The Zen of Farming

farm sign

 

Why do we farm? While our main motivation is to grow our own food, know where our vegetables come from, have control over how organic and natural the process is, and to share that with you, our diners, we also find ourselves drawn in to the “zen of farming,” the experience and connection with the land which leads us to a greater re-connection with ourselves.

Executive Chef John Toulze alone in his garden "behind the fig"

Executive Chef John Toulze
alone in his garden “behind the fig”

Perhaps we knew it and perhaps we didn’t really know the extent of it, but the farm(ing) draws us in and invites reflection on things we didn’t anticipate, well beyond the importance of caring for the land and cultivating good food.

We certainly don’t purport to anything approaching preaching on this subject, but we just know the benefits we reap from our labors. And we appreciate our neighbors in the area who subscribe to this as well. We “got it” immediately when we read a recent post at Edible Marin & Wine Country’s about Green Gulch Farm in Marin: “The farming at Green Gulch is about taking care of the land completely, whole-heartedly, with attention to detail…we practice the full experience of interconnectedness.”

Another neighbor we salute is Slide Ranch, a non-profit teaching farm in the Marin Headlands, “which has been providing Bay Area children and their families hands-on opportunities to learn about where our food comes from, as well as environmental stewardship, since this historic 34-acre dairy property was first protected in 1970.

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As we stop and reflect on what needs to be done at the farm to transition from one season to the next, to look ahead and prepare for what we will do next, it seemed like the “right moment” to ponder why we are farming at all.

Why do you farm?

What do you “get” from your garden, besides delicious vegetables and fruits?

Farm Highlights

humbled indeed when we discovered one of the birds was feasting on our figs! who can blame them though?

humbled indeed when we discovered
one of the birds was feasting on our figs!
who can blame them though?

As we’ve talked about here, farming keeps us humble and on our toes—there are things we plan for and can expect and often things we can’t. We are always adapting and learning.  The farm reminds us that it is an alive and constantly growing place.

Sometimes it is the surprises we find that are even better than what we expect to see.

The farm is in flux right now as we transition from summer to fall and look ahead to winter.
What surprises do you find in your garden?

The French Manicure

You probably know that I am determined to try anything FIG at least once! So when I spied Mahia, a new distilled spirit made from figs, I had to give it a taste.The team took it seriously and between Jason, Brian and Chef Jeremy they created a new take on an old classic – the Rusty Nail becomes a French Manicure at the girl & the fig. The cocktail is made up of Mahia, Drambuie, Muddled fresh figs, cream over ice. We are featuring this on our Dessert Menu! Let me know how you like it.