So behind, it’s shameful. Forge ahead, anyway!
Plant: Fall garden of spinach, kale, broccoli, purslane, various lettuce, chard, mizuna, mustard greens, all as seedlings, and in the ground peas, more green beans, chard and carrots.
Harvest: chard, kale, cucumber, potatoes, various tomatoes, beans both green and dry.
Preserve: apple* sauce, peaches* in syrup, tomato-apple* chutney, blueberry* jam, fig jam (figs on sale at grocery store), freezing dry beans. (* from Farmers Market)
Reduce waste: We’re still in our Riot for Austerity mode, so we never produce much waste. Our renovation project required a small dumpster, which came out at under 2 tonnes: lots of the wood was salvaged. We replaced the 50-year-old old yellowed porch roof, which we’re reusing as roofs for our wood piles.
Prepare and store: had our wood burning stove installed; got more mason jars from the landfill; bought large bags of sugar; large bottles of vinegar and big bags of baking soda for home-made cleaning products; am collecting glass bottles for water storage (once I have a bunch I’ll wash them en masse and fill them up). Installed rain water barrels and investigating the Berkey filter system. Purchased and began studying Kathy Harisson’s Just in Case.
Build community food systems: chatted with farmers at the Farmers Market (got a nice deal too), and someone from the Food Project about their Build-a-Garden program. Contacted a local beekeeper. Still plotting Transition.
Eat the food: ate most of all that we harvested and even some (already) of what I preserved.