Over the last several decades, the economics of the food system have changed dramatically. Millions of farms have folded as government policy has encouraged larger, more intensive farm operations (Big Ag), such as the factory farm (Factory Pharm). These days only a handful of corporations dominate almost every aspect of our food system, giving them too much power to control markets and pricing. The largest of these agribusinesses are what should be considered monopolies, controlling what we get to eat, what we pay and what prices farmers receive for their crops and/or livestock.

Our government actually likes this model and touts its ability to produce huge quantities of cheap food. As I wrote in my last post, this analysis fails to take into account the many hidden costs. I neglected to mention several (there are too many!), but today let's look at a big one I missed.

Among the hidden costs of industrial food production are its effects on small family farms and rural communities, which includes the loss of nearly four million farms in the United States since the 1930s. Local farms support local economies by providing jobs for members of the community and purchasing supplies from local businesses. A  University of Minnesota study showed that small local farms with gross incomes of $100,000 or less made almost 95% of farm-related expenditures within their local communities.  Local First Arizona teaches us that small, locally owned farms have a multiplier effect and every dollar the farm spends, a percentage remains in the local economy, contributing to the economic health of the community. On the other side of the equation Factory Pharms hire as few workers as possible and often purchase equipment, supplies, etc. from, wait for it...the SAME agricultural conglomerates that purchase their products. This study also found that large farms with gross incomes greater than $900,000 made less than 20% of farm related expenditures locally. Plus, Big Ag often has absentee owners whose profits are sent directly out of town.

Another interesting factoid is that Big Ag is often less efficient at producing food than smaller family farms. Large-scale, single crop farms produce a large output per worker not per acre, while small family farms tend to be diversified and produce more food per acre of land. Said a different way, small family farms require more workers and create more jobs, while also doing a better job of feeding people on smaller plots of land than my friends in Factory Pharma.

Another giant stumble in our governments thinking is that industrial farming has not relieved famine or hunger throughout the world, and here in our country they have created a culture of over-consumption, massive food waste, an obesity epidemic and to top it all off untold public health consequences. I know, I mention that last one in every post...right?

The summertime vegetables of July are tomatoes, eggplant and peppers. Beautiful basil and other summertime herbs complement the flavors of heat-coaxed sugars in these vegetables. Finishing are the Rabes, Spinaches, Kales and the early alliums that got us through the spring and first days of summer. Now, settle into the Mediterranean diet and revel in summertime deliciousness. Pole and Bush beans start to respond to the heat and long days of sunshine: be ready for lots of Lima, Romano and Cranberry beans, early Crowder peas and Purple Hulled Pink-eyes. Toybox squashes, eggplant and tomatoes are tiny versions of their big cousins and add delicacy and a flavorful punch to menus and plates.

Did you know that tomatoes, eggplant, potatoes, and peppers are all related to one another in the nightshade family? Tomatoes will continue to ripen after they are harvested, so it's a delicate balance to harvest from the field and make it to the table - ripe and perfect. The best way to store tomatoes after the shipping process is completed is to keep them at room temperature and out of direct sunlight. Should one need to arrest the further development of flavors, tomatoes can be kept in a slightly chilly area but one should avoid refrigeration. Cold temperatures significantly impact flavor and texture in tomatoes and storage below 45'F should be avoided.

All types of cucumbers are abundant in July - old-style kirbys for pickling and delicate lemon cucumbers, long, thin-skinned Armenian, Japanese and European style cucumbers and the little pepinitos (teeny, tiny bite-sized cucurbits). We have even found real gherkins - in white and green - about 1 inch long!

Melons and Bush Berries (Boysenberry, Blackberry, Raspberry, Marionberry) become abundant and strawberries continue their run. Wild strawberries and Wild-type (cultivated by seed) strawberries are also available but we don't recommend shipping these delicate little aroma bombs. California produces almost three quarters of the US supply of strawberries, followed by Florida. Strawberries are high in vitamin C and fiber and low in calories - the classic summertime treat with shortcake or ice cream. Champagne grapes (Zante currants) also reign supreme in July with the heat and long days. We have access to three colors of currants, too! Melons (same family as cucumbers) are starting to proliferate - Pepino, Canary, Hammi, Crenshaw, Galia, Tuscan, honeydew and watermelon (both red and yellow!), Charentais, French baby, Taiwan Papaya, Korean and more. Remember to always wash the outside of your melons before cutting into them.