This latest article is written by Alan Murray, a dad of two who writes for, a popular baby website. The site has information on pregnancy tips, breastfeeding and pregnancy week-by-week.

The Benefits of Going Local with Local Food

So what are the benefits of buying local food? Here are some of the best reasons why you should be going local for your food.

Local food is going be fresher than going to your supermarket. Supermarket food can take days to get there when local food can be on your table within a day or so.

Environmental experts say you should buy from a radius of 12 miles of your house. Road miles cause more damage to the environment than air miles do. So the message is buying from other parts of the country is not enough – you need to buy local produce to really help.

Buying local foods helps build your community. Using local farmers helps the wealth of the area by keeping the money local. You get to know more people and build relationships.

Studies have shown that local food is better for you. Fresh food loses fewer nutrients and you are buying food that has not been sitting in a supermarket for weeks.

Support farmers – farmers get squeezed by supermarkets on price. By buying direct you are cutting them out giving you and the farmer a better deal. Can you get the expert advice that you may get of your farmer at a supermarket? I don’t think so! Scan your local papers for details of a local farmers market.

Learn what foods are in season. Learning foods that are in season is something you will have to do if you are going to eat local food. We are so used to having foods imported from outside the UK meaning we can eat out of season food.

It tastes better! Food that is fresher is always going to taste much better!

You are helping local farmers and other small business a chance. Big business has taken over much of the food business and it’s time to let the little guy have a chance again!

Thanks again to Alan Murray of for putting together such an informative article for Tiny Green Mom!

This organic, creamy, tomato-based alphabet soup is one the entire family will enjoy! Serve it with a grilled cheese sandwich on the side and there will be requests for seconds, maybe even thirds! Thanks Eden Organic for sharing this new take on an old favorite.

Creamy Alphabet Tomato Soup


1/2 cup Eden® Organic Vegetable Alphabets
1 TBSP Eden® Selected Extra Virgin Olive Oil
1 cup oinion, diced
2 cloves garlic, chopped
1 cup carrots, diced
1/3 cup celery, diced
1 1/2 cups vegetable broth
1 28 oz can Eden® Organic Crushed Tomatoes, do not drain
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
1 tsp Eden® Sea Salt, or to taste
1 cup Edensoy® Unsweetened


Cook pasta per package directions; rinse, drain, set aside. Heat oil in soup pot, sauté onions and garlic 2 minutes. Add celery and carrots, sauté for 3 to 4 minutes. Add broth, tomatoes, basil, oregano, black pepper and sea salt. Mix, cover and bring to a boil. Reduce heat and simmer 15 to 20 minutes. Pureé tomatoes and vegetables in a blender until smooth. Place the pureé back in the pot. Mix in Edensoy®. Bring almost to a boil. Do not boil. Reduce the flame to low and simmer. Place pasta in each bowl and top with soup, stir and serve.

Thanks Eden Organic!

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*This is not a paid advertorial. Please see disclosure*

This recipe from feels like it belongs to a fall day, with the leaves blowing off of the trees in a myriad of colors, but it will do just fine for a lazy, rainy summer’s day, as well! The crumbled Stilton cheese gives it a unique flavor. Make sure to have a crusty loaf of bread to serve with the soup, for dipping!

Roasted Pear-Butternut Soup with Crumbled Stilton


2 ripe pears, peeled, quartered and cored

2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks

2 medium tomatoes, cored and quartered

1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly

2 cloves garlic, crushed

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt, divided

Freshly ground pepper, to taste

4 cups vegetable broth, or reduced-sodium chicken broth, divided

2/3 cup crumbled Stilton, or other blue-veined cheese

1 tablespoon thinly sliced fresh chives, or scallion greens


Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.

Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).

Cover and refrigerate for up to 3 days or freeze for up to 1 month. Add more broth when reheating, if desired.


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To submit your entry, click here. Good luck!

*This is not a paid advertorial. Please see disclosure.*