FARM TO MARKET

This little piggie went to Market
This little piggie stayed at Home
This little piggie drove his own Tractor and grew everything on his own......

The concept of Farm to Market has gained popularity in the recent years. It is a wonderful way to support local farmers while eliminating the middle man who makes the highest profit with the littlest amount of effort. We live smack-bang where South Africa's famous Garden Route overlaps the Wine Route. The areas are largely farming communities that rely on tourist support. In recent years many homesteaders have brought in our organic and alternative ways to the commercial thinkers. On the whole it is not a mutually compatible arrangement as the regular spraying of chemicals affects our homesteads; land, water, livestock and people. We are also very far from market which makes selling excess organic and ethnical produce into a commercially flooded farm industry a big challenge. Consumers largely allow their wallet to shop as opposed to their health.

Perhaps many other homesteaders around the world can relate. True to my nature, my posts contain a different angle to the normal. My goal here is to highlight what goes on behind the scenes. Today it is in bringing produce to market. I love markets. The open air, farm to market variety that supports the homesteading entrepeneur and artisan. Many farmers in our area grow grapes both for export as well as for wine makers. Many have been farming grapes for generations. It is not a very forgiving market. Even the commercial farmers are subject to the market value and demands of the middle man.

The most popular market these days is the online variety. And I do most of my shopping there. It is so much easier shopping without ever putting your shoes on. But you certainly lose out on the excitement of a real Market. I also miss the thrill of interacting with each artisan who passionately sells their unique product. Because I love making (and eating) all things fermented, I have started making my own fruit wine. It is rather different to making cheese, yoghurt, fermented drinks and salads but the principles of sterilization and pH is the same. All ferments number one rule is hurry up and wait.

Commercial markets do not have patience. Commercially available ferments are loaded with preservatives because produce is more important than value. The beauty of supporting local small homesteads is that their passion affects their produce.

We live in an instant generation. Fast food. Fast lane. It has been a big challenge breaking the mold and living seasonally. But there are others that are slowing down and supporting local. Bartering is gaining some strength in our smaller homesteading communities. It does give a fresh face to the usual market but it is a wholesome way of shopping. We remain far from market. We choose it that way. Part of artisanal homesteading is finding a way to market your wonderful goods. The barter market wins my vote.

We have a saying here in SA; "Local is lekker". The closest translation for Lekker would be "superb or wonderful". It is rather a sensory word. It perfectly expresses the Artisans Market. IMO. Local is lekker is a slogan promoting South African produce as well as culture. Perhaps @dswigle it also epitomizes #marketfriday unique to each country and culture.