The seasons, the fields, a few recipes for our native grains, and the story of bringing Vintage Farming back to life. Written from Chilukur, Telangana.
The harvest is in, the cattle are decorated, and the whole village smells of fresh jaggery. A note from our favourite week of the year.
Read storyThe monsoon decides our calendar more than any almanac. Here is how the first proper rain sets the whole paddy season in motion.
Read storyThe living brew that feeds our soil costs almost nothing and takes about a week. This is the exact recipe we use on our beds.
Read storyOur unpolished red rice cooks a little differently from the white rice you may be used to. A few notes so the first pot comes out perfectly.
Read storyVintage Farming began as a dream ten years ago, then life pulled us away. Here is the story of why we returned, and what we promised the soil this time.
Read storySiridhanyalu were the everyday grains of this region long before paddy took over. Here is how we rotate korra, ragi, sama and arika through an ordinary week.
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