
When guests come to Turtle Rock Farm to participate in our retreats and workshops, we invite them to join in the final preparations of lunch. We usually make a large salad with as much homegrown or locally-grown ingredients as possible, including fruits and vegetables, nuts, olives, legumes, grains, greens, herbs, cheese.
And we ask that they do the chopping in silence so that they can take in the diversity of textures, colors, smells, flavors; to really notice the food they are about to eat and consider all it took to get to this salad bowl and onto their plate; to think about the soil, sun, rain, bees, farmers that helped produce their lunch.
Last Saturday, our guests included a family with two young girls. Ann took the youngest outside to harvest wild onions and herbs for the salad. It was an exciting moment for her as she brought the fistful of onions in, washed off the mud and chopped them as her found-contribution to our lunch.
When we broke the silence as we sat down at table, Mom exclaimed: “We’re going to do that more often!”
Here’s the poem we recite together before we eat:
From air and soil
from bees and sun,
from others’ toil
my bread is won.And when I bite
the soil, the air,
the bees and light
are still all there.So I must think
each day afresh
how food and drink
became my flesh.And then I’ll see
the air, the sun,
the earth, the bee
and me, all one.
– Edna J. Ortez, Five Loaves and Two Fishes






