We planted a tree at our Lunch launch that fall on earth day.As you all may already know, Wonder Wilderfarm is growing fresh produces organically for almost 4 years now with a wide range of low land vegetables and some fruits. Over the past 2 years we have also been innovating on new organically processed foods with a variety of fermented vinegars, hot sauces, teas, jams, candies, balms, Scooby etc etc, the ideas never really stops for us. Me and Meishy have also spent a good amount of time in our farm kitchen creating new dishes for ourselves and some farm visitors using vegetables directly harvested from our farm. Modern city folks will loved it when they can find some local small scale organic farm to purchase directly from, it reduces much carbon foot prints, eliminates the unfair trading practices of a conventional middleman and most importantly, understanding the food production from soil to plate directly from the farmer itself. The only problem lies with not knowing how to use or cook the fresh produce. With the wide society influence on using only limited ingredients in everyday life is causing many low land native veggies to be neglected. In Wonder Widlerfarm, there’s no broccoli, cauliflower, carrots or cabbages grown as such veggies are more suitable to be grown in the highlands. We believe in eating locally, as we believe that plants that is grown from where are staying is designed by nature to customize for our body, it makes perfect sense that since the olden days people staying in the low land eats low land produced food and people in the highland eats highland produced food. We know that eliminating all out sourced food is not quite possible in our modern day lives, even we sometimes will crave for a apple or so, what makes the biggest difference is that we are well aware that it is a desire be it from our body or from our emotions. If we encourage small-scale farmers to continue pursuing self produced food or get more people to start farming small scale with good variety of native low land veggies, then the influx of imported produces will naturally be reduced. If we can see the value of our lives and future generations in agriculture land, more farm lands will be protected and preserved for the peoples well being instead of another high rise that ends up congesting our small little roads even more, making the place that you are already living in even harder to stay. The whole initial idea of ‘Agri-culture’ is a culture from the earth. It does not merely produce food in exchange for cold hard cash but it also includes, nature education, food education, soil and human relationship, a place that has agriculture is a place where you do not have to be afraid of your kids being exposed to any form of chemicals, a place to go to further understand ourselves as a role of the human organization, a place where the whole soil, the whole earth is alive, and this place can have its own individuality because the farmer can also seek out their very self and have their own individuality. In April’ 2017 we started our first farm lunch together with ‘Farm2plate Malaysia’, taking in only a limited seating of 10 pax for every lunch. Using as much ingredients from our farm as possible and making food with interesting combinations with whatever we have in the farm. We have gotten much appreciation and praises from our farm lunch visitors over this few months about food that we prepared and it has encouraged us to take a further step in preparing food for others. In the coming months, we will announce a breakfast session in our farm. People behind the food. Meishy is gifted for a fine taste for hidden flavors, when ever we have the chance to try a friends’ cooking or go to a new place for a meal, she will always be able to locate and identify the most subtle taste in a dish. Me, I grew up in a environment where my father is constantly innovating new menus for a restaurant and is also cooking all the time. I always have to do food tasting with my father, training the ingredient combinations in my mind since young. Pei Chin is extremely passionate about educating the public about food safety, food security, and ingredients background and of course with all these, bringing things from the farm2plate. Our farm lunch is what we will call it, ‘Cooking with imagination’, we try to imagine the combination of flavors & textures in our mind first. We will always think is it nicer if the dish is moister? What kind of surprise will the mouth transmit to the brain if there’s a sudden burst of pleasant refreshing herbs in the rice? How should the size of the chopped herbs be in the salad to be able to get the full flavor and aroma? How can we fully utilize the possibilities of one ingredient? All these come into our fantasy world of the farm kitchen. With much imaginations and ideas, we go around looking for opportunities to learn traditional methods of food preparation and traditional recipes, at the same time trying to understand the logic and wisdom behind the usage of certain methods or ingredients. A lot of people have asked us if its challenging to use only what we have in the farm, well for sure it’s a challenge at first, but that is because our mind is conditioned to the things and ways that we are formally used to. This is also why imagination plays a big part in our kitchen to break away from standard forms and creating own new standard in return. We serves farm lunch now with occasional travellers from around the world adding touches of their country in our farm lunch. This coming Friday we will have farm lunch with a touch of French, we are happy to have Arthur a young traveller from France who loves to cook to make us some delicious French pies!
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W.WFarmWe are dreamers dreaming of promoting a path towards a life in harmony with one another other and mother Earth. Wonder Wilderfarm (WWF) aims to promote sustainable living, while Màn Màn Market is organised by us together with some other passionate individuals to meet this objectives. Archives
March 2018
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