Hug A Farmer
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My greatest joy during these last few weeks of cooking for the team has been when I get to check in with Leanna, our gardener extraordinaire, and see what produce she’s got available for the week. I literally hugged her recently when she showed me all the swiss chard and sugar snaps she’d picked for our meals and, in that moment, the phrase “know your farmer, know your food” hit much closer to home. This bounty means so much and elicits spontaneous hugs because I know the face behind it.

It’s given me a taste of the importance of forming a working relationship between farmer and cook. It makes me identify a bit with our wonderful chefs who understand that we are a seasonal operation and are willing to adjust their menus to the products we have available.

And then there’s the energizing creative challenge of taking the vegetables and turning them in to side dishes each night. I am learning a ton, every single day. Last year I met a young woman who managed a bed and breakfast and its attached vegetable gardens. She said it was her goal in life to get people to like eating their vegetables. A fine goal, indeed!

So, hug a farmer today! Because they’ve worked hard for you, tending plants that will nourish and sustain you.

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About Brie Aronson

Brie Aronson came to Polyface from southern California. During college, she was diagnosed with food allergies and had to begin asking about the source of every single thing she put in her mouth. This led to an interest in all things food and she sought out a way to learn how it can be produced ethically and sustainably. Her desire is to help people shift their focus from counting calories, being intimidated by their kitchens, and being disconnected from the land to one that experiences the life-giving enjoyment of food. Having completed the internship in summer 2010, she now assists with the buying clubs and sales building, leads school tours of the farm, and will be the summer 2012 farm cook.
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5 Responses to Hug A Farmer

  1. Tasha says:

    Amen! We started gardening about 6 years ago for fun…as a hobby. We have grown to LOVE it and enjoy blessings from it. It is a way of life now!
    We don’t have a farm by any means, but we work hard in our own backyard with seven raised beds. I plan to hug my honey for all his hard work.

  2. Here’s a hug from me!! Harvested some fresh lettuce, cilantro, and dill last night (from a friend’s garden she just recently started) and can’t wait to take a bite from such great tasting food full of life. Recently I’ve been making zucchini spaghetti with a special type of “potato” peeler I got from Williams and Sonoma (similar to the one in the image) http://petrockstudios.com/wp-content/uploads/2011/07/zyliss-julienne-peeler-500×286.jpg It’s very quick and easy, with some garlic and fresh tomatoes, trow in a meatball and the kids will ask for seconds! Be well, Mo

  3. I belong to a CSA and have (mostly) loved the challenge of cooking what I get in a share. It has really expanded my cooking.

    And Swiss chard is wonderful. Five years ago I got married and moved from the city to suburbia and I started a garden. Now, I spend every minute I can out there.

  4. Leilani says:

    Today I am hugging my husband, because of him I may still have a garden. We are in north florida were all the flooding from TS Debbie. This first picture if yesterday with our garden under a foot of water.

    My husband dug trenches to the ditch and routed most of the water off.

    Here is this morning no more standing water.

    And this is our road

    We are very blessed our land is high compared to most of our neighbors (many have water running through their homes) and we and our animals are ok. we had to do lots of moving rabbits and chickens to higher ground but no losses .