I have been picking a lot of raspberries over the past month or so. It is tedious, slow, hot, and thorny work. It’s not my favorite garden chore, but not my least either. I’m not quick about it. I look under every leaf and branch, where they like to hide. I wade into the hedge a bit to make sure I get them all. Of course, I have to wear long pants, long sleeves, and gloves. The majority of the berries go into our freezer and some to our restaurant for cocktails and desserts. One particularly hot morning spent picking, I was pondering why I was there. The obvious reason is the berries–fresh, chemical free, and nutrient dense. Raspberries such as these are worth a lot and having picked so many of them, I never begrudge local farmers the prices they charge. It’s a bargain. I could buy them locally. Since I run a restaurant, I could also order them for a song through wholesalers.
I was trying to explain to one of my nephews this past week that picking them is not cost effective, but it is not about cost. I don’t think I did a very good job, so I will attempt a clearer explanation here. I can buy them much more cheaply, so why all the hard work? We make our livelihood from running a restaurant. My husband is the Chef and I am the farmer (and reluctant accountant). We both wear many hats in our myriad roles of running the business, but my favorite “hat” is my gardening one. I could have an employee out here picking berries, but I think that misses the point. I want to be the link between food and customer. If we looked at the restaurant as purely a business, hours spent per week picking raspberries are probably not maximizing profit. However, that is not the goal. Sure, we need to make a living and we try to run an efficient business. More importantly, we try to run a business we are proud of. We both feel strongly that customers are taking notice to the difference between restaurants that cook real food from whole (often local) ingredients which are few and the vast majority that are just assembling factory made pre-prepared food.
In the end, I would be growing these berries anyway. They are a small wonder and that is what it is all about for me. Growing, harvesting, and preparing nutritious and non-toxic food for our family is my passion. The work that goes into them is what makes them so special. It is about creating a life, not just a livelihood. We are so incredibly lucky. A chef and a farmer that get to work together and pursue their passions while creating a real life. For both of us, the journey matters the most. If I was not out there sweating and picking I would not be witness to the small wonders around me–like this golden tree frog pondering his next move in the strawberry patch. I hope some restaurant customers enjoy a raspberry chocolate mint mojito or a panna cotta with Small Wonder Farm berries and really appreciate the work behind it. Even if they aren’t aware of the work that goes into it, we are.