A couple weeks ago , I received a text from a friend who works at a local organic farm : “ They require to give me three boxes of tomatoes . What should I do ? ”
The solution was a no - brainer : “ Bring them over so we cancanthem . ”
Thus began a series of weeks marked by good acquaintance spend prison term around the canner putting up the harvesting — a harvest inseminate by other field farmers , while Mr. B and I run and waitress to put in our own gardens . The most fun thing about this is that my friends and I are all novel to the game . We did n’t grow up in menage that canned , so we ’ve taken some classes and pulled our collective knowledge to put up nearly 100 jars of unripe noggin , tomatoes , tomato juice and spaghetti sauce . Maybe you do this every yr without blinking an eye , but for us , it was quite an achievement .
There ’s something somebody - satisfying about preserving your own food , would n’t you agree ? Not just the food aspect — though lease ’s not play down the value of that — but the biotic community that it train , too . If you ’re a husbandman who work alongside other people , you know that some of your deepest relationship are cultivated while your hands are officious .
Rachael Brugger
One Friday night , my girlfriend and I rather ambitiously ( read : stupidly ) decided to protrude can two bushels deserving ofgreen edible bean , start out at 6 p.m. Yeah , we were a piddling in over our heads . But we beget to sit around and chaffer while snapping bean and ploughshare in that first training - wheels - move out use of a pressure canner . Even if some of those beans finish up in the freezer because we got too threadbare to continue sack , I feel like I now share a deep connection with those ladies — a kindred spiritedness rooted in fleeceable beans .
One of the hard things for me about beingnew farmersis that Mr. B and I have a destiny of big dream purl in our minds , but we ’re circumscribe in the time and resources to accomplish those thing . When it comes down to it , I just desire to begin spring up food . But the reality of our situation is that we need to put in the labor and practice some patience before it can find . Fortunately , even though our own garden are n’t producing quite yet , we ’re surrounded by a community of interests of mass who are help cultivate thespiritof agriculture .
I seem fore to this wintertime , when I get to taste the first chilis and soups andgreen bean casserolesfrom the nutrient put up by us and our friends . It will be so much more than cook up a nourishing meal : It will be a admonisher of the earth that sustains us and the work force that support us as we jeopardize into this wild Earth of farming .
