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Peach Ice Cream, Precycling, and Uncle Vern’s Answer to the Environmental WHY (Part One)

Uncle Vern’s weekly farm-fueled musings, reposted here on the Abundant Harvest Kitchen Blog

Fresh Facts from 6/1/13

Is it just me, or did May go by too fast? We’re in graduation season already for Pete’s sake. Before ya know it, we’ll be into sweet corn, and field tomatoes, and green beans, and melons…I guess we’re just having way too much fun here. If the brakes on this calendar machine are called misery, I think we’d all opt for the accelerator pedal called fun, but shouldn’t life be more like peach ice cream and less like oatmeal?

Is it just me, or did May go by too fast? We’re in graduation season already for Pete’s sake. Before ya know it, we’ll be into sweet corn, and field tomatoes, and green beans, and melons…I guess we’re just having way too much fun here. If the brakes on this calendar machine are called misery, I think we’d all opt for the accelerator pedal called fun, but shouldn’t life be more like peach ice cream and less like oatmeal?

I mean, you can wolf down your oatmeal so you can get to work, but you don’t do that with peach ice cream. Peach ice cream—which is best served with hot peach cobbler, by the way—is best enjoyed with a small spoon to make it last longer. There’s also the brain freeze factor which is like a built in: “Hey dummy! Slow down and enjoy the ice cream for goodness sake!”

Somehow, smart people like us oughta be able to figure out how to use the big spoon for the stuff ya just gotta do to make a living part of life and the little spoon for the peach ice cream part of life don’tcha think? A brain freeze once in awhile when we’re rushing the good part would be helpful for us dummies so we don’t wake up tomorrow having used the little spoon on the difficult part and the big spoon on the ice cream part. If any of you have this figured out, I’d be your best student.
Hey, bad news. We have to raise our prices a buck on the small and a buck and a half on the large. We’ve been at the same price for three years now. Half of the increase will go to the farmers, and half to web development and maintenance.

Frankly, I think what continues to surprise and baffle me personally is the unending behind-the-scenes expense of running a web-based business. Going into this, I was thinking we’d build this website and there it’d be, happily doing its job while we did ours with a few inexpensive improvements along the way. That might be true for a static site, but the reality has been, there always seems to be a necessary improvement and it’s not inexpensive.

The HUGE project that started last fall to make your account function more intuitively is now joined by a concurrent project to make the whole thing function correctly from your phone or tablet (close to half of you are already using the site this way). Both will be done by this fall. We decided last week that this is just an ongoing cost we need to acknowledge and budget for, and this increase takes care of that. There will be a couple obligatory emails with the same announcement before the change mid-June.
Back to WHY! We’ve skimmed through why from you, the farmers and the employee’s perspective, but what about why from our planet’s perspective? This is so important guys.

First off, there’s the box. This box all by itself is replacing 49 boxes each year. The term for this is precycling. Why recycle when you can precycle? Then there’s all the precycled packaging that doesn’t exist for each item. At the grocery store, you’d have a dozen plastic bags just to get your stuff to the check out line. And then they’d put it into more bags to get it to your car. With this deal, you end up with a little kraft paper, which the worms in the compost pile are thankful for.

Not only that, but those of you who’ve been here know the farms use precycling to get their produce to us. We provide a sanitized harvest container for them to pick into which saves more natural resources here than you can imagine.

Oh, we’re just getting started with the environmental why. I can’t wait till next week!

Read the Complete Fresh Facts Newsletter for 6/1/13 on Our Website

Author AHO Kitchen Team

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