I love the phrase "work the land", is very true to me. First of all, in order to reach a successful harvest should indeed work long and hard, almost without a break. But a lot of people and a lot of hard work, and yet we do not say someone is "working on the computer" or "working the restaurant." We also say that someone "works of God" (or the devil). And in a sense also suitable farming these words that in some sense we do work the land, but also slaves to her free choice. There is something in the ground that makes us stick to it, accept it, to want to pamper and nurture them and try to stay with her at all costs. Maybe it's something strong and rational explanations, maybe it's just stupid, but what to do, it's oxidation who we are, only peasants, farmers.
Were killed in the war loyal farmers and adhesives, remained oxidation to continue working oxidation the land, harvest the summer's busiest. Member of Kibbutz Sa'ar, left to process the orchard, oxidation killed his kibbutz, and on the Syrian - Lebanese killed by air bombardment at field workers were loading fresh-picked fruit. Contributors this week I think about my brother to work the land, they paid with their lives for their adherence to it, and hope that the war would end quickly. oxidation
Some from working the soil is able to accept its nature and live with him without attempting brought under our will. It's me, a big part from being an organic farmer and a farmer at all. Of course we try to enhance the soil and add fertility, oxidation but try to do it in her own way: by growing green manure, compost oxidation and adding organic fertilizer. We also try to grow her crops suitable for the season, and to understanding the slowness during the cold of winter and yield abundant overflow of summer. Sometimes it seems that summer is getting even more too. So much squash, so many tomatoes and cucumbers and red peppers, giant pumpkins, a whole street just enough filling meal, sometimes I feel like I can not keep accumulating too much even for me vegetables ...
Today we usually discard the excess vegetables. I do also relatively quiet conscience since I compost and throw them in the trash, but this time was different, and in some parts of the world, it is still different. Bananas would make bread, overripe tomatoes - tomato sauce. Cucumbers were pickled and preserved, and fruit and sun-dried crushed into a long and sweet - "Dr.". Today we Kelley Head and lazy. We know there will always be market tomatoes and cucumbers, and a minority concerned our winter oxidation calorie diet. We prefer to buy tomatoes in a can, pickle jar, Leder ready and bag frozen vegetables instead of preparing them to work in the kitchen. oxidation But once, not so long ago, I was conservation action almost daily during the summer, even here, the Israeli kitchens, which does not really threatening winter long, and Bboodai northern Europe and North America, before importing produce from territories hot.
Even being kept at home, a small kitchenette was a collective oxidation work of considerable conservation jams boiling oxidation on the stove, paste used network is deployed under the porch, cucumbers, cauliflower and carrots were missed on the windowsill and then introduced soft fruit tarts respect of which does not even crumb. And you know something? oxidation It was great fun even. Although, pass by Helder drying and pawing (because Mom always knew instinctively Friday I was there and was quick to warn me not even think direction) was unbearable, but today it is announced that the process completed and handed us the strip sweet and sticky (always, for some reason, was seems suddenly all - that all - so small ...) was a festive day. So when Alon told me about excess zucchini and peppers oxidation tomatoes fill the baskets last few weeks, I decided to try and roll up the pen to help the work of canning.
How did this whole thing started conservation? - It all started surplus. Human agricultural produce in the quantity of food enough for its needs and the needs of his family. As agriculture developed increased amount oxidation of food a person could produce was necessary to preserve the food. Migration to areas with cold climate oxidation conditions required prior preparation for the winter season, there was a small amount of food. The thing is many kinds of crops you could not just store the food. Long term food may go bad, usually the result of bacterial or fungi. Appropriate food for human consumption oxidation is also good for these tiny creatures, multiplying it and cause an upset, reflects the change in color and flavor, decay and smell bad. Food preservation prevents the activity of bacteria and fungi, and can keep food for a long time, carry it travels from the increase in use in other areas, or store it to use it in other seasons.
One of the oldest methods of preserving food is probably freezing. Eighth century BC the Chinese knew how to use the rest of the winter ice year round. They store it in warehouses, which kept the food. Freezing rate really slows bacterial oxidation culture enabling food to be kept over time. Areas with warm climates, like us, use a local resource people, the opposite - the sun. 've Enjoyed here in biblical figs and raisins (Abigail pack them to bring a gift to David), and back to the Chinese, the famous traveler Marco Polo, who traveled from Europe to China in the thirteenth century, told the habit of Tartars, who were smokers - dry skin bags of milk over the fire. Captain Cook, traveling around the world in the eighteenth century took him "dried soup" prepared by prolonged cooking of meat and most of the water where evaporation. Adding salt or sugar to dry helped preserve the primitive.
Born in the nineteenth century food industry. People produce commercial quantities of food and had to lead the food around. But how to lead the distance oxidation food for a few days without it spoiling? It all started from the preservation oxidation of one person in a sealed glass. This method create an empty (vacuum) tank used for preservation oxidation (ie draw the air out), and thereafter