It's been way too long since I have posted. One day it's Spring and the next, Winter. I want to get re-acquainted with posting and may go out a bit on a tangent writing tbis time. I hope the following makes some sense, some internal logic with within what I write. Call it theorectical, expository writing.
Man on man, we are only into the first few days of December and I cannot wait to sprout the heirloom tomato seeds. There are some really cool looking tomatoes we want to grow this coming season. This past season was a major dissappointment with a 99.9% loss of all our tomatoes. By the way, if you happen to grow any Brandywines, I cannot recommend highly enough giving them an extra week to develop, from when you think they are ripe. When we first grew them, the Brandywine seemed not overly impressive. It was good but not as good as our Black From Tulas. Then I let some ripen for a further week on the vine to see what might happen. After about that extra week, the Brandywine was superb. It was quite a change. I intend to offer many heirlooms at such stage of development, i.e., very ripe. Why? Because the tomatoes are that much better when really ripe. It is why one buys an heirloom tomato, organic no less. A well composted soil, grown in a hoophouse for extra loving comfort, fertilized with compost teas and ripend to perfection. Ya Boy. You should eat them this way. In fact, I really hope some who read this will take head and buy the very ripe heirlooms just because it is how it should be. It is how and why there is an organic farm. If you do not buy them, they cannot be grown and that would be a terrible thing. Your decisions, in a very real way, seal the fate of such foods. If no one wants to eat the epitome of a perfect tomato, such a method of growing, and eating, will become extinct. I sincerely hope this does not happen.
What is the impetus for farming organic? Why did I make the choice to grow in such a manner? What does it mean, besides the certification and name? Is there some essence behind an organic farm aside from the physical aspects? And, for what reasons would someone buy from an organic source as oppsoed to the ubiquitious factory farnmed meats and vegetables? What is the dynamics behind such a radical(?) move, especially in a society bent on standardization and homegenization?
Fisrt off, to strive to produce the best meats available, as well as heirloom vegetables, just about requires organic production methods. When you buy say, a pork chop from the farm, you are buying a great deal of time; in terms of hours of growth, labor, aging etc. How is this so?
To start off with, we raise Large Black pigs, a pig rarer than the Great Panda. Their meat quality is on par with the top meat pigs, i.e., Berkshire, Red Wattle or Ossawba. The Large Black is a pig which grows slower than standard meat pigs. Raise an animal too fast, if its genetics will allow such growth, and quality degrades, not allowing enough time for the pasture to vitalize the meat and the normal maturing process to enhance the flavor.
Next comes the slaughtering. Our pigs are often slaughtered on-farm by us. We follow a strict system designed to promote quality, especially relative to cleanliness. We do not rush the pig out of existece but rather end its life in a tottaly relaxed and peacefuil manner. Slaughter houses have no time for time. But we do. The processing goes the same way. We hand trim all meat with small scale commercial equipment. We see evrything there is to see and trim accordingly. This is especially important when making sausage or other salumni products.
Finally againg. Our cured meats gain flavor from doing nothing but lying around getting old. The flavors which develop cannot be matched via factory modified, time starved, systems based on various chemical agents and flavorings. The taste difference is immediate and quite thorough.
Time, pure and simple, and its extended use, is, perhaps, unique to the organic farm. Today it may seem one is a luddite, if one does not eschew the time intensive nature of such activities.
Added to the use of time but, not far removed, there is labor. Organics is a hog when it comes to labor. Yes, we use machines when we can to help in many tasks. But, hand labor, used for weeding, planting, trimming etc, etc, is in full use on the farm. Machines are at present, dead, un-conscious essambleges of matter. They cannot impart discernemnt, or any type of energetic consciousness upon the farm. And, if there is one other thing which marks an orgainc as opposed to a coventional/factory farm, it is consciousness/spirit. Handling a seedling, wishing it well, carressing it while planting it out in the field, is a humanist activity. A human consciousness spends time with the farm, and imparts its onw life energy onto the farm via his/her consciousness. The farm absorbs it member's consciousness into the fabric of its goods. It may appear somewhat odd to say the physical task of labor is also filled with a conscious energy. Yet, where else would the consciousness come from? Tha necessary task needing to be completed via work on the farm ensures the conscious energy of a person gets transferred to the farm. I am sure the process is deeper and more complicaated than that. But, perhaps that is the gist of the matter. Matter accommpanies thought. Though, when focused as in prayer/meditation, creates in a way a material thing, the object, i.e., the outcome of thought. By the way, this stuff here is being explored in the world of subatomic particles via the Large Hadron Collider. The collider is trying to, in part, find the so called God particle whereby the particles of matter can no lonegr be broken down further and, as such represent at such a point a type of energy pattern, a prerequiste to matter, without any form. So, such talk is not just hypothetical but, reality based and scientifically discoverable; one way or another.
Anyway, what I have been trying to develop, is namely, why one should want to grow/buy organic. The conscious decision to eat any quality food results in, perhaps its own energy exerting a force upon the world. The seemingly innoculous choice to eat organic creates an energy which opposes the overwhelming physical pressence of typical factory farming and the energy it has and creates. This world can be sculpted into which ever way we please. Our thoughts, choices, actions, whatever kind of world they are focused on, create just that reality. It is why the act of choosing to eat well, to eat organically, is more than just a choice of physically eating. It is a choice of creating in a certain way. A way which believes we need to eat heirloom tomatoes just because they are so good and because the world is a better place because of the heirloom tomato. It ultimately is to choose what we are to become.
Thanks for the read.