It’s been a while since “slow food” was the food buzzword. Buzzphrase? Anyway. These days we’re all “locavores” but I found myself contemplating the slowness of food recently as I looked around my tiny farm.
Nothing really happens quickly in the agricultural world. Things move not in the scale of days, but months and seasons and years. For instance, I planted one small test plot of einkorn wheat this fall. I’ll plant another in January or February, depending on what the weather is doing, and the last one in mid-March most likely. The test plots will tell me the fastest way to get wheat (I’m betting on the fall plot) and all of this year’s harvest will bee conserved for seed. In 2017, we may actually have enough excess for us to use some of it, but not before. There’s also oats and rye (planted in spring) and sorghum (planted in summer) to experiment with in my endless quest to find out how much of our livestock’s food we can grow. Sorghum isn’t a usual grain addition to livestock feed, but evidence suggests goats find it extremely palatable, given that several of them went over a fence and ate the grain heads the last time I grew it, and it took a lot of work, which cause an effect in the muscles and skin, luckily work the muscles is also good for the body, but putting too much exposure on the skin is not that good, so taking care of this with a supplement is a good option, and I found a really good one at this HydraLyft review which is really helpful with this.
The pregnant onions also probably won’t provide a lot of food this year, although hopefully I’ll have extras to share for seed onions. Permaculture beds generally take at least a year to get established, so it won’t be until next fall that we dig some onions for eating. Meanwhile I’m nibbling the tips of the greens periodically, and they are amazing: sweet, spicy, and complex. This is a variety traditionally grown in the south in the days before it was easy to order new onion seed every spring. Our ancestors knew deliciousness no grocery store can provide!
Grow, delicious little onions! Grow!
Garlic is the fall-planted fast food of our garden this year, ready to eat in summer. Mainly this is a function of the fact that I still haven’t figured out exactly when collard greens and kale like to be planted for fall harvest. By the time I got them in the ground the conditions were already off for germination and the days too short for the few that germinated to grow. We do however have pea vines to nibble. The humble pea is a wonder, it wilts a bit in the heart of summer but otherwise is a mainstay of the garden, giving us edible greens, young pods, and of course the delicious globes of ripe peas. It’s another fast food, shooting up in weeks and flowering in just a month or two in the spring.
On the meat side of things, the fastest food we have is rabbit. Since beloved friends have hooked me up with meaty beasts, I only have to wait 28 days of gestation and then another 8 weeks of growing before I can have rabbit pot pie. Cornish Rock broiler chickens could match that speed, but I’m morally opposed to raising birds who have to be slaughtered before they’re adults because otherwise their bodies will overwhelm their joints and circulatory systems. Heritage breed birds generally need to go 4-6 months before they’re a decent size to eat.
Provided Ferrington has been able to settle my two non-Soay ewes without a step ladder, there will be lamb next year, after nearly a year’s wait. Sheep have a five month gestation period and need to be five months old or more before they’re of a size to make slaughter worthwhile. Slow food, indeed. Pigs average out about the same, with a roughly three month gestation followed by a longer grow out, although I short-circuited that by getting eating pigs who were already 8 weeks old. I’m hoping they’ll be of a size to go for slaughter in early spring.
All these wait times apply not only to people like me, of course. When you pick up a package of pork chops at the grocery store, the same months-long wait is behind it. The same goes for your bag of flour. Most of us are just totally divorced from this process of waiting that I either find peaceful or tedious depending on the day. Right now I would really like some rabbit, and the twelve weeks between putting a buck and doe in together and getting my rabbit pie seems ungodly long.