Fresh from the farmers' market

Three green chefs show you how easy it is to help the environment and please your palate.

BY VICTORIA ABBOTT RICCARDI

Of course the organic fruits and vegetables in your produce aisle are good for you and the earth, right? Not always. If they're fl own in from someplace like South America, it takes a huge amount of fossil fuel to get them to your neighborhood market. Enter the latest trend in ecocuisine: building a diet around locally grown, sustainable foods–and not just produce, but also cheese, meat, and even eggs.

This means supporting growers who subscribe to responsible agriculture practices that include the conservation of land and resources. Your taste buds get a boost too: Top restaurants have been buying from sustainable farms for years because the fare is fresher and more fl avorful. More recently, some restaurants–like the ones highlighted here–have even begun producing their own menu ingredients, with delicious results. Try these three simple spring recipes and you'll agree: Fresh is indeed best.

DIET STRATEGY
Focus on local ingredients to add flavor to your meals.