HOWEVER, YOU CAN’T TASTE THAT STUFF.
Over the last five years the crew at The Wine Country Inn has gone crazy with organic, sustainable farming. And it tastes sooo good.
“I guess the cycle starts with our flock of 125 chickens”, Jim boasts. “Amazing eggs for our breakfast every morning (the eggs are laid the day before they are served) and fertilizer to add to our composting for our wonderful tomatoes, sweet and hot peppers, carrots, radishes, zucchini, cucumbers, amazing melons, apple, peach and fig trees, olives, rosemary, lavender, thyme and lettuces. Then the peelings and waste from this produce is feed to the chickens, closing the cycle. This year we’re even growing corn, grasses and beans which keep the chickens fed when the gardens peter out.”
“I feel like the true key to sustainability is exactly the opposite of mass production and specialization. Our small flock of chickens (compared to huge corporate egg production) and 1/2 acre of gardens (enough for 250 heirloom tomatoes plants, 250 heirloom peppers and scads of all the other stuff listed above) eliminate the need for trucking produce all over the place, factory processing, chemical fertilizers and pesticides, cold storage, mechanical harvesting, etc.”
“And then there’s the flavor of tomatoes that have never seen a refrigerator, that were picked, RIPE, that very morning before I mix them together with peppers and garlic and onions to make fresh salsa. Even I had never tasted anything like that until a few years ago,” Jim continues. “We have had to completely recraft our recipes to take advantage of all this amazing PICKED RIPE produce. What a pleasure going green!!”