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  • What Farm-to-Table Got Wrong - NYTimes.com
    http://www.nytimes.com/2014/05/18/opinion/sunday/what-farm-to-table-got-wrong.html?hp&rref=opinion&_r=1

    Visiting Klaas those years later, hoping to learn what made the emmer so delicious, I realized I was missing the point entirely. The secret to great-tasting wheat, Klaas told me, is that it’s not about the wheat. It’s about the soil.

    In fact, on a tour of his farm, there was surprisingly little wheat to see. Instead, Klaas showed me fields of less-coveted grains and legumes like millet, barley and kidney beans, as well as cover crops like mustard and clover, all of which he plants in meticulously planned rotations. The rotations dictate the quality of the soil, which means they dictate the flavor of the harvests as well. They are the recipe for his delicious emmer.

    Each planting in the sequence has a specific function. Klaas likes his field rotations to begin with a cover crop like the mustard plant. Cover crops are often grown to restore nutrients depleted from a previous harvest. Plowed into the soil after maturity, mustard offers the added benefit of reducing pest and disease problems for subsequent crops.

    Pour être réellement locavore, il faudrait de nouvelles recettes encourageant la rotation des champs.