If you can’t grow your own, pick your own
Spring crops are right around the corner
By Janine Robertson, Guelph-Wellington Master Gardeners
WELLINGTON COUNTY – March was an exciting month for anyone who loves food, wellness, and nature. It was Nutrition Month, a time dedicated to helping people make informed food choices that support well-being, with March 18 marking Dietitians Day. The week of March 14 to 20 was also Horticultural Therapy Week. For me, these three celebrations came together beautifully.
As a registered dietitian, Master Gardener, and horticultural therapy practitioner, my work and passions revolve around a simple but powerful idea: food is more than fuel. Food is connection, culture, comfort, and a pathway to flourishing.
This year’s Nutrition Month theme was “Nourish to flourish,” a reminder that the foods we grow, cook, and share nourish far more than our bodies. They also nourish families, communities, and traditions.
My love of food and gardening has deep roots. I grew up in a small, one-stoplight town in Norfolk County, in the heart of Ontario’s historic tobacco belt. When I was younger, I sometimes felt embarrassed to say I came from such a small place. The older I get, however, the more I realize how fortunate I was.
I was surrounded by farms, fresh food, open fields, and natural beauty. Those experiences shaped who I am today.
When I visit large cities now and see lone trees barricaded in concrete and metal along the streets, I sometimes feel a little sad. It reminds me of the novel A Tree Grows in Brooklyn, where the tree symbolizes resilience and the ability to thrive despite difficult conditions.
In many ways, gardens and food do the same for us. They remind us that growth, nourishment, and renewal are always possible.
Guelph has been my home for more than a quarter century. One of my favourite parts of living in Wellington County is the incredible farm-to-table culture.
We are surrounded by local farms, markets, and seasonal foods. In spring alone we begin to see asparagus, strawberries, rhubarb, and fiddleheads returning to our plates.
Of course, fruits and vegetables are only part of the story. Think of fragrant lavender fields, bright sunflowers, sweet maple syrup, and even locally grown hops. These foods and plants create sensory experiences that engage all five senses – smell, touch, taste, sight and sound
There is something deeply satisfying about harvesting fresh ingredients, bringing them into the kitchen, and cooking from scratch.
Chopping freshly picked rhubarb and berries for a homemade cobbler, then sharing the warm dish straight from the oven with friends or family, reminds us that food is an act of care.
As a dietitian, I know frozen fruits and vegetables are excellent for preserving nutrients. Still, nothing quite compares to a warm-from-the-sun strawberry picked fresh on a June day. Sometimes I simply wipe it on my shirt and eat it right there.
This spring, I encourage everyone to explore local farms, farmers’ markets and pick-your-own experiences. Discover what is growing in our region and enjoy the simple pleasure of fresh, seasonal food.
After all, nourishing ourselves and our communities helps us all flourish.
So what’s your favourite spring crop?
For more information visit:
- wellington.ca/experience-wellington/farm-food-experiences/taste-real-local-food; or
