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Your Nutrition begins with Our Soil

written by

brad mcintyre

posted on

March 20, 2021

It was 2009 when the lightbulb went off in my head. I had the opportunity to listen to Ray Archuleta and Gabe Brown talk about how we can create healthy and sustainable soil that will heal our land resource. It was all about operating in the way nature intended. I couldn’t sleep just thinking about all the opportunity in front of me and the chance I had to heal the soil my grandparents had left to me. It was a way of returning to their practices of diverse animal species being on the farm with a diverse crop rotation. Somehow, we had drifted away from that way of life into what we thought would be better and more efficient. Limited animals --as they could be a burden, and then just a few crops that we could get the highest yield from ---with little concern about what was happening to the life underneath our feet. I was taught as a young child that all choices come with a consequence-- either good or bad. I (we) had now realized that getting more “efficient” is not always best for the whole of things. And so began our story...or the re-writing of our story.

Healthy Soil became my passion! Soil is truly our foundation and the literal foundation of our world. Without healthy soil we would be nothing. Eventually everything will become soil again. For me, soil is forgiving and powerful. At McIntyre Family Farms we have witnessed with our own eyes that when you properly manage the soil ( that is keeping soil armor always on top, minimizing soil disturbance, plant diversity, continual living roots as much as possible, and some sort of managed livestock integration on the land) nature can begin healing itself quickly within just one season. Through this management style, we can create/facilitate all the nutrition needed to provide a nutrient dense crop which will then translate into a nutrient dense You... or animal if they consume that plant. We are mimicking nature just as before when the massive herds of buffalo, elk, deer, and antelope (just to mention a few) roamed this great continent. They were followed by even larger flocks of birds, rodents, and many types of creeping things. Nature was in sync with itself and provided all it needed without human command.

Soil holds the key to remediating some of our greatest disasters as humans. Soil has the power to heal our bodies and our animals’ bodies through proper nutrition. Soil has the power to sequester carbon from the atmosphere through living plants feeding the soil with root exudates. As farmers, gardeners, and stewards of the land we hold one of the main keys to helping alleviate carbon levels in the atmosphere. If we follow the principles I mentioned above, we can sequester more carbon in each square foot of soil on our properties every year. We can be the change that is needed. Every one of us has the ability to manage in the way nature does and evoke change in our little part of the world. You might ask what you can do in your corner? Plant a garden, try not to disturb your soil when planting, then when your garden is idle plant a cover crop, plant some pollinator species, get creative if possible with small species of animals on your property, and if none of this is possible for you or you can’t produce enough for your family, get to know your local farmer that is doing a great job. As I mentioned above soil is forgiving and in one short season the produce from our land will in return nurture our bodies and our world as we care for it. A little moto from our family farm that we feel so passionate about is “Your nutrition begins within our soil”. It’s truly our foundation!

More from the blog

Fall Farm Festival  🎟️

Join us at McIntyre Family Farms for our annual Fall Farm Festival on Saturday, September 27th, 9:30 AM–2:30 PM! Enjoy farm tours, hay rides to collect fresh eggs, our giant straw maze, face painting, the famous pea pit, and visits with pigs and chickens. Grab lunch from the grill, shop local pumpkins, and take home farm-raised meats with exclusive event savings. Perfect family fun in Caldwell, Idaho—don’t miss this fall festival tradition!

It looks like they're sleeping 🌻

The sunflowers are drying down for harvest, soon to be pressed into soy-free protein meal for our pigs and hens. September bulk beef shares are nearly gone—½ beeves are sold out, but a few ¼ shares remain. Reserve yours today; October shares will open mid-September.

Pursuit of the perfect, crisp Pickle!

Over 15 years ago, I went from a small garden in the back yard (or in pots) according to where ever I was at the time, to a large garden spot that has been permanent ever since.  I had helped my mother and grandma can over the years growing up and had collected or bought all the necesary canning equipment.  It was now my turn!  First up, was crisp dill pickles using my cucumbers.  I experimented with a few batches (with some results better than others) and eventually learned a few, very important tips that I'd love to pass on to you.  I've since pickled beets, beans (dilly), asparagus, and peppers.  This year I want to try an Italian blend with cabbage, carrots, garlic, peppers, and cauliflower. I am definitely not a pro, but these few things might help.  Let me know if you have other things that have helped in pickling. The most KEY advice I can give you is WATER!!   *don't use city water that has been treated or well water that has ran through a softener.  This is a sure way to end up with soggy, pickled veggies!  (most especially cucumbers) When I first started, I would actually haul water up from my parents' well down in the Magic Valley of Idaho, but since have found a source here on our place that has decent water, unaltered (our water table here is a struggle with lots of sulpher).  You can also buy many types of water.  There are a few different sources here in the Treasure Valley. Other tips include... *Making sure the veggies are nice and dry (either air dried or patted dry with a towel) after you rinse the dirt off, never water logged, before putting them in the jar and adding brine *Steam canning them just long enough to seal the jars and not longer than that (this is kind of a variable with your individual set up, but I like to go no longer than 10 minutes on most things) *Using alum?  And what about salts?I have found there is not a lot of difference in crispness when using alum in pickling, so I prefer not to use it/eat it.  As for salts, I have used sea salt, natural Redmond salt, pickling salt, and more.  There is not a huge difference.  The Redmond salt will not dissolve as well in the brine, so just be aware.  It still tastes good!  It will just show up as a brown color sometimes in the jar (almost like sand). Hope this helps in pursuit of your perfect, crisp pickle!