A true story about a young woman’s journey from New York into a deep relationship with both her husband and farm in today’s world.
The heirloom Armenian Cucumber has been a preferred choice of home gardeners for generations for it’s taste, productivity and “burpless” qualities.
One of the things that I most enjoyed about The Dirty Life is that it is a story about a real woman in today’s world. She begins as a savvy New York freelance writer, and winds up as a deeply devoted farm wife. This journey is not something that she consciously chooses in the beginning, but becomes something that takes hold of her and pulls her in an entirely new direction.
She is completely unprepared for her first meeting with the farmer who becomes her husband, but soon realizes that there are deeply rooted forces in her life that cannot be ignored. To her credit, she does not run away from a completely alien experience on her first meeting with Mark, her future husband. She believes that she is happy with her New York life, but soon realizes that the simple farm life offers a deep soul satisfying choice that is completely unmatched in the superficial, upwardly mobile city. This is not to say that the farm life is easier than trying to make a living in the city, as it is much more difficult physically and emotionally yet is in many ways more rewarding.
Kristin tells the story mainly from her point of view, yet offers insights into the conviction that drives her husband on the farm. She tells her story in a real, unglossy way that shows both the beauty and the heartache of farm life. The audacity of two young, somewhat inexperienced people in starting a farm that supplies all of the food for a small community of subscribers comes through clearly. Food is a focal point of the book; from the fresh, vibrant produce of the farm to the upscale cafes in New York.
Part of the core of this book is about chasing a dream and the joys and frustrations experienced in the chase. Another is a young woman’s journey into a deep relationship that she had hoped for but never expected to have. Yet another shows the daily challenges involved in growing our food. Watching the success happen only after much hard work is refreshing to see in today’s age of expected instant gratification.
This is an inspirational yet cautionary tale for anyone thinking of taking up farming as a profession. She clearly shows that success is very possible, but the work is hard, long and arduous. Watching her travel the path to the dedication needed to make both her marriage and the farm work is part of what keeps this book open and approachable.
A very enjoyable read, and one that’s worth going back to several times.
I’ve often wondered why the Armenian Cucumber was always the preferred choice of cucumber for my grandmother. She said it was the best tasting cucumber and that it was “burpless” which was important to her. I know sometimes folks are very sensitive to eating raw cucumber because of that burping issue.
What causes the burping? Some foods are more prone to producing gas, such as onions, celery, and cucumbers. Foods high in fiber have more of the “gas” forming characteristics which can cause that burping issue. But back to the Armenian Cucumber, which is really a melon (Cucumis melo var. flexuosus) is why we don’t burp. There is a funny group of melons that botanically are melons but are much similar in characteristic to the cucumber (Cucumis sativus).
I wanted to know more about this Armenian Cucumber, so I referred again to Fearing Burr’s Field and Garden Vegetables of America to read up on the Snake or Serpent Cucumber (AKA Armenian Cucumber).
Though generally considered as a species of cucumber, this plant should properly be classed with melons. In its manner of growth, foliage, flowering, and in the odor and taste of the ripened fruit, it strongly resembles the muskmelon. The fruit is slender and flexuous; frequently measuring more than three feet in length; and is often gracefully coiled or folded in a serpent-like form. The fruit is sometimes pickled in the manner of the Common Cucumber, but is seldom served at table sliced in its crude state. It is generally cultivated on account of its serpent-like form, rather than for its value as an esculent (edible). Well-grown specimens are quite attractive; and, as curious vegetable productions, contribute to the interest and variety of horticultural exhibitions.
Interesting that in 1865 not much was mentioned about the “burpless” quality that the Armenian Cucumber is known for today. I would have to say it is much tastier than just an ornamental for the local county fair!
Give this recipe a try with your Armenian Cucumbers!
Peasant Salad
Makes 4 servings
Recipe Tip! Redmond Salt is the best tasting salt to use with fresh garden vegetables. A sprinkle on a fresh cut tomato or on a hard-boiled egg is heaven.
“The Dirty Life- A Memoir of Farming, Food and Love” by Kristin Kimball
A true story about a young woman’s journey from New York into a deep relationship with both her husband and farm in today’s world.
Armenian Cucumber- Best Burpless Heirloom Cucumber
The heirloom Armenian Cucumber has been a preferred choice of home gardeners for generations for it’s taste, productivity and “burpless” qualities.