Here we are growing food, so it stands to reason that what we eat while working in the field matters. Like today’s midday meal, a slightly updated ploughman’s lunch I suppose, minus the beer. It’s an entirely supermarket-sourced concoction. Ham, cheese, and romaine lettuce on a bagel, with regular yellow mustard (French’s style, and French’s in fact). There’s no reflection of what’s growing in the garden. And future prospects of adding in the homegrown only really includes lettuce. Substantial, tangy, full-sun field grown lettuce would be magnificent. Other than that, getting hold of local baking isn’t hard, but costly. As for ham and cheese, prices are stratospheric for true small-farm local meat and dairy. One way or the other, we’ve all gotta eat—things will look up as the field fills out, as it always does!
