Food and Farm Books to Pre-Order for 2013

As each chilly January day is ever-so-slightly longer than the last, I’ve found myself not only counting down the days until spring, but also the days until two incredible books publish and get into my library, mind and heart: Michael Pollan’s Cooked: A Natural History of Transformation (Release date April 23, 2013), and Forrest Pritchard’s Gaining Ground: A Story of Farmers’ Markets, Local Food and Saving the Family Farm (Release date May 21, 2013).

The Amazon.com summary of Pollan’s Cooked reveals that the book will explore the four classical elements of food and cooking – fire, water, air and earth – seemingly in the deep, co-evolutionary style of  The Botany of Desire. Pollan dedicates sections of the book and of himself to understanding the human relationship and dependence on the “primal magic” of fire, the “art of braising,” the transformation of grain and water into bread via air, and the genius of fermentation. All of which encourage we readers and food system reformers to continue our quest to bring our meals back to the basics.

“…Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.”   – Amazon description

While I hope each year welcomes a little more kitchen and cooking time into my personal food journey, the heart of my education and energy takes place on the farm. Lucky for me and all my fellow farmer friends, Forrest Pritchard, author of Gaining Ground and pioneering farmer at Smith Meadows Farm in Berryville, Virginia, captures the spirit of those experiences and lessons in his blog posts and speaking engagements. Just this weekend, he ignited applause from an audience of farmers at the Future Harvest conference with a pivotal comment during the panel discussion “Down a New Path  – Stories of Change and Transition.”

“We could be considered niche farmers… Or we could be considered early adapters in a new paradigm.” – Forrest Pritchard

A recording of the discussion will be airing this week on the Marc Steiner Show and the Gaining Ground is set to be released May 21st. Until then, Pritchard and Smith Meadows’ free-range meats can be found at several DC, Maryland and Virginia farmers markets.

Bug-Lover Walks Onto a Production Farm

“Oooooohh look at this happy little caterpillar I found! I’m just going to move him over to the fennel where he will have plenty to eat, k?”

Not exactly. Although the pollinating butterflies these cuties become are very welcome at organic production farms, their larva stage is better nurtured in say… a nearby demonstration garden or conservancy. Lucky for me, I just landed a gig working in a new Loudon County, VA community, Willowsford, built around conservation, sustainable cultivation, real food, really cool farmers, and a really great garden.

Chances are, I will be doing a lot of posts born from experiences at Willowsford Farm throughout the 2012 growing season so for now, here are the top ten highlights from Week One:

10.) The masterminds behind this community are incredibly down-to-earth, determined, and committed to conservation as much as they are committed to the growth of the farm (in terms of acreage, value-added products, biodiversity, and profitability).
9.) The bees and their keeper are going to be producing local honey and educate the community on the importance of pollinators.
8.) The garden is bonkers amazing and already includes: tons of berry bushes, herbs, fruit trees, tomatoes, flowers, and gated entrances as adorable as the open-air structure slated for a classroom/market/shed.
7.) Somehow, I have not picked up a single tick yet – which leads me to number six…
6.) Not only is there deer fencing around the farm – it is around the garden too!
5.) There are tons of Mexican sunflowers, zinnias, and other butterfly-attracting plants in rows between tomatoes, peppers and other edibles which makes times spent harvesting extra beautiful.
4.) Pretty much all-you-can-eat  fresh and healthy “seconds” all day long.
3.) Everyone I have met is keen on bringing our beloved Eco-Goats out to help clear weeds!
2.) Fellow Farmers: Nick, Jen and Kathryn and Farm Manager Mike Snow are pure sunshine – even in the hardest, back-breaking moments, and have gone far out of their way to teach me tricks of the trade, welcome me to the team, and accept the fact that they may have to kill my share of tomato horn worms.

And the number one thing to come out of Willowsford this week (worthy of a photo):

1.) Husk Tomatoes. Sometimes called “Ground Tomatoes” because you harvest them from the ground once they have fallen off of the plant. If you have not yet tried one, step away from the computer and head to the closest farmers market.

 

July: What’s Growing?

Here in Plant Hardiness Zone 7a, many of us are enjoying our first tomato harvest of the season and keeping a careful eye on the squash and zucchini in order to scoop it into the kitchen before it gets too big and loses that sweetness. Here are a few pics from the past couple of weeks of farm and garden fun that we hope will inspire our readers to head to their local farm market this week!

One of the first Public Health Garden tomatoes (7/5/2012)
First Fish Peppers
Allison’s New Vegetable Garden: Cukes, Squash, Tomatoes, Peppers, Melons
Chioggia Beets: Potomac Vegetable Farms 7/6/2012
Nasturtium – Edible Flowers – at the University of Maryland Public Health Garden
Zinnias: All over the place (lucky us!)
Eggplant: Black Beauty – At a Farmers Market near you!
Okra: Another one seemingly capable of doubling in size overnight
Berry-picking season 🙂
Hardneck Garlic
Shallots: Farmer Ellen Polishuk
Moutoux Peaches: Purcellville, VA
Sweet Onions at Five Seeds Farm: Sparks Glencoe, Maryland
Carrots at Willowsford Farm: Loudon County, VA
Potatoes, melons, tomatoes, green beans, peppers, herbs, cukes from Willowsford Farm CSA