Rice Harvest

Like most other parts of Asia, rice is the staple in Nepal. Rice is central to the culture here. In Hindu practices, a meal is not considered a real meal unless there is rice. Even the way of asking if someone has eaten literally translates into, “Have you had rice?” (“bhat khani?”). Rice patties (dhaan) are found all over the country. They spread out into the horizon in the plains of Terai; green-gold patchworks are scattered across Kathmandu valley; devotees of the sacred grain carve terraces into mountain faces.

And now is one of the best times of the year: the rice plants have turned from green to gold, and now is time to harvest. Yesterday (meaning Wednesday) we started harvesting the rice, and today we finish. Harvesting rice is a team effort. Some of us are in the paddies cutting the long stalks and making bundles. The bundles are taken up from the muddy terraces by others. At the top, there are people who take the bundles and swing them against rocks laid out on a large plastic tarp to loosen the grain from the plant. The leftover plant material is collected to make hay to feed the buffalo, and the grain is collected to be processed at the end of the harvest. Processing consists of removing the husks from the individual pieces of rice, and then storing the finished grain. These two or three days of harvest will last the whole year.

After the harvest comes the celeration. Dashain, the biggest of the Nepali holidays, is the week-long celebration of the harvest and of family. All schools and public operations are closed for two weeks for the preparation and celebration of the holiday. It starts this year on the 19^th. As it is the most important of all the festivals, I will be taking the week off to be with my family and to celebrate. I’ll be back on the farm and on the blog right after, but until then, bhijaya dasami (happy Dashain)!