A day on the rice farm
Published:Sunday | October 17, 2010 | 12:00 AM
Latoya Grindley, Gleaner Writer
"Lick timely, man, every hand must go up same time and come down to lick same time," instructed farmer of 50 years, Hollis Sanderson. This procedure, referred to as the 'garnie' method is done to ensure that rice pods are dispatched from the stalk as it is the constant beating, or licking, which separates the rice pods.
And so with precision and technique the farmers executed and belted out like a choir, chanting work songs that apparently made the job more fun and bearable. With the sun out in full force, the men were not the least bit fazed by the scorching heat as they turned and lick the stalks like their lives depended on it.
Wow! That marked the fascinating start to The Gleaner's Lifestyle team's trip to the Monday Ground rice farm located in Middle Quarters, St Elizabeth. The guides for the hands-on experience on the rice farm were Bilroy Kerr and Sanderson. A very accom-modating duo, myself and photographer Norman Grindley were schooled on reaping and preparing rice for consumption.
To get to the field, we had to walk on a makeshift bridge, which spans a river. A bit apprehensive, I was convinced by Kerr that I could never be so unlucky to be the first to fall off or to have the bridge break under me. And so by faith I proceeded.
The men were already in work mode when we got to the field. But they were a friendly bunch. While I would have wanted to try the garnie technique, it would have been better for all if I observed. Careful analysis shows that it is not just the beating of the stalk, but there is a special swinging method that you master over time.
Since the purpose of visiting the rice field was to learn the processes entailed in rice preparation, it was a must to actually walk through the rice field. The rice plants actually looked like overgrown grass, and being great tutors, Sanderson and Kerr gave detailed instructions on cutting the rice plant.
Together Sanderson and Kerr have chalked up a grand total of 80 years in active rice farming, with Sanderson, the more senior of the two, doing it for 50 years. Both share the five-acre farm with other cultivators.
After being instructed on how to properly cut the rice plants, we were invited to lunch. Where? Right there on the farm.
On the menu was fish tea. Bowls were already out, and Franklyn Kerr (Bilroy's father) doubled as chef and waiter for the day. After inviting myself and the photographer to get comfortable, we were handed bowls of soup. Not the one to stand and eat, I perched on the stump of a huge tree which provided a nice shade from the sun. Opting only for the soup minus the other additions including the dumplings, the hospitable Franklyn, in his attempt to persuade me, said, "My fingernail dem clean, enuh," while chuckling.
One by one, workers and family members converged around the soup pot, waiting to collect their serving, which included the biggest set of dumplings I have ever seen. Officially lunchtime, everyone laughed, talked and used the opportunity to rest until it was back to work.
Cutting our lunch break short, we were then taken to Billy's Grassy Park in Middle Quarters to sample the cooked rice. Before getting there, we had to cross over on the bridge. But this time I skilfully crossed with no fear at all! Then we proceeded to trek through the pathway that would lead to the main road from the farm. After about five minutes, we arrived at our destination.
Rice on menu
The rice grown on the farm forms part of the menu options at Bilroy's restaurant. Giving us a sample of rice and peas with curried shrimp, the rice was smooth and tasted no different from the norm.
Following this, we drove to Wendy Pierce, owner of the rice mill used by the rice farmer. The rice mill has some rich history and has been around for decades, arriving in Jamaica in the 1950s. The mill marks the final process through which the rice goes, as it is used to separate the rice from the trash.
Both Pierce and Bilroy operated the machine to demonstrate the process. Now armed with great insight on the reaping and preparation methods for rice, the Gleaner team left the Breadbasket Parish feeling like semi-'certified' rice farmers.