Amie’s drawings of a flower and Amie in the garden
Plant. Did that!
Started sprouting fenugreek as an experiment – that count as planting, right? – and love it: so easy and yummy, a mini-garden right in my kitchen.
Planted Farmers Market peach seeds (Canadian Harmony) in a bed that will be mulched in Winter – whatever comes up in Spring will be transplanted into a pot.
The big one was transplanting into the hoop house beds the winter harvest seedlings: spinach, several lettuces, broccoli, kale, chard, purslane, parsley, mizuna, and mustard greens. Also the big broccoli plant, the two largest kale plants, and the chard plants from other beds. There also sowed more of the same plus claytonia, mache, tatsoi, and other hardy veggie seeds. Covered all these up with my row covers. I hope the clamps arrive soon so I can put the plastic up.
Harvest. Still chard, kale, carrots, green beans, lima beans, peas. And fenugreek sprouts:
Preserve. Canning has slowed down since my Farmers Market closed. The last apples went into two quarts and two pints of unsweetened apple sauce with peel (a beautiful pink). Froze more vegetable stock. I got our tiny chest freezer going, stuffed with flour, rice and sugar, and tomorrow when it’s really cold will transfer to it some of the foods from our overstuffed over-the-fridge-freezer.
Waste not. We finally wrapped our hot water boiler. We also got a big load of beautiful and well-fitting Winter clothes for Amie from a friend (thank you!).
Want not. Split more kindling. Ordered 10’x 500′ of row cover (that’ll last us a couple of years).
Build community food systems. Our hoop house is extremely visible from the street :)
Eat the food. Ate everything we harvested and the freezer food is getting good rotation. I’m so tempted to open one of those peaches in syrup jars. We did order a take-out pizza one evening, though. Also drank our first glasses of raw milk.