September 19, 2015
The idea of being self sufficient has always appealed to me. While there is no way we will be becoming totally self sufficient any time soon, I have managed to put a lot of produce away for winter. I have been super busy picking, digging, pickling, jelling, juicing, freezing, drying and canning. Mostly it is my garden produce but also a fair bit of wild edibles and fruit from friends’ trees. So far I’ve made apple juice, cranberry apple juice, grape juice, grape jelly, cranberry jelly, sour cherry jam, apple sauce, apple pie filling, dill pickles, pickled carrots, sauerkraut, kimchi, relish, canned tomatoes, salsa, frozen raspberries, frozen corn, frozen greens, frozen green & yellow beans and even dehydrated watermelon. I have dried rose hips, nettle, alfalfa, yarrow, mint, oregano, basil, parsley, rosemary and sage. I have also frozen wild mushrooms (pidpenky and morals) and put away a wagon full of squash. I have a couple braids of onions and garlic and pails of carrots, beets and potatoes.
This was an exceptionally good year for the garden. We watered it using lake water early in the season when it was dry. Come August we started getting regular rains and we were content to let God do the watering. And what a bountiful crop we had with large tomatoes, potatoes and carrots. We even had our first ever crop of juicy delicious mouth watering watermelons.
Its been a lot of work bringing in the harvest but I am loving it. The garden is almost all in now, just another 50 or so hills of potatoes to dig. OMG. We might just be living on potatoes this winter. (what to do with an abundance of potatoes and zucchini?? Check out this delicious Cream of Zucchini and Potato Soup recipe!)
We are still in the process of finishing our root cellar in the basement and I can’t wait for it to be finished and all the shelves up so I can see all the pails of produce and jars of preserves lined up.