When I first began to romanticize about becoming an organic farmer, my thoughts always seemed to drift towards what my finished product might taste like- a chefs viewpoint of course - whether that be the kohlrabi, the tomato, the radish, or even some variety of winter squash forgotten by the main stream growers of our agricultural industry today; definitely not a viewpoint I share as of this moment; call it a symptom of being raised in progressive kitchens.
And this isn't a bad place to start out, in fact, it's probably where most chefs would begin when designing a menu for an upcoming season, with a taste. But, where does taste come from? That's an interesting question, especially because much of my adult life has been spent manipulating it, and only the last three years have I spent developing it.
You see, chefs don't develop flavour, they interpret it, pair it, concentrate it. It is the farmer who's responsible for the development of flavour, and that flavour primarily comes from the soil that product is grown in.
So, you ask, how do I make vegetables and fruits taste so delicious......... I have no f.#%^ing idea, but it's on my mise en place list #modernfarmer #pirateproduce