I cut the spring garden peas. They regrew and flowered. I don’t recall the flowers being this pretty in the spring.
“Do you ever see piles of junk around a winery?” Jude Becker asked.
We stood in the loft of his remodeled barn, surrounded by his Dad’s beautiful wood projects, including a depiction of the twelve apostles, commissioned by a church but never paid for. We leaned against the bar.
I thought about what Jude said, and I realize he’s right. Pork should have more prestige than wine. Somehow we’ve commoditized this animal, and took away anything special, anything which could enrich our life rather than just sustain it. And in so doing, we’ve commoditized the farmer.
Jude strives to differentiate his pork from commodity pork. Why shouldn’t his pork be different from mine also? We could celebrate the terroir of pork. We could celebrate the seasons. We could celebrate the in-season feeds.
I know all of this sounds artisanal, and it is. I’m going further down the artisanal road, and probably won’t be able to ever return to commodity food production. So be it, I’m not a commodity, why should my food be?
I’m 41 years old and I’m pruning, for the first time in my life. I freely admit that I’m not sure what I’m doing; but I’m glad to be doing it.
I may be pruning too much or incorrectly; but so little fruit was produced, I no longer feel much pressure.
I like that success will be measured by the fruit that is produced.
You are currently browsing the archives for the Curious garden category.