the beauty of inconsistency

This week, I met Sarah Hoffmann and Jacque Smith, the farmers of Green Dirt Farm located north of Weston Missouri. I’ll be writing more about them and their “farmstead” but I wanted to put down a few things here on this cold Sunday afternoon, things they made me come to see based upon our short hour talk together.

Their farm, with its components suitable for deconstruction, the system awaiting process description, their lessons bursting to be shared are part of this scramble of notes I have, but there’s something more fundamental to their insights about genetics and mold prevention. As dreamers, I sense that together, they clearly see things I cannot, but they said something very profound…

They both shared their appreciation of the beauty of inconsistency.

Nature with its cycles, living creatures within the cycle of seasons, livestock, dogs, people and the grasses that grow on the hills…teach us about change in a very real way. And change becomes real there, not just a concept. Sarah spoke of the inconsistency of her cheeses based upon the nuances of the milk brought on by changing grasses and grazing habits…changes in the sheep. Jacque discussed their sheep as a family, with names, and personalities, habits, strengths and foibles too.

While industrial farms, like any industry, strive for consistency and efficiency, the farmstead reality of Green Dirt Farm may be this counterpoint of what many seek in their green dreams. For here, there’s a definite reality to the idea of “green”. Here the milk stays, consumed by lambs and transformed into delicious cheeses.

It’s as if Sarah and Jacque are striving to take back Eden, not in a defiant way, but rather with care and patience. We can do this. We can be part of the cycles of seasons…we can blend with the change and from the farmstead we farm share a bounty of cheese and delicious meat for a table. We can show this to others as well, and we’re excited to show it. But don’t expect consistency. Get ready for some sweet surprises.

This is what I’m beginning to understand based upon what they told me.

In the meantime, I need another slice of their Bossa cheese, a hunk of that bread and another sip of wine…