Bryan Briscoe, owner of Bucksberry Farm in Saranac, holds a bouquet of basil in front of his artistically arranged fruits and vegetables at the Wilmington farmers market on July 27, 2022. (Enterprise photo — Lauren Yates)

Summer is almost here. Our farmers market is in full swing. It is time to ponder what we eat, and why we eat what we do.

Food gives us energy and nourishment so our bodies can grow, thrive and remain healthy, promoting wellness within us.

Sometimes we eat from convenience. We’re hungry, so we grab and snack on whatever is on hand. These are often not the most nutritious choices, but they fill our bellies.

But food is much more than simple sustenance. Meals connect us. We share food with family and friends. We prepare meals for those we care about. Preparing meals shares love.

We join friends at restaurants. This saves us labor from preparing food and cleaning up, offers us time for fellowship and allows us to try something different — something we may not want to take the time or effort to cook for ourselves.

We eat indoors and out. We have backyard barbecues and share picnic lunches in the park.

Food is part of our culture and our family traditions. What we eat affects our lives in so many ways, only one of which is nutrition. We recall dishes grandma made — familiar flavors and textures that offer comfort.

Before the advent of the food industry in the 1950s, our grandparents ate food that came from the earth. Foods that come from the earth, like vegetables, fruit, meat and unprocessed grains, are whole foods, as close to their natural state as possible. Ask who raised it, where and how.

In contrast, much of our food today comes from factories, not farms. It’s made to prolong shelf life with artificial ingredients and enhance the taste of proceed products lacking natural flavor. Packaged, processed food contains chemicals and additives, and is often lacking in essential nutrients.

Eating close to the earth — eating food grown by local farmers, fresh, unprocessed food in season — is a true honor, especially in summer. In winter, our choices are limited to food from the freezer or pantry, or food that supermarkets deliver from California.

Summer is the time to eat close to the earth. Summer offers a large variety of locally grown food from area farmers. Summer is full of rich flavors that are fresh, in season and unprocessed. In summer, we learn the value of food and its impact on our health and community life.

Have you picked fresh snap peas off the vine and popped them in your mouth? Have you shelled garden-grown peas and tasted their sweet goodness? They almost don’t need to be cooked. That carrot dug fresh from the ground, rinsed from soil has not lost sweetness by sitting on the supermarket shelf. Summer brings berries picked off the vine, then sun-warmed apples fresh from the orchard. What a difference between these fresh-picked treasures and those processed for mass consumption and stacked on supermarket shelves!

Freshly harvested food is not only tastier; it is healthier. It has more of its original life force, a larger store of energy and more nutrients. Both flavor and nutrients begin to dissipate when fruits and vegetables are picked.

Enjoy the benefits of eating close to the earth by shopping at local farmers markets and farm stands. You will make new friends and get to know the people who grow your food. You will become aware of what foods are in season when, and explore ways to prepare them.

This summer, savor the flavor of fresh, unprocessed vegetables and ripe, juicy fruit. You can take joy in the fact that you are supporting local farmers, not corporate food industry giants. Connect with those who grow your food and your local ecosystem. Help to preserve healthy food and the culinary traditions of your grandparents.

Right now our market is full of fresh seasonal greens. Here are two recipes:

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Fresh Greens and Bowties Salad with Savory Vinaigrette

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Ingredients

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Savory Vinaigrette:

1 garlic clove

1/2 teaspoon salt

1 tablespoon mustard

1/2 teaspoon honey

1/2 cup olive oil

1/4 cup red wine vinegar

Fresh ground pepper to taste

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Pasta Salad:

2 cups bowtie pasta, uncooked

1/2 pound (1 bunch) fresh lettuces like Romaine or leaf

1/2 pound fresh greens (like arugula, dandelion or spinach), torn into bite-sized pieces

3/4 cup fresh parsley, minced

1 cup diced sweet onion or scallions

1 cup diced cucumber

1/2 cup thinly sliced celery (1 small rib)

1 cup walnuts, coarsely chopped and toasted

1/2 cup Parmesan cheese, freshly grated

Hard-cooked eggs, sliced or shredded, 1 per person (optional)

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Directions:

To make the vinaigrette, crush garlic with salt. Whisk in mustard, honey and vinegar. Add olive oil in a steady stream while whisking constantly. Mix well. Set aside. This can be made 1 or 2 days in advance; that allows the flavors to blend.

Cook pasta according to package directions. Drain and rinse with cold water. Mix half the dressing (1/4 or 1/3 cup) with the hot pasta, and set aside. This can be done in the morning, or even the evening before.

Chop and toast walnuts, and set aside. This can also be done in advance.

At serving time, place remaining dressing in bottom of large salad bowl. Toss greens into the dressing to coat. Stir in remaining vegetables, cheese and walnuts. Add pasta, and stir to combine. Serve at once. Garnish each serving with sliced or grated hard-boiled eggs, if using. Serves 6-8.

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Fresh Chard or Spinach with eggs

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This recipe is for fresh-picked, tender young greens.

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Ingredients:

3 eggs

1/2 teaspoon salt

1/2 cup milk

1/3 cup water

1 bunch (about 10 ounces fresh Swiss chard or spinach)

1/2 cup grated Cheddar cheese

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Directions:

Beat eggs with milk, salt, and a little water. Set aside.

Remove the tough stems from chard; save for another dish.

Wash and chop the leaves and stir into the eggs, in batches. Stir in 1/2 cup grated Cheddar cheese.

Melt butter in non-stick skillet over medium heat. Immediately pour in the egg and greens mixture, cover with a tight-fitting lid, and lower the heat to low. Cook until eggs are set, about 10-15 minutes.

Serve with fresh baguette or potatoes (home fries, boiled potatoes or mashed) for breakfast or brunch.

Serves 2.

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Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market,” Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Twitter: @yvonawrites.