Ah, summer. It’s the time of year for being outdoors, barbecues, super fresh produce, and fun in the sun. One of the things I really love about New York this time of year is taking advantage of all the farms, orchards, and sources of natural bounty and beauty across the state.

Just like you, I care about protecting and preserving this awesome place I call home. What I’ve found in my quest to be a more sustainable human is that doing so doesn’t have to be a chore or a struggle. Rather, learning about and taking steps to pursue a healthier, greener lifestyle is delicious, interesting, satisfying, and fun. Really!

We all hear about these giant looming environmental issues and disasters and it’s easy to wonder, ‘what could I possibly do to make a difference?’ But what I’ve discovered through my exploration of our food system is that as the consumers, a lot if it really boils down to our everyday choices and actions. And we can’t make informed choices if we don’t know the dirt on what’s really going on in our dirt.

So I set out to investigate the relationship between food and environmental sustainability to uncover the ways in which we can directly encourage a healthier environment and take action to reduce pollution and carbon intensity in our everyday lives. This summer I will be taking you with me on my weekly adventures as I explore the markets, farms, gardens, and wineries of our great state. We’ll talk to the producers of our food, try our hand at some recipes and projects, and cultivate a ton of food-for-thought on how to be more conscientious consumers. Let’s go!

Destination #1: The Farmer’s Market

Our first stop is the Troy Waterfront Farmer’s Market. My personal favorite destination for all things local and edible, this year-round market is one of the biggest in the NYS Capital Region, with over 80 local vendors.

Farmers’ markets have been popping up everywhere these days. Relatively uncommon a decade or two ago, the number of markets in the US since 1994 has grown from 1,755 to 8,144 in 2013. And us New Yorkers are pretty lucky — we are in second place when it comes to being the state with the most farmers’ markets, coming in at over 630 registered markets as of last year. Check out the directory on localharvest.org to find the market closest to you.

With this much access to super fresh, local food being brought right from the farms into our neighborhoods, it is silly not to take advantage of this delicious prosperity! Farmers’ markets have a threefold benefit: they directly support and provide income to small and medium sized farms, they offer a variety of advantages to the consumers, and they benefit the communities they are hosted in both socially and economically.

For many small or medium food producers, these markets can be a primary source of steady income. It’s a tough economy out there for small-scale farmers, and the ability to participate in these weekly marketplaces can be what makes or breaks an entire operation. On my trip to the Troy market this week I was chatting with Chuck, the farmer over at Curran’s — a vendor that I stopped at for rosemary and basil. Chuck explained to me that due to laws in the town his farm nursery is located in, it would be far too expensive for him to have a retail operation on site. His sales at the local markets are what keep his business going.

While Chuck’s problem may not necessarily be common to all rural farmers, the bottom line is that these marketplaces are integral in the linkage between cities and farms, and this is where the main source of livelihood for many farmers and producers emerges. The farmers’ market is where rural and urban come together and provide a convenient way for us to connect with our food source and to re-establish the direct relationship between producer and consumer in a way which fits into our modern lives.

By the way, if you’re new to the farmers’ market experience, I found this great article over at LocalHarvest with tips on making the most out of your trip. Check it out!

If you have in fact experienced the joy that is the farmers market, you already know the many benefits afforded to the consumer. Quality is often what is most readily apparent. Fresh, local, and seasonal food speaks for itself. And there’s an excitement that builds around food when you eat a diet based on what is in season where you live. Nothing beats a juicy, sun-ripened tomato that was just picked. When you take the first bite of that first tomato after waiting all winter, the experience of eating is taken to a whole new level. (Spoiler alert: if you choose to adopt a seasonal diet, you may find yourself suddenly disappointed by conventional produce shipped from halfway around the world that was picked two weeks ago and treated with chemicals to maintain the appearance of freshness).

But there’s more to it than just taste. When you buy a steak, for example, from the supermarket you don’t know anything about it except for the (often vague and confusing) claims made on the label. When you engage with your farmer directly you know exactly where your food came from, how it was grown, and how fresh it is. Why is this important? Those less savvy or in denial of the state of industrial food production may call it pretentious, but the reality is that there is a lot of scary stuff that is going into much of the food we eat and into our environment as a result of the cost-cutting, intensive practices involved in its mass production. Buying local supports the local growers in the community, and it simultaneously votes your dollars away from those industrial growers whose practices cause harm to people, animals, and the land.

In addition to all of this serious business, shopping at the farmer’s market is an experience. It’s exciting to see what’s new at the market each week. In the warmer months, I base my shopping and cooking for the week on what produce is being featured at its peak — whether it is a tried-and-true staple of my kitchen or a vegetable I’ve never heard of. While trying a new vegetable can be intimidating, I’ve found that when you come across something you’re unfamiliar with, vendors and patrons love to share their favorite recipes and preparation methods. I’ve discovered so many new favorites this way (hello buttered radishes!), and I love the social exchange that is involved. I don’t find myself chatting with too many people as I push my cart around the fluorescent-lit aisles of the grocery store; but a morning at the farmers’ market is typically a leisurely social outing where I cheerfully engage with people from all walks of life.

There were lots of new interesting things to try at this week’s market like purplette onions and blue potatoes, but after this year’s long winter and chilly spring I was excited to see so many fresh leafy greens at every produce stand. And strawberries! Look at those beauties! I had to get some.

I picked up most of my produce for the week at Slack Hollow Farm, which is located about an hour from my front door. I love knowing that my food didn’t sit on a truck for days on end. Shopping this way helps to reduce pollution from packaging and long-distance transport, which helps me reduce my carbon footprint. I know that the money I spent on my bag of veggies (I also picked up kale, spinach, arugula, and basil) went directly to a family-run farm that is located in my region. And it’s not like I had to make some kind of struggle or compromise to make purchases that were more environmentally sound — in fact, my experience was the complete opposite. The prices were comparable if not cheaper than what is on the shelves at my local supermarket, I got to walk around in the sunshine on a beautiful day to do my shopping, and I met the people who grew my food.

I win. The farm wins. The planet wins.

After doing my shopping for the week (this market like many others also sells meat, eggs, dairy, bread, baked goods, wine, and all kinds of specialty items), bumping into several friends, and enjoying a delicious iced coffee and hot breakfast from one of the prepared food vendors, I was ready to head home.

As I traveled home I thought about what I would make for dinner that evening. My mind wandered back to those juicy, red strawberries. I took a mental inventory of what was laying around in my pantry, and it hit me… strawberry salad! It was easy to prepare, didn’t involve turning on a stove, and would pack in some serious nutrients while still being delicious. It was a winning combination on all levels. In fact, it was so good that I decided to share it here with you. Hit up your local farmers’ market this weekend while strawberries are still in their peak season and try it out for yourself!

Strawberry Spinach Salad with Balsamic Shallot Vinaigrette

Ingredients

Strawberry Spinach Salad:

8 oz organic baby spinach

1 pint fresh strawberries, washed, hulled and sliced

1/2 cup quinoa (white or red)

1 tbsp olive oil

1 cup toasted walnuts

6-8 large basil leaves, sliced into thin strips

1/2 a small red onion, thinly sliced

1/2 cup Shaved Parmesan cheese

Balsamic Shallot Vinaigrette

1 small shallot, finely minced

1/2 cup olive oil

1/4 cup balsamic vinegar

1 teaspoon dijon mustard

1 tablespoon maple syrup

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

Rinse quinoa under cold water for several minutes to remove its bitter coating. Place in a saucepan with 1 cup water (note: vegetable broth instead of water is great here for extra flavor!). Bring to a boil, reduce to low heat, and cook covered for 15 minutes. Remove from heat and let stand for five minutes, covered. Fluff quinoa gently with a fork, gradually drizzling in and incorporating a tablespoon of olive oil. Set aside and let cool completely.

While quinoa is cooking, prepare the dressing by simply adding all ingredients to a mason jar or airtight container and shaking vigorously. (note: if you have a food processor, you can also prepare the dressing by adding all ingredients except for the olive oil into the mixing bowl and then slowly adding the oil through the feed tube while processor is running on low).

Wash spinach and dry thoroughly. Place into a large bowl. Toss with quinoa, walnuts, and basil. Top with onion slices. Place strawberries on top of onions. Sprinkle the Parmesan cheese on top. Toss with dressing when ready to be eaten, or serve with dressing on the side.

SERVES 4