Composting: A Simple Step Toward Sustainable Farming

Composting: A Simple Step Toward Sustainable Farming

Composting is one of the most practical, affordable, and powerful tools we have to support a sustainable food system. Whether you’re a home gardener, small-scale farmer, or simply someone who wants to reduce waste, composting creates a valuable connection between our food, our soil, and the future of farming.

What Is Composting?
Composting is the natural process where organic materials like vegetable scraps, fruit peels, leaves, grass clippings, and coffee grounds break down over time. When managed properly, these materials turn into rich, dark soil-like matter called compost. This “black gold” nourishes the soil and helps plants grow healthier.

Instead of sending food waste to the landfill, composting returns nutrients to the soil where they are needed most.

Why Composting Matters for Farms
For farmers who practice sustainable or regenerative agriculture, composting is essential. It is the foundation for building healthy, living soil.

Healthy soil holds moisture better, which reduces the need for watering. It lowers dependence on synthetic fertilizers and supports beneficial microbes that help plants grow strong. Compost also helps store carbon in the soil, contributing to climate change solutions.

By adding compost to their fields, farmers improve the health of their land and create more resilient crops.

How Composting Supports a Local Food System
When compost is made and used locally, such as on farms, in gardens, and community programs, it closes the cycle between food production and food waste. Leftover vegetable scraps from your kitchen or farmers market can be turned into compost that feeds the soil and future crops.

This cycle strengthens community resilience by reducing chemical use, lowering emissions from transporting waste, and keeping nutrients cycling naturally in the local environment.

How You Can Get Involved
Whether you are a farmer, gardener, or a consumer, there are simple ways to support composting.

You can start composting at home by creating a compost bin or pile. You can also partner with local farms to donate food scraps or choose to support farms that prioritize soil health. Sharing knowledge about composting with friends and neighbors helps grow awareness. Every action contributes to a healthier food system.

Composting at Piedmont Fresh
Many producers on Piedmont Fresh use composting as part of their growing practices. By shopping with these farms, you help support a food system that values soil health, sustainability, and strong local communities.

It all begins with awareness and small, thoughtful choices that allow the land to give back.

Next time you peel a carrot or toss eggshells, remember that this is not just waste. It is the beginning of something good.

Canning Your Summer Bounty

Canning Your Summer Bounty: Preserve the Freshness for Fall & Winter Meals

By Davidson County Local Food Network

As the hot summer days fade into the cooler months, there’s nothing quite like enjoying the vibrant, sun-kissed flavors of summer long after the season has passed. One of the best ways to keep that summer taste alive is through canning and preserving your favorite summer produce. Canning is a simple, sustainable way to store fruits and vegetables, making sure that you can enjoy your homegrown or farmer’s market finds long into the winter. In today’s blog post, we’ll cover how to can cucumbers for pickles, preserve summer tomatoes, freeze spinach for smoothies, and save carrot tops for future culinary adventures. Let’s dive into the basics of canning and preserving, so you can stock up on fresh flavors and make the most out of your summer bounty!

Canning Cucumbers for Pickles: A Tangy Treat for Year-Round Enjoyment

Cucumbers are a classic summer vegetable, and they’re one of the easiest to preserve through canning. Whether you like them spicy, sweet, or dill-flavored, pickling cucumbers is a fantastic way to enjoy this refreshing vegetable months after the growing season ends. To get started, you’ll need fresh, firm cucumbers (pickling varieties work best), pickling spices (dill, garlic, mustard seeds, etc.), vinegar (white vinegar or apple cider vinegar), salt (non-iodized, like pickling or kosher salt), water, canning jars and lids, and a large pot for boiling water. Begin by washing the cucumbers thoroughly and cutting off the ends. You can slice them into rounds, spears, or leave them whole, depending on your preference. In a large saucepan, combine equal parts vinegar and water (about 1 cup each for every 2 cups of cucumbers). Add 1 tablespoon of salt per cup of vinegar. Bring to a boil and stir to dissolve the salt. Sterilize your canning jars by boiling them or running them through the dishwasher. Once clean, pack your cucumbers into the jars with your desired spices—garlic cloves, dill, mustard seeds, or any pickling spices you enjoy. Carefully pour the hot brine over the cucumbers, making sure to cover them completely. Leave about half an inch of space at the top of the jar to allow for expansion during sealing. Place the sterilized lids on the jars and process them in a hot water bath for 10-15 minutes to ensure a proper seal. Let the jars cool at room temperature. Once sealed, store them in a cool, dark place. They’ll be ready to eat in about 2 weeks and can last for up to a year when stored properly.

Preserving Tomatoes for Sauces and Soups: A Summer Essential in the Winter

Tomatoes are one of the most versatile summer vegetables, and canning them into sauces, salsas, or just plain crushed tomatoes can save you time during winter cooking. For this process, you’ll need fresh, ripe tomatoes (Roma or paste varieties are ideal for sauces), lemon juice (for acidity, ensuring proper preservation), salt (optional, depending on your preference), canning jars and lids, and a large pot for boiling water. Start by washing your tomatoes and cutting out the stems. To peel them easily, score an “X” on the bottom of each tomato and blanch them in boiling water for 1-2 minutes until the skin starts to peel off. Immediately transfer them to ice water to stop the cooking process. Peel the skins off and chop the tomatoes. For a thicker sauce or puree, simmer the tomatoes in a large pot, adding salt, garlic, or basil to taste. You can leave the tomatoes chunky or blend them into a smooth sauce. Sterilize your canning jars and ladle the hot tomatoes into the jars, leaving about half an inch of space from the top. Add 1 tablespoon of lemon juice per jar to maintain acidity levels, especially if you’re canning whole tomatoes. Process the jars in a hot water bath for 40-45 minutes, ensuring the jars are fully submerged. This helps prevent spoilage and maintains the freshness of your canned tomatoes. Let the jars cool to room temperature before checking for a tight seal. Store in a cool, dark place. Canned tomatoes can last up to a year and are perfect for soups, sauces, and stews when the weather cools down.

Freezing Spinach for Smoothies and Cooked Greens

Spinach is a great leafy green that’s easy to grow in the cooler months of spring or fall. By freezing it, you can enjoy the nutritional benefits of fresh spinach even when it’s out of season. Plus, frozen spinach is perfect for smoothies or sautéed greens in the winter. To freeze spinach, you’ll need fresh spinach (either from your garden or farmers market), water for blanching, and freezer bags or containers. Start by washing the spinach thoroughly to remove any dirt or bugs. Trim off any tough stems. Bring a large pot of water to a boil. Submerge the spinach for 2 minutes, then transfer it immediately to a bowl of ice water to stop the cooking process. Once cooled, drain the spinach thoroughly to remove excess water. Squeeze out any remaining moisture and pack the spinach into freezer-safe bags or containers. Be sure to label the bags with the date. Store the spinach in the freezer for up to 12 months. It’s perfect for smoothies, soups, and sautés when you need a green boost during winter.

Saving Carrot Tops for Future Use

While you may not typically think about preserving carrot tops, they are incredibly versatile and can be saved for future meals. Carrot tops can be used in pestos, added to soups, or even made into a nutritious tea. After harvesting your carrots, trim the green tops and wash them thoroughly. You can use the tops immediately or store them for later. To make pesto, blend the carrot tops with olive oil, garlic, nuts (like walnuts or almonds), and parmesan cheese to make a unique pesto. The taste is bright and herby, perfect for tossing with pasta or spreading on sandwiches. Pour the pesto into ice cube trays for portioned storage or store it in small jars. You can freeze it for later use, which will keep it fresh for several months. If you prefer not to make pesto, try adding chopped carrot tops to soups, stews, or even as a garnish for roasted vegetables.

Jams & Jellies

Homemade jams and jellies are a classic way to preserve fruit, locking in that fresh summer sweetness. You only need a few ingredients: fruit, sugar, pectin (or lemon juice), and jars. For example:

• Strawberry Jam: Perfect on toast, stirred into yogurt, or used as a cake filling.

• Peach Preserves: Wonderful with biscuits or served on a cheese board.

• Mixed Berry Jelly: Combine blueberries and blackberries for a vibrant flavor combo.

Be sure to sterilize your jars, follow a trusted jam recipe for the right fruit-to-sugar ratio, and process your filled jars in a boiling water bath for safe long-term storage.

Freezing Fruit

Freezing is one of the easiest ways to preserve summer fruit. Simply wash and dry your fruit, remove any pits or stems, and lay them in a single layer on a baking sheet. Freeze until solid, then transfer to freezer bags. Use these frozen fruits in smoothies, oatmeal, baking, or sauces.

Baking and Preserving in Pies

You can also prepare and freeze pie fillings to enjoy fruit pies all year. Cook down the fruit with sugar, cornstarch or flour, and a bit of lemon juice. Let it cool, portion it into freezer-safe containers or pie pans lined with parchment, then freeze. Later, just thaw and add to a crust!

These simple techniques ensure that you’re not just enjoying summer’s bounty now—but also creating a pantry and freezer full of local flavor to warm your table in the colder months.

Beyond Basil: How to Make Pesto with Seasonal Greens

Beyond Basil: How to Make Pesto with Seasonal Greens

Pesto isn’t just for summer—or basil.

At this time of year, Piedmont farmers markets and gardens are overflowing with vibrant leafy greens like kale, Swiss chard, spinach, arugula, carrot tops, and mustard greens. These often-overlooked ingredients are perfect for creating bold, nutrient-packed pestos that go far beyond the traditional basil version.

The word pesto comes from the Italian word pestare, which means “to crush” or “pound”—a reference to how the ingredients are blended. That means you can make pesto with just about any tender green, nuts, oil, garlic, and cheese (or not!). And it’s not just for pasta. Drizzle it on roasted vegetables, meats, or seafood. Spread it on sandwiches, swirl it into soups, or whisk a spoonful into your salad dressing for a vibrant, zesty kick.

Seasonal Greens Pesto Recipe

Ingredients:

• 1/4 cup nuts/seeds (almonds, pecans, pistachios, sunflower, pumpkin, walnuts, or pine nuts)

• 1/2 cup extra-virgin olive oil

• 1–4 garlic cloves, chopped

• 2 tsp lemon juice

• 3 tightly packed cups of any combination of greens: kale, chard, spinach, parsley, arugula, collards, beet greens, or even carrot tops

• 1/2 cup grated hard cheese (Parmesan, Pecorino, or Grana Padano – optional)

• 1 tsp salt

• 1/2 tsp black pepper

Instructions:

1. Toast nuts (optional but highly recommended for flavor).

2. In a food processor, pulse together nuts, salt, lemon juice, and garlic.

3. Add greens and pulse again.

4. Scrape down the sides, drizzle in olive oil while pulsing until smooth.

5. Add cheese if using, and pulse just to combine.

Want more recipes like this and tips for using local produce?
📖 Check out the full recipe on page 30 of our Spring 2025 Local Food Guide!