Old School Farming Techniques For Growing and Preserving Food

We've all tend to feel most progress is good, that technology will improve our lives and make things more comfortable and more efficient. When it comes to farming, technology has given us industrial agriculture, and it has changed the world, and unfortunately in this case not always for the better.

While industrial farming techniques have improved yields, it's often at the expense of the diversity of crops and the environment's detriment. For example, the way industrial farming treats the soil is a contributor to global warming.

The soil has been playing a role in climate since the beginning of time. It's full of carbon fuel that helps support plant life and microorganisms, but industrial farming rips up the soil releasing vast amounts of carbon into the atmosphere. Soil has been our natural method carbon sink and storage to feed roots and slowly release thru plants

Today, as we are becoming more aware and choosing to live sustainably, many farmers, urban homesteaders, and gardeners turn to the past for inspiration. From crop rotation, no till farming and even to using farmhouse designs. There are many old school techniques that will reduce utility use,repurpose, materials, and preserving food are all eco-friendly, environmentally sustainable practices.

This article will explore some old school farming techniques that can help reduce climate change, use resources more sustainably, and solve other pressing environmental issues.

Looking Back: No-Till Farming To Reverse Climate Change

Industrial farming practices are designed to increase yield with little regard for soil health. Soil is often supplemented with chemical fertilizers, and by ripping up the earth, these techniques are releasing tons of carbon into the air.

Returning to a simple old school technique called "no-till" farming leaves the soil undisturbed, and the carbon that is trapped underground can help reverse climate change. Everything we want for the planet above ground depends on the activity of microorganisms below.

Plants remove carbon from the air and convert it into fuel for themselves. They share 40% of the carbon they remove with soil microorganisms. Those microorganisms eat carbon fuel and grow with it creating their habitat in the soil. All of these activities remove the carbon and fix it into the soil.

As the agricultural revolution came along, we began to play with nature. With farming techniques, burning forests, and plowing up the soil, we began releasing all of the carbon sequestered there. The solution is going back to no-till farming.

With this method, farmers plant crops with minimal disturbance to the soil, keeping the microorganism system intact. This also keeps carbon in the soil instead of releasing it into the air. Combine no-till farming with the planting of dense cover crops like beans or grasses that grow when the ground would be bare. Cover crops capture carbon dioxide and sequester carbon in the soil, feeding and supporting the underground community of microorganisms.

This technique is healthy for the plants, very beneficial for the land, and removes carbon, a lot of carbon, from the air. It's been estimated that returning just 11% of the world's arable cropland to no-till farming could offset all of our current carbon dioxide emissions.

Nature Loves Diversity

Another modern farming technique terrible for the soil is monoculture or growing a single crop year after year while fortifying soil with chemicals. Old school farming relies on diversity, companion planting, and treating the farm as an ecosystem rather than the current production model of monocultures and low diversity.

Old school farming techniques bring other benefits too. Because old school farming treats the environment as an ecosystem, synthetic fertilizers, pesticides, and fungicides are replaced with natural alternatives at a fraction of the conventional production model's cost. As a result, yields increase at a lower price, and the soil is regenerated. This regenerative agriculture (another old school technique) significantly reduces the need for fertilizers and other chemicals within three to five years resulting in dramatically less damage to the soil and groundwater supplies.

Old School Farmhouse Construction Techniques

Not only can old school techniques improve soil health, increase yield, and reduce costs, Farmers understood the importance of conserving resources. They developed building techniques designed to work with local weather conditions to reduce utility use and conserve resources.

In cold northern regions, the farmhouse design served to keep the home warm in winter. By placing the house and barn close, the barn would be used to block prevailing winds. The homes would also incorporate a mudroom as a second chamber to keep out the cold. The combination of orientation and secondary "airlock" would work together to keep the home warmer in winter using less energy.

In the south, similar construction techniques were developed to address the hot, humid conditions. The low slung roof and deep porch of a southern farmhouse was designed to provide shade and draw in cool air during the day's heat.

On the farm, all of these techniques work together to increase sustainability, reduce waste, maximize yield, and protect the environment.

Preserving The Harvest

Our grandparents and great grandparents understood that their families ate well during the long hard winter by preserving their homegrown produce. The methods they used to preserve food took time, energy, and effort. The preserved food was free of harmful chemicals and preservatives and healthy.

Here are some old school food preservation techniques that are still being used today!

Canning

Canning is one of the healthiest ways to preserve food. It requires a pressure cooker or pot full of water and sterilized canning jars, lids, and rings. There are two basic methods, water bath, and pressure canning.

Fresh produce should be canned as soon as possible to keep nutrients at their peak. It's important to sterilize your jars and have the proper temperature to obtain a tight seal between the jars and canning lids.

Pickling/Fermenting

Pickling is a food preservation method that requires you to soak food in a mixture of vinegar, spices, and salt—pickling results in fermentation, which results in delicious taste while maintaining the food texture. The acid from the vinegar prevents the growth of harmful bacteria.

Drying

Dehydration is one of the oldest methods for preserving food known to man. It can be used to preserve fruits, veggies, herbs, and meats. Ancient people used the sun, wind, and smoking techniques to dry their food. Today, you can do it with freeze-drying dehydrators, toaster ovens, or even the regular oven.

Salting

Salt curing is another old-fashioned technique that is used for preserving both fish and meat. Salt curing inhibits the growth of food-borne pathogens by drawing out moisture. It deactivates harmful bacteria, fungi, and other pathogens, and the food stays preserved for months.

Freezing

Freezing preserves food by preventing the growth of microorganisms that cause spoilage. The freshness of the fruit and vegetables when they are frozen will affect their condition later. Freeze food as fast as possible after harvest. Ts can be rinsed, dried, and placed in a single layer in the freezer, then frozen, placed in baggies until needed.

Vegetables need a crucial heating process called blanching before being frozen. Blanching cleans the veggies of dirt and organisms and stops the food's enzymatic degradation, resulting in loss of flavor and vitamins.

In conclusion

These old school farming techniques can be highly rewarding, financially beneficial, and a great way to enjoy fresh, healthy food all year long. From taking a sustainable approach to growing produce and using techniques like crop rotation and regenerative farming, we can learn a lot from our forefathers to preserve fruit, vegetables, and meat. When it comes to protecting the environment, we can learn a lot from the past!

With In Green Living, Joni Keefe shares nature-based design choices for buildings, urban greenspaces, and Interior Design. Her interests follow Real Estate & housing sustainable agriculture, eco-friendly building products, and the latest trends in green design. She is a published writer with horticultural design work featured in national publications.