Eat farm-to(-your-kitchen)-table because it’s good for you and the earth; here’s how

( CNN) Drew Hiatt walked me around a small patch of farmland simply a few footsteps away from his dining room inside the Topping Rose House in Bridgehampton, New York. He is the farm planner and executive chef of the House’s Jean-Georges restaurant, which serves farm-to-table cuisine, sourcing ingredients grown on the property’s one-acre farm.

“My wife Joy is the farmer — she pulls a lot of the weeds. I cut the asparagus and pick the breakfast radishes, ” he said proudly. “It’s a lot harder than it seems … but we enjoy what we do; this is my life, ” said Hiatt.

A quick walk around the farm uncovered more than just asparagus and radishes: There are harvests of curly kale, red leaf lettuce, Japanese long cucumbers, blueberries, arugula, carrots, tomatillos, zucchini blooms, figs, black raspberries, and an herb garden with cilantro, dill, thyme, parsley, lovage and Thai basil. Each crop is neatly defined in different sections, and I started to feel healthier only by looking at all of it.

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