PRESERVING THE HARVEST

One of the most challenging things we have encountered on our journey to live a sustainable and self-sufficient life is to provide all our own food, both for us and the livestock.  Human error, Mother Nature and a vast array of other issues are sometimes unwanted adversaries.  With some successes and some failures, there is always the rush to preserve the bounty.  It ALL seems to be ready at the same time! 

Garden pea and ham soup, apple pie filling (from our OWN apple trees - a first this year!), and Rob's family recipe for crunchy dills.  Just a day's work here - much more to come.  The kitchen smells wonderful - dilly, vinegary, smoky and cinnamony all at the same time,

THE FIRST DAY OF SUMMER 'ROUND HERE

AND SO IT BEGINS.....

We eat seasonally here except for canned and frozen veggies and winter greens from the passive solar greenhouse.  This means LOTS of stored carrots, onions and potatoes which besides getting a little tiresome, are getting wrinkly and sprouty.  SO, that first fresh salad from the garden is a big treat!

MORNIN'

Good morning from Wyoming!  Warmer weather the next few days which should get the gardens (and weeds) going...looking forward to garden salad later this week...yea!