Tag Archives: health

Joyful Pruning!

“Nature is not a place to visit, it is home.” — Gary Snyder

To plant a tree is to be connected to a place with depth and longevity. When we were finally settled somewhere, “owners” of a place, it was a thrill to plant trees and bushes and other long lived perennials – anything beyond annual crops. We started with asparagus, rhubarb, berry bushes and trees. Fruit trees especially, plus a few for pollinators and medicine: peaches, pears, mulberries, linden, and unusual permaculture choices like persimmons and pawpaws.

This signified a level of stability and rootedness that I had been working towards for years. During all of that preparation I had studied how to plant and care for trees and other perennials. Now that it was time, though, having to do all of that and do it well was intimidating. I needed to sift through all the information I had garnered to figure out how best to keep them healthy and get a yield (permaculture principle 3).

Getting and preserving a yield

There are many pruning books, videos, and methods. Having read “The One-Straw Revolution” by Masanobu Fukuoka I knew that one could choose to be very hands off. Then again, permaculture orchardist Stefan Sobkowiak has an amazing organic orchard that he prunes and shapes intensively. There are also many variations in between. What should I do?

Feeling unsure of myself, and fearing hurting the trees, I started with minimal pruning. I saw the problems with that quickly with our peaches. We’d been warned that peaches could be difficult to grow in New England, especially organically. While I can confirm that it’s not easy to grow a perfect looking peach, our experience is that they grow fast, flower like crazy and make tons of delicious fruit! We still get hit by polar vortexes or super late frosts and lose a year like everyone else, but usually they thrive.

See the two big cuts we had to make after this overgrown peach broke?

The first peach we planted and barely managed ended up leaning sunwards, overloaded with fruit on long, high branches. Unsurprisingly, a main branch cracked and broke after just a few years. Luckily, it was above the graft so it has come back, but we lost a couple of harvests and I doubt it will live as long as it could have. So, I started pruning harder.

I also began to feel more confident in what I was doing and not second guess every single cut I made. I was able to visualize how the tree would respond to my cuts and what it would look like later on. The constant worry that I was doing it wrong faded. I could even enjoy spending time with the trees in the late winter cold, looking forward to their spring growth and summer fruit.

Pruning the Red Haven Peach in Winter

The Red Haven in Summer

 

 

 

 

 

 

I found a new level of satisfaction in the process when I read “Sprout Lands: Tending the Endless Gift of Trees” by William Bryant Logan a few years ago. In it, the author describes how most people lived in close, reciprocal relationship to the forests around them. They depended on and used their products for survival, intensively managing them with coppice and pollard techniques. Not only did these pruning techniques not

Pollarded Maple

kill the trees, but they made for longer lived individual trees, and healthier, more diverse woodlands. In Sproutlands he visits England, Spain, Japan, California and other places, finding the same story everywhere.

 

 

“I think having land and not ruining it is the most beautiful art that anybody could ever want.” -Andy Warhol

This is a narrative we recognize in permaculture. Rather than seeing humans and nature as two clashing entities, we recognize that humans are a part of the biosphere that evolved to have good, useful relationships with our fellow beings. That is how every species survives and thrives. So, I shouldn’t be surprised to once again have that reality shown to me, but given our species recent tendency to destroy things we depend on I find it hard sometimes to discern appropriate from destructive behavior.

When I first found permaculture this is part of what spoke to me. I was coming from both a farming and an activist perspective. As a farmer I appreciated permaculture’s practical improvements towards a sustainable, healthy food growing system. As an environmental and peace activist it was refreshing to find a way of looking at the world that did not assume that humans could only be problematic.

“The one who plants trees knowing that he or she will never sit in their shade, has at least started to understand the meaning of life.” – Rabindranath Tagore

This story of connection continues to this day. A 2022 study found that “the world’s healthiest, most biodiverse, and most resilient forests are located on protected Indigenous lands.” Even the World Bank with it’s poor track record of protecting land or people, recognizes that “Indigenous communities safeguard 80% of the world’s remaining biodiversity and forests on their land are better maintained, with a higher preserved biodiversity than those on non-Indigenous lands.”

Now that I have gained skills and practice, and a larger understanding of what is possible, interacting and working with the plants brings me great joy. So does the abundant harvest that the trees and our work with them bestow upon us. It is my wish that all people have access to this level of interdependent security and resilience.

Unpruned Grapevines

Pruned Grapevines

Grapes to Harvest

Leave a Comment

Filed under Gardens, Interdependence, Permaculture principles, trees, Uncategorized, Weather

My Favorite Part of Winter

The more I have adopted an agricultural lifestyle the more I have learned to embrace winter. While I am still not happy with the cold or the lack of lush, green surroundings, the break from the hard outdoor work is appreciated. I am tired by the end of the growing season. Plus, there is other work in the world that is important to me and the winter gives me time to focus on that.

Yogurt With Our Peaches

But, if I had to narrow it down to my top favorite aspect of winter I think it would be this: yogurt.

When you produce your own food, you learn the nuances and variations that are lost in a standardized, commodified industrial system. From year to year and season to season differences in the weather and other conditions impact taste, texture, and production. This is particularly true for milk. To some extent what we feed our goats actually changes the taste of the milk, but, more obviously, the seasons greatly change the texture. In the summer when the sun is high and the fresh green plants are abundant our goats give us much more milk. It is delicious but not very thick. The amount of milk they produce in the winter is much less, but the fat percentage is significantly higher thus it is sweeter and more nutrient rich.  It also makes extremely thick and creamy yogurt. The winter goat yogurt that I make might be my favorite food in the world.

Yogurt with Strawberries

Years ago, actually decades by now, I was a vegetarian and then vegan for environmental and ethical reasons. I did OK for a few years as a vegetarian but when I cut out eggs and dairy some serious problems developed. I love beans so was getting plenty of protein but I could not get enough fat or B12 to stay healthy. After about six months, I stopped being able to eat at all. Everything I tried made me incredibly nauseous. Then, my roommate ordered a pizza. It wasn’t particularly good pizza, but the smell was heaven and for about a week it was almost all I could eat.

I did not take the hint from my body, however, and went back to being vegan. I again lasted about six months before things started to unravel again. At that point I had to admit that this was not working for me, and move through my disappointment and a small existential crisis to re-embrace animal products. I could have chosen to take pills, but I decided that supporting the pharmaceutical industry was worse than supporting my local farmers. After about a week of putting butter and cheese back on my plate I felt so much better I knew I would never give them up again. Given that my ancestry is from the dairy producing area of Ireland and various goat-keeping places in the Mediterranean I guess it makes sense that this works for my body.

Goat Kid Nursing

And, yogurt cultured from raw milk created in my backyard from the animals I know and love really does sound like a perfect food. Topped with fruit I canned from the previous summer and either honey or maple syrup from the neighborhood… what food could be better for me or the planet?

Nourishing, delicious food is something I am grateful for every day, especially when I remember that there are people in the world who don’t have anything to eat at all.

I eat my yogurt year round, but it is at its best December through March and that is a bright spot in an otherwise dark time of year, one that I will miss as we head into Spring.

Our Goats in Winter: Georgia, Lily & Honey

2 Comments

Filed under Food Preservation, Goats, Uncategorized

Recipes for Diversity

A few years ago I attended a panel about local food where a speaker asked the audience: “who here is trying to eat more vegetables?” I was one of the few people who did not raise their hand. I love vegetables, I’m great at growing them, and I eat lots of them. In fact, I just planted a garden full of them!

A Diverse Harvest

That said, I’m always happy to expand what I grow to add more variety, for my health as an eater and my resilience as a gardener. Permaculture principle #10 tells us to Use and Value Diversity and this is one place I can implement it.

In terms of health, there is always controversy over what an ideal diet is, but I am convinced that eating a wide range of foods is wise.

That has proven true for me. In my 20s I tried several restricted diets, for ethics and because of health problems. I eliminated processed white sugar with positive results, but all the other experiments failed: vegetarian, vegan, low-fat, candida, suspected food allergy elimination diets… In those cases, my health declined and I felt immediately better when I expanded my options again.

As humans evolved, we know that foraging hunter-gatherers (which we were for more than 90% of our existence as a species) ate a much wider range of foods than we have since we started settling and farming.  Then, over the last hundred years or so, the array of farmed foods has been shrinking dramatically.  There are even campaigns and programs now working to call attention to this issue. 

Sadly, no peaches this year

As a grower, I see how diversity is necessary for resilience. Most crops have good years and bad years. This winter’s temperature fluctuations killed all the peach blossoms in New England, however our berry crop looks great. In a hot, dry summer the tomatoes and eggplant often produce heavily, while the broccoli is not so big and healthy. When it’s cooler and wet the brassicas thrive while the tomato plants die of blight. Some years the squash borers kill most of our squash plants, while other years they barely make a dent. Every year is different (and the shifts are likely to become more extreme) and having lots going on means no year is ever a total loss.

At the same time – I do not want to grow food that I don’t want to eat. I see too many folks grow what is easy for them but then not want to eat it. That’s a good way to get turned off of gardening.

I’ve found the key is in getting good recipes or cooking directions. That can turn a food I didn’t think I liked into a favorite. Brussels sprouts are a great example. It wasn’t until someone roasted them in olive oil sprinkled in salt that I realized I don’t just not hate them but I absolutely loved them! Learning how to make a good salad dressing saved lettuce for me (along with the fun, fancy lettuce varieties). Mashed potatoes bore me, but roasted with garlic and onions in olive oil I rarely tire of. I started growing lots of snap beans after learning to roast them with onions then topping them with shredded cheese at the end of baking. I still didn’t like freezing them for the winter until I found a great three bean salad recipe.

Weird but Gorgeous – Beets

My latest discovery involves beets. I am an excellent beet grower and I enjoy growing them. I love how long lasting they are, and know they are really nutritious. But I just couldn’t find many ways I liked eating them. A few in a larger root veggies roast, ok, a bit of pickled beets in a salad, yes, but not much more. So, 10# a year was all I managed to eat when I could easily grow 50#. Then last summer, my neighbor & friend, Anna, brought a beet & kale salad to a potluck. It might not sound that special – but it is! I ended up buying beets this winter after we ran out so I could keep making it!

You can never have enough kale recipes!

Do you have any recipes or cooking tips that have made you appreciate a food that was previously unloved or unknown by you?  Any that you are looking for help bringing into your kitchen?

Here’s the Beet Kale Salad Recipe:

Roasted Beet Kale Salad with Goat Cheese and Walnuts

Ingredients

6 medium sized beets, any variety

2–3 T olive oil

6 c kale, chopped

4 oz fresh soft goat cheese, crumbled

1/2 c toasted walnuts or pecans

Balsamic Vinaigrette:

1/2 c olive oil

1/4 c balsamic vinegar

2 tsp maple syrup

2 tsp dijon mustard

Salt to taste

-Preheat oven to 400F

-Remove the tops and the roots of the beets. Cut the beets into 1-2 inch chunks. Arrange onto sheet pan, toss with olive oil and season well with salt. Roast for 35-45 minutes, tossing halfway, until beets are fork tender.

-Meanwhile, make the vinaigrette by combing all ingredients in a mixing bowl or mason jar. Shake or whisk; set aside.

-Place kale in a large bowl and drizzle with a few T oil. Using your hands, massage kale for 30-45 seconds; set aside.

-To assemble, top kale with roasted beets, nuts, and goat cheese. Add vinaigrette as desired.

Beets Growing in the Garden

Leave a Comment

Filed under Gardens, Permaculture principles, Weather