The World Newspaper had a great write-up recently on the local farmers, people who have decided to go back to farming or started farming and producing food for locals. We have already known Abby's greens and the chickens from Joe Pestana. I'm sure there are more people out here that we can connect with for mutual benefit.
Ever since I've been cooking with Martha's fresh eggs, we have been having these small rendez-vous, my hubby and me, experiencing farm tastes and farm flavors without the bother of farming. Some bother is good, though, to help us appreciate the work and the sweat and the caring that goes into food production.
Next time my grandchild and friend visit us, they will exoerience a farm-food connection they'll never forget. We'll pick vegetables and herbs, visit the chickens for eggs, and help with the preparation of food before sitting down to enjoy the labor.
They'll be tired, and hungry. And they will know what real, unpackaged food tastes like. Who needs to go to Provence for French food when we can gather the lavender on our hill and mint from our patch, mix it with our blueberries, add a touch of cream and voila, bon Dieu, c'est la belle vite sur la mer. Or, as hubby says, life is good by the sea!
I might start a new career, farm-kitchen -summer -camp- for all grandchildren who come up from congested cities with smells of malls and sounds of crowded freeways, and plastic toys in their pockets.
They'll go home smelling of heathers and lavender, stained with red, black and pink berries. They will be awakened by the thundering Pacific hitting the rocks and teasing the shore lines. The surf will spritz the grasses and chase the gulls. Ducks,blue herons and ospreys will compete with the sun for worshipped attention.
And they'll have shells and agates and multicolored pebbles and sticks and sea stars in their pockets. At wash time, their mothers too, will get a glimpse and a sniff of the Oregon vacation the girls experienced