The recent rains and storms that arrived with the new year show a new and more challenging crop season coming our way. Conditions are not expected to improve any time soon, so it is our duty as members of this class to brainstorm and discover new ways to plant, harvest, and eat crops from the farm.Today in class we observed the significance of fermentation and its place in a sustainable world. We learned that fermentation is simply yet another way to use food to its maximum ability and thus to its maximum sustainability as well. By combining lactobacilli, salt, and liquid to hard vegetables and preserving them in jars, we are able to create a food product that not only holds greater economic value than its fresh vegetable form, but that also allows for the consuming of vegetables even when they are believed to be out of season. This is probably the most interesting aspect, as this ingenuity perfectly expresses the mindset we need to have beginning this winter season. Pickling crops and focusing on planting all of the possible plants that can grow successfully during the winter season should be our main objectives. It might take a greater effort to see similar yields we saw last season, but it is a challenge that we should all be prepared to handle.
Noah
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