When we discuss our health and the health of the earth, we refer to the term "Shindo-fuji" (身土不二), which means that our body 身 and the soil 土are inseparable 不二.
In other words, consuming locally grown food products and drinking clean local water are vital to maintaining our well-being.
This term derives from Buddhist philosophy and describes the principal idea of interdependence and interconnectedness of all phenomena in the natural world. It teaches us to be mindful and respectful of all things we encounter.
I depend on nutrient-dense and flavor-packed locally grown vegetables.
Some of the farmers practice regenerative agriculture to preserve the health of the soil and environment, produce and deliver healthy vegetables to local consumers, and ensure the well-being of farm workers.
Long Season Farm in Kerhonkson is one of them.
I made a visit to the farm in June to find out how the delicious vegetables which I purchase are raised by Sam, the owner-farmer, and his employees. I harvested some of the shun (height of the season) vegetables and used them to prepare a Japanese vegetable lunch for the farmers.
Long Season Farm, Kerhonkson, NY, website states that "Our farm is driven by core values that center on care for the human and organic community that holds us. We farm on 10 acres of leased Unadilla Silt Loam at the Arrowhead Agricultural Center.
We employ human-scale techniques for harvesting and cultivation, and utilize a small tractor to enhance our efficiency. We are working towards creating a viable farm that feeds our community, pays farmers fair wages, and fosters soil and ecological health for future generations and the community.
We currently farm with soil building in mind. We use cover crops, compost, and straw mulch to build and cover the soil. We use tillage, silage tarps, and mulch to prepare the soil for plantings. Our farming methods are ever evolving, and we hope to work towards sustainability at every move."
For the lunch preparation, I was led to an outside space where a tap water sink and a weathered barbecue grill stood. Boiling water multiple times to cook vegetables was challenging under this situation.
Still, I managed to prepare snack peas soaked in flavored-dashi sauce, Kale and napa cabbage ohitashi, goma-ae salad, mixed grilled vegetables (cauliflower flower, zucchini, and fennel bulb) with shoyu, sake and maple syrup sauce, cucumber with red miso sauce, a bibb green salad with home-made maya lemon ponzu dressing, miso soup made with vegetable scraps, and onigiri rice balls.
