Eating local

BeetsCabbageRadishes Squash Turnips

UPDATE January 2017:  As the farm has developed, its focus is on medicinal herbs. There are so many good options out there for healthy, non-pesticide laden food but not very many options for those who want medicinal herbs. So while we’ll continue a small egg business, with non-gmo free range eggs with plans to expand to non gmo quail eggs, the emphasis will be on medicinal herbs. That being said, the journal entry below, written when the farm was getting started, is worth a read.  


Today we hear a lot about “sustainable and local” food.  But what does that really mean?

Decades ago, my mother drove to Fredericksburg once a week, usually on Thursdays. We would go downtown to Caroline Street, once upon a time called Main Street, visiting Leggett’s and Woolworth’s and if I was lucky, Goolrick’s,  where we would get a milkshake at the fountain. That would be followed by a stop at the A&P grocery store, located next door to today’s Hard Times Cafe.

At the A&P, my mother would stop and get a cardboard box or two out of the car trunk that she saved from the previous week, and we would complete the final leg of the weekly trip. We’d go in and she would get flour, sugar, yeast, maybe corn meal, and sometimes olives in a jar or cans of packed salmon, along with tins of sardines.  And she would always buy saltine crackers. The produce stacked at the front would be of no import.  After packing the boxes, we’d go home.

Home was a farm, two hundred acres to start and eventually growing to five hundred.  There she ran a large garden and helped my father with the poultry and cattle operation.

The garden, cattle and poultry provided almost all of the food we ate.

I look back at that world and am amazed at how much has changed—and today realize what good food we ate, and what quality existed.

I raised my own child on too much McDonalds and too many burger meals. Today she is gluten and lactose intolerant and struggles with weight. She is not alone.

Today, allergies are a constant. Too many are overweight, dangerously so, and the majority of available food, conveniently packaged, or even that marketed as “fresh” in traditional grocery venues, has become a complex cocktail of chemicals.

But the good news is that many today realize what has been lost, and a new interest has developed in food grown locally, without chemicals. Thank goodness.

During the season we will provide recipes and information on local food, grown without pesticides or chemicals —related to what we’re growing here at Terembry, on land that I’ve worked to keep from the industrial farming movement.

The most important focus of our mission, besides good health, is good food.  Enjoy.

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