Agropraxis Farm

The season has advanced. Warmer weather and some rain has combined for vigorous growth in many early crops. The fencing has been going up around the field at just the right time. What were cabbages and broccoli became leafless shoots as an herbivore, probably one of many woodchucks nearby, enjoyed them. For the moment I have rolled field stone in their burrows and covered with soil hoping to trouble them some. I'll have to trap to bring the population into balance. Other than farmers they have too few predators. More of the valued migratory birds and butterflies are here. I've noticed the Oriole's, Martin's and Kingbirds around the farm. And, the first of the returning Monarch butterflies have passed our way. 

 One thing I sense a lack of progress in has to do with our farming community. Wendell Berry  wrote that we should learn from and use nature as our model on how we farm. Anna Lappe' is a more recent voice that says similar things. As I observe the proliferation of "Organic" and "Sustainable" I sense that the model for farming is industrial agriculture and antiquated science models. How else to explain the growing use of purchased inputs for "Organic". Fertility programs, "OMRI" approved products, mechanical tillage schedules and spraying are now common on most organic farms. Lost are companion plantings. low carbon methods, on farm composting and developing biological diversity. Too many in "Organic" think they are doing right simply by being organic. Maybe it is a step in the right direction but short of doing what's right for our farms and the enviroment. 

I live away from the farm. So at home we keep a kitchen garden. The kids help and it's often the inspiration for a meal. With the weather we've had the kitchen garden  has been bursting with greens. Spinach, kale, tatsoi, and arugula are overflowing the harvest bowl lately. So I cook them and adapted a favorite rice recipe for getting even the fussy eaters to have some:

Italian Rice w/Greens (adapted from, Seductions of Rice, Alford & Duguid)

2 cups medium grain rice (Italian or Mexican)

Pot of water

1 tsp salt

3-4 tbl olive oil 

3-5 cloves garlic

1/4 cup diced onion

5-6 cups of chopped cooking greens 

parmesean cheese

Bring a large pot of water to boil. Add salt and rice. Cook the rice as you would pasta! When al dente drain and return to pan. 

For greens: put oil in large saute pan over medium heat. When hot add chopped garlic. When garlic begins to color add onion, and turn heat to med-low. After about 2 minutes add greens. If greens have a lot of moisture just sweat and stir a bit till cooked and tender (3-5 minutes). You may need to add 1/4 of water. 

When rice and greens are done add the greens and all of the oil to the rice and toss. Add ground pepper and parmesean to taste.

 Enjoy!

Farmer Pete