Talking to a farmer at the market yesterday made me question my whole 'local produce' thing

I was picking up some squash and he asked if I was a chef. We got talking and he said something like, 'You guys want local, but you want it year-round. That's not how it works.' He explained that his 'local' tomatoes in February are from a heated greenhouse that burns more fuel than shipping them from Mexico would. It just hit different coming from the guy actually growing it. I always pushed the 'local' menu tag hard, but now I'm thinking it's more about what's in true season for the region, not just mileage. Anyone else had a conversation that shifted how you source stuff?

1 comments

1 Comment

jadeg991h agoMost Upvoted

That farmer makes a good point about greenhouses, but I still buy local first. For me, it's about knowing where my food comes from and supporting my neighbors. The fuel used in shipping is only one part of the story. I want my money going to the family farm down the road, not a big company far away. Even in winter, I'd rather buy their greenhouse greens and know they can keep their land. It feels more real to me.