Nurturing Culinary Creativity on the Farm

Written by Mya Holocher, ECO Farm Intern, 2026

One of the perks of interning at the farm is growing and harvesting fresh produce and having access to this delicious fresh food. The mulberries, pecans, and herbs are not eligible for donation under our current contract, and other times when there's a window before a plant produces enough to donate, so we get to enjoy these extras. And perhaps my favorite example is the silly-looking produce we opt not to donate, like fused carrots. All of this product has become a part of my diet, motivating me to stretch these ingredients as far as possible. Over the summer, I enjoyed squash stuffed with kale and pesto (made with basil and pecans in place of pine nuts), plenty of cabbage slaws and veggie stir-fries, kimchi made at the ECO center, and many baked goods utilizing the sweetest mulberries and pecan crumble toppings. 

Understanding and exploring culinary options is an incredibly important part of subsistence agriculture. Having variety prevents food waste when we get sick of leftovers. The reality of seasonal produce is that it comes fast and needs to be harvested quickly. Being prepared to process and include a lot of fresh food in your diet is part of the lifestyle. It's a relatively new phenomenon to have access to a variety of fruits and vegetables at our local grocery stores, and one we may want to consider transitioning from for the sake of sustainability. A literature review assessing the role of seasonal produce in enhancing sustainable consumption finds that growing out-of-season produce can require more surface water to compensate for precipitation limitations, and certain foods only grow in particular regions, leading to overworked land and high carbon emissions during both production and transport (Vargas, 2021). 

For me, and many others, cooking is a creative outlet and a source of pride. At ECO Farm, we donate our food to several food distribution programs, such as Project Rising Hope and the Verde Valley Sanctuary. Often, when accepting groceries from these networks, you get staple items that are essential in getting you through the rough times. Having a variety of produce in these environments, and understanding how to incorporate them into meals gives attendees agency over their consumption.

Nourishing the body is so important, and can be such a joyful part of life that everybody deserves to take part in.

References

Vargas, Alexandre Maia et al. “The Role of Local Seasonal Foods in Enhancing Sustainable Food Consumption: A Systematic Literature Review.” Foods (Basel, Switzerland) vol. 10,9 2206. 17 Sep. 2021, doi:10.3390/foods10092206