Text 18188, 157 rader
Skriven 2008-12-21 07:18:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Natural Farms
=====================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,

 DD> Cockleburr has been a going concern since the early to mid 1970s. I
 DD> have written of them here previously. Started as an experiment to see
 DD> if "modern" mega-farm techniques were any better (for the farmer and

 RH> Do they give tours? Sounds like an interesting operation to visit.

Not as far as I know. Although if one was to come across the owner at the
coffee shop and express an interest ....

 DD> his bottom line) than the old school way of doing things. The farmer
 DD> split a 720 acre farm into two 360 acres smaller units and farmed one
 DD> with mega-equipment, single cropping, "modern" techniques. The other
 DD> (home) unit he went back to using smaller equipment, rotating crops,
 DD> minimal fertiliser ... and that mostly manure and limestone, raising
 DD> farm animals - including hogs, cattle (but, no dairy operation), a few
 DD> sheep and goats, chickens, domestic geese and ducks, and guinea fowl.

 RH> Quite an assortment of critters there. Old MacDonald would be in his
 RH> element there.

 DD> At the end of 5 years they did the numbers and found that while the
 DD> absolute bushel-per-acre yields on the "traditional" unit were lower,
 DD> the bottom lines were nearly identical. And the traditional farming
 DD> technique gave better product, was kinder to the land, etc, etc, etc.

 RH> Of course but as the nation grew, the mega farmers took over.  Now they
 RH> produce enough wheat and such like that some can be exported. But, it's
 RH> not the same quality as the traditional farm raised so--good riddance.
 RH> (G)

Of course the mega-farms produce a surplus ... which drives prices down.  Bv(=

 DD> His entire operation is (and has been for some time) done with
 DD> traditional methods and non-mega equipment.

 RH> Plowing by horse or oxen?

Traditional to the early mechanised era. I don't think they even own any oxen
and no horses other than saddle stock ridden for pleasure.

 DD> I do know that their beef and pork and chookens, ducks, guinea fowl
 DD> are sold locally as hormone-free, naturally raised, free-range ... at
 DD> premium prices. And that they never have surplus animals that they are
 DD> forced to sell at a discount.

 RH> No surprise there; a lot of people are going back to good food, grown
 RH> in ways that will not harm either the environment or their health.  I'd
 RH> probably check them out if I lived anywhere near the area.

 DD> Which is a nice extra benefit to their bottom line ... over the break
 DD> even with mega-farmig techniques on the cash-grain side of the house.
 DD> It also make the traditional farm more monetarily more attractive than
 DD> the mega-farm operation.

 RH> It's definately a better way of living.

 DD> To quote one of the memorable things that Lloyd said about his
 DD> satisfaction with the outcome of the experiment (the one that has
 DD> stuck in my mind, anyway) "No farmer goes into farming for an easy
 DD> life. But, it's nice to know that my work is making my family more
 DD> comfortable in their life and not paying interest on huge machines and
 DD> huge fertiliser/herbicide bills to make some banker's bottom line
 DD> bigger."

 RH> Sounds like a right smart fellow.

He's no dummy. And he's helped his oldest boy buy an adjoining acreage which
they are/have getting converted to natural, non-mega practices. Which takes
about three years or maybe a bit more.

Last recipe had wine in it (sorry - I usually screen those out for you, knowing
your prejudices) this one doesn't.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dutch-German Potato Salad
 Categories: Potatoes, Salads, Dressings
      Yield: 7 servings
 
  2 1/2 lb Fingerling potatoes;
           +=OR=+
  2 1/2 lb Medium Yellow Finn potatoes
    1/3 c  White wine vinegar or
           - champagne vinegar
  1 1/4 ts Salt; more to taste
    1/2 c  Mayonnaise
    1/2 ts Lemon juice; to taste
      1 ts Dusseldorf or Dijon mustard
    1/2 c  Extra virgin olive oil
           Fresh ground pepper
    1/4 c  Minced red or white onion
      3    Hard-cooked eggs; shelled,
           - coarse chopped
    1/2    English cucumber (opt)
 
  This recipe was the favorite in former Chronicle staff
  writer Karola Saekel's family, which lived on the German-
  Dutch border. The Coenen women liked to use "maeuschen"
  (little mice) potatoes, which resemble fingerling potatoes.
  Yellow Finn potatoes are a good substitute.
  
  Boil the potatoes in their skins in salted water to cover
  until just done but not mushy. A skewer or small knife
  inserted should still meet some resistance.
  
  Drain the potatoes and return them to the pot; briefly
  place over low heat until the potatoes are dry, shaking
  the pan often. Transfer the potatoes to a cutting board
  to cool. When cool enough to handle, peel and slice with
  a sharp knife into 1/8-inch slices.
  
  Combine the vinegar and 3/4 teaspoon of the salt; heat to
  lukewarm (this can be done in the microwave). Loosely place
  the potato slices in a large bowl. Add the warm vinegar in
  three additions, gently tossing the potatoes after each
  addition. Loosely cover the bowl and set aside.
  
  Combine the mayonnaise, the remaining 1/2 teaspoon salt,
  the lemon juice and mustard in a small bowl. Mix well. Add
  the oil in a very thin stream, whisking it in with a small
  wire whisk or fork. Stop the stream of oil every so often
  to ensure it is well incorporated. Add a few grinds from
  the pepper mill. Refrigerate until 30 minutes to 1 hour
  before serving. Taste for salt and pepper and add more
  if needed.
  
  When the potatoes are completely cooled, finish the recipe
  (or refrigerate if made ahead). Add the mayonnaise mixture,
  onion and eggs to the potatoes and fold in with a rubber
  spatula, trying to break up potatoes as little as possible.
  
  Peel the optional cucumber and slice thinly (a mandoline
  works well); salt the slices and place in a colander. Let
  macerate for 20 minutes, then squeeze as much liquid as you
  can from the cucumbers. Fold gently into the salad; taste
  again for salt.
  
  If serving at an outdoor event, keep salad cool by placing
  the salad bowl in a larger bowl of ice water.
  
  Serves 6 to 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 02 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "...look them straight into the eye, and offer them a bribe."
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