasoning. It originated in the port city of Genoa, the capital of the Italian region of Liguria. It is traditionally prepared in a marble mortar with a wooden pestle (mortaio e pestello). Historical letters found in the archives of Genoa mention a pesto-like dressing as early as the 17th century.

Rio Grande Valley residents, whether native, immigrant, or wintering only, all understand that this geographical area comprises a physical environment with challenges unlike any other. Many farmers as well as home gardeners have known the exasperation of watching trees, shrubs, flowers or vegetables they have planted fail to thrive, even when their care seems to be just right, and sometimes, even when the same variety is doing quite well just feet away from the failure.

Planning a trip to the farmers market takes only a moment. There is no need for a shopping list or pre-planned menus. Decide to go because you know real food is good for you, and then go. Farmers markets offer an opportunity to talk one on one with local growers, to look them in the eye and have real conversations with them about their just-picked produce. It is common to have meaningful discussions with growers about lettuce varieties, or how to use nopalitos, or whether carrots deliver more nutrients raw or cooked.

Consider a 2006 experiment filmed by the BBC. Nine participants spent twelve days living in a tented enclosure at the Paignton Zoo in Devon, England. Their “Evo” diet comprised up to eleven pounds of raw vegetables and fruits; similar to what apes eat. Midway through, a little oily fish was added, adding a hunter-gatherer dimension to the diet. Although the volunteers consumed approximately 2300 calories a day, all experienced weight loss, and an improvement in blood pressure and cholesterol levels.