How to save the world

Last Friday, millions of people around the world marched as part of a “global climate strike.” The march was intended to draw world leaders’ attention to the climate crisis in advance of the U.N. General Assembly taking place this week in New York City. While the sight of millions of mostly young people taking to the streets to make their voices heard is heartening in theory, teenagers in expensive sneakers carrying smartphones and pithy signs aren’t going to change the perilous trajectory we’re on.

Despite the fact that we are by far the world’s largest consumer and by extension the world’s largest polluter per capita, the U.S. is the only country in the world still debating the very existence of climate change. While other countries have their heads down working to find solutions, we’re still arguing over whether this is actually happening, and if so whose fault it is. (Spoiler alert: ours.) This disparity will be on full public view this week at the U.N.; once again, we’ll look like idiots on the world stage, a role in which we’re becoming increasingly comfortable.

Here’s the painful truth: we can’t protest the idea of large corporations destroying the planet, because we are the reason those corporations exist. If we didn’t buy their products – if we didn’t upgrade our iPhones every year, if we didn’t rob each other at gunpoint for thousand-dollar puffer jackets, if we didn’t accept and then dispose of two million plastic bags per minute – these corporations wouldn’t be able to plunder the planet. We are the problem, and by that logic we also have to be the solution.

Mental health professionals have reported a sharp uptick in the number of people seeking treatment for depression related to the environmental catastrophe we’re facing. It’s a massive, complex problem, and it’s easy to feel hopeless when confronted with its scale. On a personal level, I’ve long since graduated from severe eco-anxiety and now find myself teetering on the cliff of abject climate despair. I don’t think we’re going to be able to fix this, but we can’t choose to do nothing and watch the world implode around us. With that in mind, here are five things we can implement immediately that might just make a difference.

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The FAQ Series: Tomatoes

People think of tomatoes as a summer crop – as in June and July summer. And perhaps you live in a Magical Land of Elves and Unicorns (hello, Florida and southern California!) where field-grown tomatoes are available virtually year-round. Here in western Colorado, however, field-grown tomatoes don’t come on strong until August and September – but of course all the food blogs and magazines are telling us that it’s now time for apple cider and winter squash and pumpkin spice everything. It’s a confusing period, this shoulder season.

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Seed packets offer plenty of information – and if it’s an heirloom, they’ll be sure to mention it.

There is no debate that tomatoes are the star of the garden. They’re by far the most popular crop for home gardeners as well as the biggest seller at farmers’ markets, and more tomatoes are grown each year than any other fruit in the world – including apples and bananas. There are more than twenty thousand known varieties of tomatoes, and new cultivars are developed every year.

Like the word organic, the word heirloom gets thrown around a lot in reference to tomatoes. But what is an heirloom tomato, exactly? And why do they cost five dollars a pound?

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Spring fever book club

It’s been gray, snowy and cold here at Quiet Farm this weekend, and I think I can confidently speak for most of the United States when I say we are ready for spring. Between polar vortexes and bomb cyclones and Snowmageddons and white-knuckle drives over mountain passes and goodness knows what other chilliness, this winter has been…lengthy. Despite our grumbling, though, we are of course entirely dependent on that winter moisture for our spring and summer irrigation, so we are truly grateful. And all that snow and mud means no outdoor projects, so we have more time to read, too!

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Cooking with dried beans

My love for beans knows no bounds. They’re cheap, filling, easily available, simple to cook, packed with nutrition and utterly delicious. Seriously, what more could you want? There’s a good reason rice and beans are the staple food for well more than half the world’s population.

I’m on a personal mission to encourage people to cook dried beans, rather than canned. Look, I’m a big fan of having a well-stocked pantry, and if storing a couple of cans of black beans or chickpeas in yours means you’re more likely to whip up a quick soup or homemade hummus, then I’m all for it. But for sheer value and flavor, you can’t beat dried beans. They’re way cheaper, they’re not difficult to cook and they really don’t take more time – you just need to plan in advance. There are a lot of fairly strong opinions on how to cook dried beans, so if you already have a way that works well for your household, keep it. I’m here to tell you how I do it and why, but ultimately it doesn’t matter to me how you prepare your dried beans, just that you do.

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Apparently we have quite a few different dried beans in our pantry.

Spoiler alert (and controversial bean-cooking tip alert, too): I cook all of my beans the exact same way, in a slow cooker (also commonly known as a Crock-Pot). And I no longer soak the beans in advance. Plus, I salt them at the beginning. That’s right, friends: I don’t soak my beans. And I salt before they’ve started cooking. I have spent years and years cooking dried beans, and I’ve tried every method: simmering on the stove, pressure cooker and on and on, and I’m personally convinced that the slow cooker, with its incredibly gentle simmer and moist, low-heat environment, is perfect for beans. And I get to skip the soaking step, too. (I don’t have an InstaPot, and I’m not going to buy one, but if you have it and you like it, then use it for beans.)

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A fresh start

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I love everything about January. I love the quiet, the fresh start, the clean slate. And of course, this is the time of year when so many of us promise to do better. When we promise to eat right, drink less, stop going out to restaurants so often, quit smoking, save our money, exercise more and all the rest.

I don’t subscribe to the negativity often associated with New Year’s resolutions. (By mid-January, over a quarter of all New Year’s resolutions have been discarded, and only a scant 10% are actually followed through to the end of the year. Those are some pretty bleak statistics.) Changing habits is hard enough; I’d much rather start off on a positive note. I make a list of goals, not resolutions.

And with that positivity in mind, let’s revisit our annual primer on eating better. This isn’t designed to be an exhaustive list, nor a restrictive diet plan, merely a few simple tips to get your head in the right place for making healthy changes in your daily eating. Allow me to shout this from the rooftops: diets don’t work. Changing your mindset does.

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Ode to the cherry

One key element missing from our globalized grocery industry is seasonality. By that, I mean that we can have virtually whatever food we want, whenever we want it. It doesn’t occur to us that tomatoes taste better in August, or that citrus is sweeter and juicier in winter. Our supermarket produce departments know no seasons, and that is a loss – but because most of us have never known true seasonality, we don’t demand it. We should.

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Colorado’s Western Slope has long grown most of the stone fruit produced between California and the Midwest, and wine grapes are now in vogue here as well. Make no mistake, though: growing fruit in a high-plains desert more than five thousand feet above sea level, with less than ten inches of total precipitation a year (that’s rain and snow), isn’t easy. Plus, the orchards and vineyards here are tiny, averaging only a few dozen acres; these are micro-orchards compared to those in California and Oregon and Washington, which cover thousands of acres. All of that means when cherries are in season here, often for as little as two weeks, one must act quickly. And so we did, hustling up to Antelope Hill Orchards for the opportunity to pick our own.

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The Farm Series: Colorado Pastured Pork

We’ve (sort of) relocated to the Western Slope, and we’re focused on meeting as many local farmers as possible. If we truly intend to start Quiet Farm here, and if we intend for it to grow into a thriving business, building a strong local producer network will be key to our success. To that end, when we’re not driving around looking for property, we’re visiting farms and ranches who practice the same sort of farming we plan to embrace.

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The Western Slope – specifically Delta County, where we’re currently based – has a long history of agriculture, but most of those ag products were shipped to population centers in Denver (to the east) and Salt Lake City (to the west). Now, with “local food” and “agritourism” evolving as valid ways for poorer counties to earn revenue, there is a movement afoot to encourage small farmers and other sustainable, innovative producers to make their mark here. Surprisingly, Delta County has more acres of organic farmland than any other county in Colorado (I know, we thought it was the Kingdom of Boulder, too).

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RV book club

Pretty much every RV we’ve encountered on our travels thus far has had a television, and most carry a satellite dish. We’ve seen some TVs on the big rigs that would cover an entire wall in our tiny home, if we could even get the thing through the door. For us, though, no TV. And no Netflix, either, because even though we have a device on which to watch, most parks don’t have Internet service strong enough to support streaming. (Serious RVers also carry Internet boosters.) So we read, and that’s not intended as a complaint.

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A selection of reading material at an RV park.

We packed an eclectic selection of books, of course, before throwing everything else into boxes and jamming it all into a rented storage unit. We happened to be camped at the fairgrounds when our local county library held their semi-annual book sale there, so we grabbed a few then, too. And most every park we’ve stayed at has had a book exchange, typically located near the laundry facilities. I’ll confess that most of the books at the RV parks are not to my taste – they lean heavily towards bodice-rippers, legal thrillers and Stuart Woods – but truly, I’m happy when anyone is reading actual paper books and I am not passing any judgment on these. And there are occasionally diamonds in the rough. So what are we reading these days on the RV?

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Let’s learn about goats!

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This is not the first time we’ve posted photos of #totesadorbs baby goats, and it certainly won’t be the last. We’ve known since we first invented Quiet Farm in our heads that we want to keep milking does, so as with all other aspects of farming, we’re learning how to do that from books and the University of YouTube and on-farm experience, too. By the time we actually find our farm, hopefully we’ll (sort of) know what we’re doing.

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Some fun facts about goats:

  • Goats have a reputation for eating just about anything, including clothes, trash and other inedible items. This is entirely untrue; goats are browsers, rather than grazers, and are naturally curious. They use their lips and teeth much as we use our fingertips – to investigate unknown objects – and they’re actually quite fussy about what they’ll eat. Goats also only have teeth on their bottom jaw, not their upper.
  • Goats are fantastic climbers and love to quickly attain the highest perch available – hence the popularity of goat yoga. Goats can climb trees!

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How to recognize a superfood

Now that we potentially all have attention spans less than that of a goldfish – can’t believe you’re still reading this! – it is apparently more important than ever that we distill information down into small, digestible bits. One way we do this is by labeling everything, especially food. This is so we can recognize it, so we can boast about it, so we can post a photo of it, so we can pay more for it. So we can say, Oh, don’t mind me, I’m just eating my superfood salad over here. Goji berries, acai, spirulina, wheatgrass…the list of trendy branded superfoods goes on and on.

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Purple foods are rich in anthocyanins, a specific type of antioxidant.

Western society, particularly America, has some serious food issues. We are collectively overfed and undernourished. We all know that obesity, heart disease, diabetes and other lifestyle diseases are on the rise, and yet still we consume on average more than twice the calories we need in a day. We’re overwhelmed by choice and information and the constant barrage of marketing thrown at us every second. We’re no longer able to think for ourselves.

“We are a society obsessed with the potential harmful effects of eating, according to the University of Pennsylvania psychologist Paul Rozin, renowned for his theories on the role that fear and disgust play in modern food culture. Overwhelmed by the abundance and variety of foods in our groceries, and flooded with competing health claims, we can’t help but make instinctive food-purchase decisions, subject to the whims of the latest trends and health scares. No wonder that, when confronted with ambiguities in health-based marketing claims, we fill in the gaps with inaccurate inferences, as the Cornell University economist Brian Wansink found in a 2006 study. Food companies bragging about supposed health benefits, such as low calorie count or low cholesterol, create what the influential study dubbed a “health halo,” a vague but positive glow that temporarily relieves our food-centered anxieties—at least long enough to get through checkout.”

-Michael Fitzgerald, Pacific Standard, May 26, 2017

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