When you eat locally grown, in-season food, you make an impact far beyond your local market.
There’s more to organic gardening than just swapping one kind of input for another. It in fact requires you to change the way you think about the soil, air and water, how your choices impact your local ecosystem, and how this way of growing affects the person who eats the plant. Which is usually you and your family. It involves a completely different way of thinking, called “ethical living”. When we practice ethical living, we make decisions locally which create as little impact as possible on our environment. These local decisions can have a very long tail. Many reading this page grew up gardening with chemicals, myself included. In those days the idea was to blast every garden insect you could find with insecticide and add huge amounts of petroleum-derived, nitrogen-based fertilizers to your plants so they grew ginormous fruits and vegetables. We know now that this was a recipe for disaster and completely unsustainable. We were warned in 1962’s Silent Spring and again in 1971’s Diet For A Small Planet, but thanks to massive marketing and PR campaigns from the Big Ag companies, those warnings were largely drowned out. Now we’re faced with the hard truth that insects have become resistant to the pesticides invented to kill them and so much synthetic fertilizer runs off farm fields that green algal blooms consume thousands of square miles of the world’s waterways …. This is the unfortunate side effect of trying to increase crop yields as arable land decreases, the world’s population increases, and the standard of living rises in what used to be known as third world countries. These consequences of technology now make it imperative that we support local growing and farming and eating in-season food as often as possible. For we gardeners, that includes growing as much of your own fruits and veggies as you can in an organic garden, the very definition of ethical living.
Todd Heft | Big Blog Of Gardening