It was more of a social than a sustainable weekend this weekend, with a house full of people. So there's not a lot to report this week.
1. Plant Something -
- Sowed swedes, turnips and white beetroot seeds.
- Planted out sweet pepper plants
- spinach
- broad beans
- peas
- onions and onion thinnings
- garlic scapes (found a few more)
- lettuce and salad greens
- pak choi
- baby carrots
- lots and lots and lots of herbs
- strawberries
- the last few morello cherries
- zucchinis
- beetroot
- chillies
- eggs! I always forget to mention them. Lavender gives us roughly four each week, which is enough for the two of us.
- Plaited up the garlic
- The usual things
- Bought 20 more kilner jars to have them on hand when needed
- Bought a deeply discounted hand-cranked flour mill
- Did my tri-weekly bread baking (not with the new flour mill, which hasn't arrived yet)
- Mr. G. filled and rotated our "emergency" jerrycan of diesel (we live some drive away from the nearest services)
- The usual: blogging about it and talking about it obsessively to anyone who'll listen
- Provided lots of veg gardening advice (possibly whether wanted or not) to two veggie gardening newbies
- Made pad thai with everything from the garden except for the rice noodles and sauces
- made fresh salsa and poached eggs in it for brunch
- Used some of the preserved apples from last season, and Grand-Marnier soaked dried fruit and nuts from the "to make fruit cake" stash, to make an apple and minced fruit tart. Absolutely delicious and very popular with said guests.
- Nothing. I've bought no food at all in the past week.
4 comments:
Well done on your achievement. It's a good feeling when you can feed yourself without having to buy food.
One of the best feelings, I'd say. Especially when that included feeding a house full of people!
I use the Fowlers Method for canning which is not in vogue now for vegetable canning because of risk of botchelism. I did follow directions to the letter and processed twice. In America they use pressure canning as the accepted safe method for vegetables (due to the low acid content). I love zucchini soup and we were so pressed for space in the freezer.
Good to know, thanks.
I was looking at buying a pressure canner this year but as most of my preserving is high-acid vegetables I've decided that this is not the year.
We spend a lot of the winter away for work and always turn the freezer off when we're away, so freezing is only suitable for short-term storage for us.
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