Farming by the Buna River: A Story of Tradition and Care
Along the banks of the Buna River, where fertile soil has nourished generations, one family continues a legacy that stretches back decades. For them, farming is more than work, it’s tradition, identity, and a way of caring for the land.
“We started farming 15 years ago. It was a continuation of the family tradition, inherited from my relatives who were involved in agriculture their entire lives.”
This continuation is not about chasing trends or industrial expansion. It’s about living in rhythm with the land, trusting its richness, and producing food that remains true to its roots.
The farm still carries the heartbeat of traditional practices. Organic fertilizer, carefully composted from the previous summer, enriches the fields. Crops are sown and harvested in cycles that echo the work of parents and grandparents. Cheese and milk, staples of the family table, are still made with the same care as before.
Some memories of farming sound almost like stories from a different world. Decades ago, land was plowed with wooden and metal tools forged by local craftsmen. The “parmen”, a V-shaped plow, cut into the earth, while pairs of oxen—one trained, one still learning—pulled in steady rhythm. Buckets of water were lifted from the Buna to irrigate fields of beans and melons. These tools now rest in the Ethno-museum Dragin, silent witnesses of a way of life that shaped the region.
Today, some methods have changed. Black plastic sheeting is now used to protect the soil’s moisture and limit weeds, a modern intervention that saves water but also raises questions about recycling. Yet the heart of farming here remains rooted in tradition.
For this family, farming is inseparable from health. Their guiding principle is simple: food should be clean, natural, and nourishing. No pesticides touch the soil, no chemicals disturb the crops.
“The biggest benefit from this work is the security of knowing that the food we consume is organic and healthy. The fertile land by the Buna River is a treasure that is worth learning how to use in the best possible way.”
This belief has earned the trust of local buyers, who return season after season for watermelon, beans, tomatoes, peppers, and other produce that tastes as food should, fresh and unspoiled.
The work is not without its struggles. Preserving fresh dairy and vegetables requires shade nets and proper refrigeration, resources that are often out of reach. Competing against big companies offering cheaper, non-organic products is another uphill battle.
“Working with agricultural products is demanding due to the need for constant care, daily watering, and sun protection… Large companies compete in the market with lower prices, creating insecurity among local traders.”
And yet, despite these difficulties, there is strength in persistence, and encouragement in the bond between farmer and consumer.
The farm is also a place of hospitality and sharing. Tourists who visit Ulqin can stop by, if they are curious to learn about “slow food” and how it is cultivated.
“Through tourism offers, tourists can visit the farm and learn about the production process. I’ve noticed that abroad the term ‘slow food’ is very current and gaining the attention it deserves.”
There’s also a hope that local children will come more often, through school visits or community programs, so that they too can learn the value of land and food.
As lifestyles change and young people drift away from farming, there is worry that traditional knowledge could fade. Yet there is also belief that education and awareness can keep these practices alive.
“It’s necessary to educate and raise awareness among young people about how valuable it is to grow and cultivate pesticide-free agricultural products.”
Asked what advice he would give to someone starting out, Naida smiles and answers with words that sound like both guidance and encouragement:
“To not give up and to work as if for themselves, with heart and dedication. One day it will be appreciated.”
The Taste of the Buna Fields
- Spring: Chard, spinach, lettuce, Kravari beans (a local variety preserved for over 40 years)
- Summer: Watermelon, melons, tomatoes, peppers, hot peppers, eggplants, cucumbers
- Autumn: Pomegranates, spinach, beans
- All year round: Cheese and milk
This is not just agriculture, it is living heritage, resilience in the face of change, and a reminder of how much the earth can give when cared for with respect. The Buna River carries with it not only water, but also the stories of the people who farm its banks, stories of patience, endurance, and faith in the soil.