I spent a significant portion of my young adult years tramping around small farms in the North East of England as I studied for my bachelor’s in Agricultural Economics. I regularly got my hands in the mud and learned to savor the sweet smell of fermented silage as though it was a vintage wine. This was 'down and dirty' economics! It was the late eighties and, even then, the struggles of small farmers were evident. Faced with the choice of maximizing yields (and applying chemicals to their crops) or maximizing quality and going through the rigorous and expensive demands of staying or transitioning to organic, many of them opted for the seemingly easier option number one! I must say, I developed a tremendous respect for those who had the determination and far-sightedness to put quality first, and therefore chose the latter option.
After graduating, I continued my explorations into the earth sciences, with ever growing appreciation of how connected we are to this earth. Not only is the earth our foundation – we walk upon and are supported by her always – but we actually integrate her bounty into the cells of our bodies every day. She nurtures the seeds and we consume the fruits. There is no more integrated relationship than that of the human to food.
My fascination with this relationship naturally led me to a career in the health food industry – I studied nutrition, healing plants, aromatherapy and developed a passion for anything holistic – whole foods, whole herbs, holistic lifestyle and holistic ways of thinking. Some years into my journey through the health food industry, I met an alchemist in Europe who invited me to his magical garden in the Alps of Northern Italy. He taught me that plants respond to our energy and the methods we use for planting, harvesting and growing. He took the ideas of organic and holistic to a whole new level for me. I have never forgotten the expansive fields of chamomile, the sunny disposition of his calendula plants or the relaxing aura of the large lavender patch in which he would sometimes lay to take a nap. Neither have I forgotten his beautiful vision that ‘one day there would be gardens like his all over the world’.
That was then and now is now. Sustainability and organic are the new buzzwords, and ever increasing numbers of us have become aware that we are intimately connected with this earth. How we use the resources she offers us will determine what kind of legacy we leave for our children and future generations. I want to be a part of the transition toward greater sustainability and I realize that there is a good and simple way that any of us can participate. This way is to create our own garden. Whether it be a home made pot on the kitchen window ledge, a raised bed in the back yard or a few acres (if we are blessed with that possibility), each and every one of us can grow at least a little of what we eat each week.
There are some obvious benefits to making this commitment and here are a few that spring to mind:
- You will have a good deal of control over what goes into the food you grow – both in terms of nutrients and energy. You can choose organic, self created compost and worm castings to physically nourish your seeds, and you can send waves of love or sing to your plants for energetic support.
- It’s likely that you will save some money.
- The physical work will help keep you fit and you might even sleep more soundly.
- If you have children, there may be no better gift you can give them than teaching them how to garden.
- You might find yourself eating more healthy fruits, vegetables and culinary herbs.
- It’s quite likely that your home grown food will taste better and be more satisfying.
So – won’t you join me? Start small, send pictures and let us know what benefits you have experienced or hope to experience by starting a vegetable garden. Let’s participate in the whole food revolution from the seeds to the roots to the fruit to the body!
Karyn Robinson
Marlize Joubert