The 100 Mile Diet in the ByWard Market

There’s been a lot of buzz about the 100 Mile Diet. The idea is to eat only food that has been produced within 100 miles of where you live. The benefits include reducing green house gases because food isn’t transported thousands of miles from where it grew, a strengthened local economy as area farmers benefit from increased purchases and, because far fewer processed and sugary foods are eaten, many followers of this eating plan also report a substantial weight loss.

For over 160 years, local farmers have been bringing their freshly grown produce to the ByWard Market, Ottawa’s oldest continuously-operating farmer’s market. From early spring, local shoppers can start to enjoy asparagus, salad greens, and greenhouse vegetables. The variety gets better in June, but the glory days of summer’s harvest begin in July. Look for locally grown peaches, the first apples, blueberries, strawberries, broccoli, young carrots, snap peas, sugar peas, beans, and more.

If you really want to get serious about the 100 Mile Diet, you’ll need to buy in sufficient quantities to freeze and can vegetables and fruit to last through the winter. Consider asking someone who knows how to make preserves to hold a canning party (look into renting one of the local church community kitchens) for you and a group of like-minded friends. Use local maple sugar for your canning. A pantry full of nature’s bounty is a beautiful sight. Freezing usually involves blanching and storing in proper freezer bags. Label it with the date frozen and the type of produce.

The long weekend in August is the start of the local Sweet Corn season—just in time for BBQ heaven. You’ll also be able to indulge in water melon, cantaloupe, and the first of the summer squashes, along with cauliflower, apricots, pears, and an increasing range of apple varieties. September is the time to stock up on root vegetables, cabbages, and winter squash. You can make your own root cellar by filling large bins with sand and layering your carrots, turnips, parsnips, rutabagas, etc. between layers of sand (keep in a cool, dark place).

Aubrey’s Meats purchases whole animals from local farmers (most within a 50 mile radius), which means that you get just about any cut you need, especially for summer barbecuing and fall stews. If you’re up to the challenge of the 100 Mile Diet, a bit of planning and preparation will see you and your family enjoying tasty, nutritious meals that benefit both the environment and local farmers.

Photos in this issue taken by Joseph Jeremie Roy www.photobyjer.com