The art of producing food is marvellous and tough and on sunny days it is a privilege.
We talk about food all the time here, we grow it, we sow the seeds, we watch the plants grow, we fertilise the soil, we control the weeds and hope we have the right mix to ensure the plants grow healthy and pest free.
We spend the time in between managing the crops, maintaining the land, planting trees, growing hedging, sowing wildflowers for the bees, harnessing the power of the sun, these are all things we do.
We see first-hand the connection between the fresh produce and the cooked food on our plate. We can see how the process of growing healthy food from healthy soil creates local employment and impacts on our locality positively. Sustainable agriculture is good for all and it benefits the environment immeasurably.
We see more bees, and flies, and insects on our farm and we feel there is a balance as we rarely see an out-of-control pest issue. We see more birds, and wildlife, we see the land thrive, just this morning I saw a giant hare saunter past one of our polytunnels.
Not only that, but organic food is so much better for us, of course it hasn’t been sprayed and so is free of harmful chemicals, but it is also just better nutritionally.
A comprehensive study carried out by David Thomas has demonstrated a remarkable decrease in mineral content in fresh produce over 50 years, comparing food grown in 1941 to food grown in 1991. To the extent that today you would need to eat 6 apples to get the same nutritional value you got in 1941 from eating 5 apples. In some cases, mineral levels have dropped by as much as 70%.
The use of highly soluble fertilisers, pesticides and herbicides and the intensive production of food has led to land that is lifeless and food that is less healthy and less nutritionally dense, this reflects the remarkable connection between our food and the health of our soil.
There is no way we could know this, as a population we are in danger of losing our connection with the land and our food. This is not our fault, the food system that is championed by supermarkets and giant food producers has made it this way.
Imagine though if we could see the impact of our positive choices, if we could somehow rekindle that connection with our food? Over the past year it seems we have been remaking that connection.
We are reconnecting with our food by cooking and touching and smelling and seeing how our food is grown. We are redeveloping that connection with nature, and this is something we can pass onto our children, we can show them that there is a great, fun and fantastically positive way to live and eat.
Although from what I have seen recently it is the children who are teaching us!
Kenneth