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herb mixes, filter homegrown cider vinegar, pack garlic scapes into jars to pickle, and we make dill pickles!
So the question is, why pickles?
A simple homemade dill pickle offered at lunch, probably 25 years ago, began what has now become a summer ritual. My kids are welcome, and encouraged, to eat all the pickles they’ d like. So there are daily raids into the canned goods shelves!
However, there is a caveat: Each and every jar needs to be replaced! That means all my helpers, and in 2016 they’ re all girls, are in the kitchen!( Not every year … in 2008 my crew were ALL guys!) They’ re making the pickles themselves, learning how to do it safely, and earning the privilege to eat them! Once again, this completes the circle from seed to the dinner table. Even though they may never HAVE to preserve their own food, they have at least done it a few times.
And this gives them pride of“ ownership” of the gardens and the products.
So – not so much a conclusion, because we will continue to do it every day at Whitehill Farm – but rather my gentle advice:
❧❧
Listen to children, young people and adults alike …
❧❧ Laugh and learn with them …
❧❧
Work side by side with them growing good food …
❧❧
Eat that excellent food in their good company …
❧❧
Work hard, sweat, tell stupid jokes and sing …
❧❧ and best of all make excellent pickles!
And after all, you might just be that unexpected teacher who changes a life forever!
A simple homemade dill pickle offered at lunch, probably 25 years ago, began what has now become a summer ritual.
GROW! BOSTON
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