As a brand committed to sustainability and organic farming practices, we at Tarai Blue Farms take pride in our unique approach to crop rotation. Instead of leaving our fields fallow after our indigo harvest, we plant a crop of mustard. Not only does this provide us with a delicious ingredient for cooking, but it also has other uses, such as in the production of oil paints and pastels.
After our last indigo harvest in November, we collect the dried indigo plants and add them to our compost pit. We then prepare the land for our winter mustard crop, which is grown using the same techniques and care as our indigo. Throughout the winter months, we enjoy the bright yellow views of our thriving mustard crop, which provides a stunning contrast to the green indigo fields we cultivate in the summer.
Come March, we are busy once again on the farm. Our indigo ladies, who are involved in the harvest and extraction, work hard to get the crop cut and onto the deck to have the seeds thresher out of their small pods. The seeds are then collected and sent to our local miller, who extracts the oil for us. This oil is of exceptional quality and is used for cooking throughout the year.
Our crop rotation approach not only ensures that our land remains productive year-round but also helps to promote soil health and reduce soil erosion. The use of mustard crops between indigo harvests is also beneficial for pest management, as it reduces the likelihood of pests developing a resistance to the same crop. Overall, our approach to crop rotation is just one of the many ways that we prioritize sustainability and environmental responsibility in our farming practices.
After our last indigo harvest in November, we collect the dried indigo plants and add them to our compost pit. We then prepare the land for our winter mustard crop, which is grown using the same techniques and care as our indigo. Throughout the winter months, we enjoy the bright yellow views of our thriving mustard crop, which provides a stunning contrast to the green indigo fields we cultivate in the summer.
Come March, we are busy once again on the farm. Our indigo ladies, who are involved in the harvest and extraction, work hard to get the crop cut and onto the deck to have the seeds thresher out of their small pods. The seeds are then collected and sent to our local miller, who extracts the oil for us. This oil is of exceptional quality and is used for cooking throughout the year.
Our crop rotation approach not only ensures that our land remains productive year-round but also helps to promote soil health and reduce soil erosion. The use of mustard crops between indigo harvests is also beneficial for pest management, as it reduces the likelihood of pests developing a resistance to the same crop. Overall, our approach to crop rotation is just one of the many ways that we prioritize sustainability and environmental responsibility in our farming practices.
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