How fortunate we are to live in the Hudson Valley! Its climate and proximity to the river make it as bountiful as it is beautiful. How sobering, then, to realize that what was largely an agricultural area has evolved into a developed swath where small farms have dwindled down to a precious few. In this age of going green, this is truly food for thought. As the garden season approaches, and especially with the economy being what it is, it’s important to start thinking of where your next meal is coming from. Literally. By increasing your awareness and making a conscious choice to buy locally harvested food, you’ll increase your health as well as the likelihood of future generations of farmers, one of our most valuable resources.

Farming is a noble profession. It is a true labor of love, riddled with heartache and backache, but rewarding beyond imagining to any called to it. Try to think of life without agriculture. It’s hard for many to appreciate how vital it is. Simply put, no farms, no food. We may think we get the concept, but the fact is that family-run farms are becoming a thing of the past. Farmers are struggling to make a living and keep their farmland and need our support so they can continue to provide us with the good fresh food that is in stark contrast to the largely over-processed stuff found on most grocery shelves. And no time like the present.

We are all becoming more environmentally and economically conscious. The two are certainly not mutually exclusive. One of the best ways to support a better lifestyle is to eat local. Food grown locally didn’t travel far, making it not only fresher but also more energy efficient. Another plus is that keeping the money at home improves your economy. And it’s a fact that fresher, seasonal food from your region is better for you. You’re getting better taste, few, if any, chemicals and the best nutritional value, all pretty much as nature intended.

But what if you can’t regularly buy local produce, meat or cheese? There are plenty of restaurants in and around our area that feature locally grown or produced fare. They work with farmers both because they appreciate the quality of their goods and because they understand that eating food from nearby sources – therefore fresher – is better. Making the most of the superior tastes and textures of local fare benefits everyone. The more a restaurant uses local produce, the more interest and awareness will be brought to its customers who will hopefully, in turn, support local farms.

And speaking of local farms, why not get out and experience a few? Farmers’ markets will be in full swing almost everywhere you turn starting Memorial Day weekend. Bring the kids, meet your neighbors, talk to the farmers, learn about the food you eat and enrich your spirit as well as your diet. You’ll walk past heaps of colorful, fragrant, fresh-from-the-field produce and come away with a fresh perspective and maybe even a few recipes. Not to mention the seemingly endless variety, much of which you won’t find in supermarkets. And by the way: if you think buying from farmers is more expensive, think of all the hard work that went into what you’re buying, as well as the undeniable quality. Add to that how far your dollars go toward perpetuating something as essential as local agriculture, and realize your rewards are tenfold.

Realistically speaking, it’s not likely that Hudson Valley harvests will provide us with all the food we need or want. But just by increasing the amount we buy that is local will have a huge impact on our quality of life. You may have heard terms like locavore, carbon foodprint and eating green. But please don’t think of eating locally as trendy. Instead, see it as the delicious, cost-effective, conscientious choice it really is, for now and always. Make it a way of life and you’ll ensure unsurpassed quality for generations to come. And don’t forget to thank a farmer! Enjoy!

Vicki Frank Day is a graphic artist with more than 20 years experience in different aspects of the food service industry. She is the illustrator and visual merchandising coordinator for Adams Fairacre Farms, where she has worked for 12 years with in-depth food research being an integral part of her marketing position. She believes that cooking is for everyone and should be a pleasurable journey, that food should be experience, not merely eaten, and that special occasions can be an everyday celebration. Email her at vickifrankday@yahoo.com