I stooped low to slice the stem of cauliflower, relishing the feel of damp, bare earth on my fingertips, before tossing it into the back of a waiting pick-up truck.
There were around 15 of us, spread out across the field, racing against the clock to pick as much veg as possible, stopping only for a short break and a chat over tea and cake.
Often we’ll have just a small window of opportunity to pick produce before a field is ploughed and replanted because farmers have to get it back into use as soon as possible.
This was a very different kind of harvest, though.
We were picking all this food by hand, without the help of huge, expensive machines. And we were doing it for free – with the farmer’s blessing – by reviving an ancient practice called gleaning.
Later, the cauliflowers would be piled into crates and distributed to thousands of needy people through food banks and soup kitchens– the freshest, …