Ever thought about where your daily intake of vegetables and greens comes from? Wondered how vegetables and greens sold on carts are grown, whether the soil and water is natural and non-polluted and what you’re consuming could be free from toxins chemicals? Highly unlikely.
With the city’s growing population and demand for produce, unsustainable and quick-fix solution practices are followed to meet the demands of the market at whatever cost. This latest article show the truth of how our greens are grown heavy metals that develops in produce is enough to shake the slumber out of most of us making us re-think our choices in fresh greens bought daily. With falling water tables, rise in water pollution in lakes, city farmers have no option but to use unfit water for irrigation purposes. This means we are virtually polluting our water sources which in turn is used to grow vegetables and greens that we end up buying.
Buying farm-fresh means understanding how its grown, which is why most kitchen gardeners today will purchase directly from known sources apart from their garden. With rising awareness activities going on, like earlier this month we met a tech park which started growing greens and vegetables for its employees who now spend time tending to gardening everyday. Turning coffee and tea breaks into healthy gardening activities, techies turn up earlier or leave later after tending to their greens. A definite change in the air with the scent of mint, coriander, spinach and the sign of tomatoes, sugarcane, ladyfinger, brinjal is enough to stop someone in their tracks in wonder. They have at least 300 employees engaged in gardening taking back home fresh bags of fresh regularly. This only stands as an encouragement to flipping the switch on choices and pushing more individuals to think their choices and what the farmer goes through.
Organic and natural farms are also rising to the occasion of supplying consumers with farm-fresh choices, with summer on its way, we have fruit-picking at farms and organic weekend getaways as opportunities for families, singles and groups to take in a farming experience, learning and peace away from the city.
Horticulture farm Chiguru situated in Kanakapura Taluk grows over 30 kinds of fruits, medicinal plants, banana cultivation, unique species like barbados cherry, japanese plum, chinese fig, breadfruit amongst many others. His space grows varieties which are found commonly in the north like lychees and different mango trees including Malika and Alphonso. “We believe the fresher the better”, says Raghu ex-techie who switched fields years ago says, “Once you learn the truth about vegetables and fruits you will stop buying from the market completely, its better to grow them yourself. Most vegetables can be grown at home in pots and containers”. A one hour drive from the city nestled in Kanakpura Taluk just 50 km from the city, visitors can also stay overnight or spend summer weekends in April with A Green Venture learning about native species, farming, organic methods and a host of other activities like campfire and treks as well. We also have mango picking coming up in May which is going to be super fun and packed with knowledge.
Food forest, Sukrishi Farm in Nelamangala grows and supplies its produce to stores in Bangalore including its own in The Green Path, Organic State Mall. A diverse and mixed cropping concept, you can find at least 20 different kinds of trees, vegetables and spices growing together in a 10×10 here. All the food grown here is taken to its organic restaurant where the ingredients are extracted and used making this a farm-to-restaurant journey. “The cocoa grown at the farm is sent to the restaurant where chocolate is extracted and used in making our desserts”. A Green Venture will be doing a ‘Farm to Restaurant’ organic journey experiential learning on April 15 for families and consumers.
Sahaja Foods a sustainable dairy farm located in Sarjapur is reviving efforts in bringing back of A2 cow milk, ghee, buttermilk and other cow related products in Bangalore. “A2 Beta-casein found in our native species Gir, Malnad, Hallikar, Red Sindhi is highly beneficial, digestive and used to be originally consumed before the industry took over milk and started exporting A1 cows into the country”, explains Lamodar Bhat. His farm is completelt zero waste, all cow manure and urine is converted into biogas and ajola (aquatic manure plant used as cow feed) making this a a self-sustaining food-growing space. He also keeps beekeeping, vermicomposting pit, horticulture, spices and native varieties of the South. A Green Venture will be doing summer camps here starting April 15.
Jagdeesh, another farmer from Andhra Pradesh sells cold pressed groundnut oils, rice, jaggery, millets to consumers in cities directly from the farm. “It takes nearly 2 kg of groundnuts to make 1L of pure cold pressed oil,” His customers enjoy purchasing directly from Jagdeesh who regularly supplies to Bangalore and Hyderabad and has a growing number of followers and buyers. He also invites his customers to come to his farm and see how food is grown chemically free and watch coldpress in action.
A Green Venture holds educational experiences at organic farms whether your looking for a Farm Weekend Getaways (Weekends in April 7-23), Experiential Day-trips (April 15) or Summer Camps (April 10 onwards). Our outdoor experiences are educational, interactive and fun connecting you to organic farming, soil and methods while we show you the journey of food and farming that are relevant, meaningful and interactive experiences this summer.
Watch the video below on our experiential farm visits