Four Winds Farm had our NOFA-NY Certified Organic, LLC inspection today and it reminded me about why this organic thing is such a big deal.
The Armours have been farming organically since the beginning, before it was cool, with other farmers teasing them about their efforts, and an uphill journey to educate customers about why the method of food production matters.
Because of their diligence and persistence, I now grow food for you all on land that has been cared for and respected for almost three decades. The soil here is awe-inspiring and we can eat right out of the field without fear of sickness or damage to our precious bodies. With a lot of pressure weighing on those of us in agriculture to deal with and address climate chaos, Four Winds is as close to a closed-loop system I’ve ever seen, with a laughable carbon footprint, even stood up beside comparable-sized farms.
Not everyone that grows responsibly is certified, but that certification means we are held accountable to practice what we preach. Paired with the small-scale and no-till method, Four Winds’ certification means you can have continued confidence in the safety, nutrition, and sustainability of your weekly share.
Having farmed on small-scale, certified organic farms since my apprenticing, I have always experienced the added efforts of farmers to give back to the land we receive so much from–it’s hard work and there’s always more to learn.
And, of course, we can all taste the difference–yuummmmm!
This week we’ll continue with the lovely:
eggplant and okra in limited quantities
You can choose from some staples:
cooking greens like kale, chard, and collards
small celeriac–roast it up or grate it over salad!
bigger kohlrabi–sweet for roasting!
With hot temps and gaps in rain, this is an in between week for salad greens (arugula, lettuce, spinach, rocket, spicy mix) but I’ll sure give ya all I got!
In the shadow of heroes,