Note: this piece first appeared in the July 2008 issue of Clark Wellness ForkBytes.
Have you ever wondered what it would be like to spend your summer on an organic farm in southern France? Moi aussi! Well, I’m pleased to introduce you to Sara Scott, who is doing just that this summer. Sara is a recent graduate of American University, where she wrote an undergraduate thesis on sustainable farming in the D.C. area. She’s shared some wonderful information with you below about her experience on the farm, as well as some gardening tips for growing your own food at home. Sara has also provided us with a traditional bread recipe produced regularly in her host family’s kitchen. Check out Sara’s blog at sarafarminginfrance.blogspot.com!
Living Off the Farm: Organic Farming in Southern France
by Sara Scott
Contact Sara with questions or comments at GoSoccer27@aol.com!
What is a 21-year-old Washingtonian doing in the fields of southern France? This American city slicker is passionate about discovering how organic farmers grow the bounty of the earth that we find in our grocery stores and how these advocates for sustainable agriculture practice good eating habits. Although I also get to improve my French language skills and explore the area as a tourist, my experience at the dinner table of my host family has been the most life-changing aspect of this experience.
I used to treasure exotic and international cuisine back in the United States, believing that indulging in new ingredients and dishes from around the world gave me a taste for foreign cultures, but I feel even more spoiled eating the fresh and plentiful food solely from this region of the Cévennes National Park. The meals always include something gathered from one of the many gardens on the farm. For example, we eat homemade preserves for breakfast, which are made from the raspberries and strawberries grown outside my bedroom window. For lunch and dinner, salad greens, raw vegetables (carrots, radishes, onions, cucumbers), and fresh herbs (parsley, mint, chives, etc.) from the farm are either placed on the table for everyone to take as they are, or they are incorporated in dishes. Lunch is typically the largest meal — it is always at least as large as dinner — so that we have more energy to carry us through our afternoon tasks. Leftovers are often saved and stored properly for the next meal.
The rest of the food on the table comes from local markets and, sometimes, the grocery store. The bread, meat, and cheese usually come from the markets and in wonderful, creative varieties. Even small cheese rounds are sometimes decorated with herbs and edible flowers on top! My host parents try to buy organic at the grocery store and the markets, but many products are still unavailable as organic. They buy as much as possible from local producers because they know the people who made or grew the product, they know how the product was made or grown, and there are probably less additives or chemicals in the product. Bread is served with every meal, in addition to cheese at the end.
Getting my protein depends a lot on what is freshest. We eat eggs often because there are hens on the farm. Lamb is also popular because many farmers have sheep in the region. We also eat roasted chicken, baked fish, canned duck, and ground beef. All of this meat comes from the region, typically prepared without any preservatives or additives because they are not needed if sold locally. Everything tastes incredibly pure and flavorful. Making a commitment to eating locally produced meat and seafood definitely doesn’t limit one’s choices; the varieties are endless.
The weather greatly affects what we eat and how the food tastes. The weather has been very rainy, so the plants are suffering from a lack of sunlight. We even had to spray them with natural nutrients to help them recover. The strawberries were just barely sweet, the radishes and onions had a softer bite, and many vegetables were smaller (potatoes, squash, lettuce, etc.). Mushrooms have flourished in the forests, though, so we sometimes take trips to gather them. We later cook them in stir-fries or in lasagna. Letting them dry outside on a sunny day would also give them a beautiful, smoky flavor.
I certainly feel healthier eating from the farm and the farmers’ market stands. The fridge and cupboards are fairly empty since we usually eat whatever is gathered or purchased that day or the day before. The freezer does get a lot of use, however, particularly for meat and fruit spreads. The family even has a separate appliance in their cellar that is entirely a freezer! Freezing seems to be the best method to keeping foods stay fresh longer while preserving their unique taste.
I strongly recommend shopping often, buying limiting quantities, and enjoying your cooking experience with what you buy — or grow! Here are some gardening tips to help you discover the advantages of eating from your backyard:
1) Buy plants that have already started growing, perhaps from a gardening center or nearby farm.
2) Ask the seller of the plant for care instructions and ways to cook with it.
3) Sprinkle natural minerals and dung in the soil before planting.
4) Weed often.
5) Think about building a greenhouse to help protect the plants against undesirable weather.
6) If you would like firmer and more aromatic herbs, grow them outside. Greenhouse or indoor herbs typically are more fragile and weaker.
To learn more about my adventures in France, please visit my blog by clicking below!
Visit Sara’s blog!
