|We're so spoiled to be able to make meals almost|
completely with goods we produce ourselves.
But we can do even better.
In 2014, we're looking for a little more bang for our buck. There's satisfaction in being economical and sustainable. I'll step into the chicken coop with kitchen scraps, spent grain from brewing beer, and whey leftover from making cheese, and I get to walk out with a pocket full of eggs, white and blue and brown, some so recently laid that they're still warm, all with richest golden yolks I've ever seen. It feels so rewarding, and I get one step further away from the stereotype of the wasteful American consumer. I feel like part of a primal network of people, animals, and the land.
|We grew these hops for Man Skirt Brewing, |
and we feed his spent grain to the chickens. Everybody wins!
We'll still be growing mostly heirloom varieties using biodynamic and permaculture practices, but there's nothing wrong with trying to save a bit of money and our own energy. So we'll be growing fewer varieties and bulking up on veggies that produce and store well--broccoli, potatoes, carrots, plum tomatoes, green beans. Veggies we can't get enough of, that aren't labor intensive, that won't go to waste. This is what we're working toward--closing the loop, eliminating waste, helping ourselves and others.
To that end, we're taking suggestions for what we should grow next year. What do you grow that's delicious, prolific, easy, and well suited to zone 6b? Because heaven forbid we should do anything that's easy.
|LocalShare pepper cull from Caristi Farms--185 pounds total. |
Most was distributed to food pantries, but we made
50 pounds into pickles and hot pepper jam.