I have just finished reading The Dirty Life, On Farming, Food, and Love by Kristin Kimball. And today my blogger friend, Susan Nicholls, has posted a piece entitled “Canned” complete with appetizing photos of the canned goods, stored on shelves for savory eating on wintry days like these.
Kimball’s book describes how she trades a life in the publishing world of Manhattan for growing vegetables, raising pigs and cattle on the farm of a man she had interviewed just months earlier. The story is told with the backdrop of the old/new movement toward local food, community-supported agriculture, a network of consumers and farmers who share the benefits (and risks) of food production. Consumers pay at the beginning of the growing season for a share of the anticipated harvest and then receive honey, eggs, meat, and dairy products, fruits and vegetables, whatever is in season.
Susan’s blog post “Canned” is a reminiscence on the stored wealth of nourishment in the cellar of her childhood. In her post today she recalls her grand-parents’ farmland and the “garden” of one and one-half acres her own family cultivated when her children were little. She reminds us of so much we take for granted in our land of abundance. Read it above!
I was in the grocery store yesterday and browsing the local produce…much of it not so local, being shipped from Chile, Spain, Costa Rica, California, and Mexico, but fresh nonetheless. Fresh watermelon and cantaloupes year around!
It is January and there were fresh beans, peas, broccoli, cauliflower, lettuce, asparagus, squash, cucumbers, cabbages, snow peas, avocados, apples, pears, oranges, tomatoes. We take so very much for granted in this global economy. I am not talking smartphones, computers, and tablets, but simple luxuries, like fresh food.
My grandparents had a huge farm, and they had a garden that covered three acres. They taught me about gardening and harvesting.
When my own children were growing up, we had an acre and a half that was garden space.
I can’t say that we grew organic, because pesticides and herbicides were used. I can’t say it was better or worse for us, but it…
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10 thoughts on “Canned”
Do you have the book, or library, or ebook? Sounds like a good read.
“Everyone is gifted – but some people never open their package.” Author unknown
Carolyn, if you are referring to the Kristen Kimball’s book, I got it from the library. It’s an engrossing book, one you would enjoy. The University branch probably has a copy or you could request it from there.
Lovely way to connect with other authors. I haven’t done much reblogging. Happy to learn from you.
Happy to return your many “blog-how-to” favors, Shirley. This one seemed to fit today–who can resist a piece on stored goodness these cold January days.
Marian – Thank you for introducing me to both Kristin Kimball (and her book), and Susan Nicholls (her blog). I look forward to learning more about each of them.
As you have seen on my Facebook wall (and/or Pinterest board) we are high-nutrient-to-calorie ratio eaters. As such, we consume a lot of fresh produce — and do our best to support local providers.
I guess we are following each other around today. I just saw your posting on Shirley Showalter’s website, and now we are meeting again on mine. Ha!
You practice what you preach, I know. Just recently, I went to your HolEssence website and learned more about you and your family business.
Yes, I couldn’t agree more: fresh produce and local providers, a winning combination. Thank for the nod, Laurie.
So true – we do take all the fresh fruit and veg for granted.
If you are on Facebook, Fiona, I have a photo of a new source for fresh, even local and organic produce and meats here in Jacksonville, FL called FreshField Farms. Maybe we can visit there too! Thanks for the comment.
I enjoyed Kristin Kimball’s book–a Christmas gift. It reminded me of Wendell Berry’s writings on agriculture and sustainable living.
I like to be entertained and informed when I read a book. Kimball’s story does both. If we lived closer, we could be in the same book club, Verna. Again, thank you.