The expression “you are what you eat” means more to those who try to eat locally grown and produced foods. People who become locavores — eating locally produced foods as often as possible — can make a lasting impact on the environment and the economy.

“Our region really supports diversity in the kinds of produce and products we can raise,” said Tim Dorsey of Good Earth Natural Food Company. “Eating locally impacts food transportation, quality and good taste.”

A locavore himself, Dorsey cultivated his growing skills and converted his Broad Ripple yard — front and back — into a garden. He and his family have grown tomatoes, peppers, greens, beets, summer and winter squash, radishes, garlic, eggplant, beans, peas, broccoli, cauliflower, Brussels sprouts, asparagus, turnips, Jerusalem artichoke, raspberries and onions.

“We’ve also planted a peach tree that hasn’t matured enough to fruit yet,” he said. “It’s definitely pleasing to have such a variety of our own foods and to put some up for winter.”

According to Dorsey, the farming culture is being lost to mechanization. But locavores are trying to revive the farming way of life.

“It’s exciting to see changes such as farmers markets and community-supported agriculture that are more economically sustainable for the long term,” Dorsey said. “The economy is challenging people to rethink everything, including what they eat. By eating things that are in season, we become reconnected to the natural cycles and the way the world really works.”

Local eating all year
With farmers markets, community-supported agriculture and produce stands, it’s easy for Hoosiers to be locavores during the summer. They now can extend their local eating across more months by supporting the Indy Winter Farmers Market.

Laura Henderson’s interest in buying local foods grew into relationships with local vendors, and eventually into the winter market.

“I had enough interest from vendors to think we could have a small impact,” Henderson said. “We were pleasantly surprised by the amount of interest we generated in our first year. Now, our farmers have planned for it by planting for an extended growing season and using cold frames.”

The Indy Winter Farmers Market expects to host more vendors this year, with great winter produce such as carrots, beets, squash, lettuce mixes and greens. Some vendors haven’t used farmers markets before to sell their products. For example, Wan Fisher from Broad Ripple’s Thai Cafe will sell sauces this year.

The Indy Winter Farmers Market is an example of a collective effort improving the local economy and the environment. Patronizing the market can have a far-reaching impact. Foods that travel fewer miles can be safer, fresher and healthier. Buyers are able to contribute to the local economy. Many local farmers are using sustainable growing practices that are better for foods and the environment.

“In short, eating locally is good for the individual, the community, the economy and the environment,” Henderson said. “All the way around it’s a win.”

Visit the Indy Winter Farmers Market at 901 N. East St. in Chatham Arch. It will be open Saturdays from 9 a.m. to 12:30 p.m., Nov. 14 through April 24, 2010. Check it out online at www.indywinterfarmersmarket.org.

—By Deb Buehler, for Custom Publications

Get green updates on Twitter. Follow us @greenindycom.