The hidden ones are best.

Ten days after arriving at Değirmen Farm, the day we are leaving in fact, we take a walk with Tarik, the farm manager, and the agricultural students. The afternoon was a hot one and we had been lounging around since lunch hoping to see something else besides the hours we had already spent toiling in the fields. And it was the hottest time of the day, too hot for our old bodies we decided. Much to our delight our hopes would bear fruit.

I had a suspicion that Tarik and the group were spending the majority of the day talking about techniques and methods used on the farm because after we came back to the staging area. We had seen Tarik and the students returning from the fields with a bag of soil, so after lunch I asked them what the bag of soil was all about.  

Turns out that the group had spent the morning learning about how Tarik tests and monitors the soil and the bag of soil was to be taken to the University for analysis. We didn’t learn how Tarik tests his soil or what the group learned as a whole that day as our Turkish and their English just weren’t that good. But it got me thinking I could at least tag along on the rest of their excursions that day and see what I could gain from watching. When I saw the group head to the fields I knew it was our last chance.

We headed out to the vegetable fields that are just beyond the staging barn (draw a map of the farm). We had been to this area of the farm a few times. We’d harvested zucchini (kabak) and cherry tomatoes there just a few days before. This field sits between another vegetable field, divided by a row of fruit and nut trees  to the left (southwest) and grapevines and fig trees to the right (northeast). The rows that we harvested were between what looked like rows of vegetables gone to seed and weeds to the left and beyond the fruit trees and other vegetable field and the fig trees to the right.

One day when we’d nearly exacerbated the supply of zucchini from the main weeded rows I noticed that there were some in the weeds. I poked my head and hands in there and retrieved a nice one and noticed that there were other plants mixed in. It wasn’t the usual organized group of vegetables that I’d become accustomed to. I saw tomatoes, eggplant and melons. I thought they were abandoned and put it in the back of my mind to ask about it when I found a chance. The Turkish beckoning of “Gel! Gel! Wine!” turned me back from further investigations that day. So, when we headed directly into that field with Tarik and his students I got excited.

Up until that moment I had started to lose faith that the farm wasn’t interested in finding alternative ways of growing vegetables and that they were primarily focused on increasing yields of their organic fields from some fairly traditional and conventional practices. While Değirmen Farm is certified organic and obviously following biological ideas and processes for raising fruits, vegetables, grains and animals,  they sow large fields of the same vegetable. They have nice organized rows and try to maintain that through tilling, hoeing and weeding. They don’t really use straw to cover the earth. They irrigate all their rows with drip hoses. The use lots and lots of heavy machinery. They use hired hands that they work very very hard and I doubt pay very much.  It is a 300 Hectare farm. I just counted 103 fruit and vegetables that they grow on the farm and that doesn’t even include the products they produce from those.

Backbreaking Work

What they grow…

In general, while in awe of their production output, I was starting to think they weren’t looking or researching into any of the methods that we had seen in use or read about in theory during our travels. I was getting judgmental and thinking that our visit was never going to yield us any new information about organic farming. I was thinking that was it was a nice reality check on what the work on a farm can really be like, it isn’t at all like anything I would want to do myself. Nor will it ever be, but at least it could use some ideas I cared about.

Then Tarik started picking tomatoes and passing them around. Not ten feet away were organized staked and tied traditional rows of cherry tomatoes, but right here in front of me was this snaking mess in four feet of weeds and somewhere in there he had plucked these delicious orbs and handed them to us. I bit into one. Sweet, sunny, tender, light snap, melting flesh. I looked at Ebru, one of the agricultural students, and said “It’s better than those…” and pointed to the regular rows. She looked at me seeming to not understand. “The same…” she said. “No, they’re different…taste again…hold on…” So, I walked over to the regular organic rows of tomatoes and found the ripest one I could find. Then I walked over to the buried treasures and found one of comparable size and color. I didn’t have a knife so I bit it in two and handed her the rest. I did the same with the other. I told her to taste them side by side. She smiled. It is better. Wow.

Heirloom Varieties of Tomatoes

Hungarian Variety

This is what I’d been looking for. Did I have to go half away around the world to find it? No, in fact I’d first seen it back in California nearly 6 years ago at Bob Cannard’s farm in Petaluma, California. Beautiful, perfect vegetables growing amidst the weeds. What a concept I’d thought back then and proceeded to spend the next six years cooking my brains out unable to find that delight in taste in the basic form again. So, finding it here in Turkey after several weeks of working in what seemed to be very conventional ways of growing organic vegetables I found my hope and delight again.

It turns out that this was Tarik’s experimental field. He was testing new seeds and new techniques, his lab to test ideas for future plans for the farm. Now we’re getting somewhere, I thought. In this field he had at least eight varieties of tomatoes, several varieties of zucchini, coriander, melons, cape gooseberries, tomatillos, and more than I could find out from my limited Turkish. Tomatillos for God Sake I said. Tarik asked me what I knew about them and what we do with them and I tried my best to explain through our little phrasebook, his dictionary, and Ebru’s limited translation ability how to make a Salsa Verde (need to write my recipe up for that eh?). He was growing something he didn’t even know how to use. That is adventurous and the kind of risk taking that could lead to good things.

We walked back to the staging barn and I took a few photos of the varieties of tomatoes and Tarik began sorting them and splitting them open to seed save. Here we had the end of our trip and it wasn’t by speaking the same language that we ultimately figured out some of the most interesting workings of Tarik and the Değirmen farm, it was simply by observing. Only by paying a little more close attention did we discover that even in Turkey farmers are looking for new and different ways of producing organic vegetables. No one thinks they have it right. No one settles for what they are doing. As a farmer, you are constantly looking at your fields, your yields and your practices to see what works.

Tarik Seed Saving

That’s why it is so surprising to me still that all around the globe farmers continue to turn to big businesses and large universities to tell them what works in their fields. Sure they have lots of money and land to conduct vast experiments and intensive research on increasing yields. But the real knowledge comes from working in the field and paying attention to what you do and how the land responds to your actions and what yields the best result for your farm. After several weeks I hadn’t seen any evidence of Tarik doing this in the fields of Değirmen farms. From the field workers’ perspective, their method was still very hard and intensive on the worker and the land. Working on the farm is backbreaking and seemed like there was no hope for change on this farm.

But after seeing that one test patch of vegetables I know Tarik is headed down a hopeful path. I can envision that there is hope even on large scale organic farms to do something different, something that can make healthier food, richer soil and open doors to new kinds of work on the farm.

Seeds drying

After our jaunt out to the fields Tarik let me walk through his seed saving storage area and showed me the variety of seeds that they saved and some of the Organic “products” they use on the vegetables to ward off pests and increase fertility. I saw a bottle that I’d seen dumped into a large water tank and sprayed on the fields earlier in the week and asked what it was. He rifled through his dictionary to no avail. He said a word that sounded sort of like “..neem?” Yes. Neem. Neem was and is used in some farm by nearly every organic farmer I’ve ever met. One farmer in Thailand chopped the leaves of the living plant and mixed it directly into the composting process to ward off pests.

Next, he handed me a cryovac’d package of pepper seeds and said “..you take, we trade…” Of course, even on a farm as large as the Değirmen farm, the farmer recognizes there are other ways, other seeds, other places and other things to learn and the best way to do that is by sharing and trading knowledge. Full circle from Jo’s field in Northern Thailand we come back to the same idea, that diversity benefits from conservation and conservation arises out of the desire and will to see another species grow and thrive and foremost to pay attention to what is going on in the world around you. Farmers like these are saving the world one seed at a time.  We look forward to adding our seeds to the world.

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One thought on “The hidden ones are best.

  1. Anonymous says:

    Now that you guys have left, I can read and comment on your blog entries rather than just hearing them from you. I’m glad to hear (and read) that you guys learned a lot from your stay on the Turkish farm. It’s also great to have made contacts, even if your Turkish could be improved and their English also makes it difficult to communicate. All I can say is: I too am looking forwarding to seeing you add your seeds to the world. And maybe I’ll someday be able to help you!

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