Last night we had a killing frost. Not that there was much on the garden. Just Brussels Sprouts, Rhubarb, some beans drying, and Horseradish of course.
Inside the house, however, is a different story. Mostly with regards to the tomatoes. In fact it seems that everyone in our area had a bumper tomato crop and we can’t give the things away.
So we’re canning juice, freezing ketchup and plain tomatoes and making soup. We were able to reduce the bags of frozen tomatoes from last year to zero, but we still have over 30 jars of canned tomatoes from last year in the cellar.
We decided to stop processing the tomatoes because we have enough. This is the total of what we put away:
29 canning quart jars of juice
11 large freezer bags of whole tomatoes
10 reused peanut butter jars of marinara sauce
18 pb jars or ketchup
and we have some romas still in the fridge for fresh eating.
and again this is added to the 29 canned jars already in the cellar.
Nuts, I know.
Next year we will not be planting tomatoes. Well, OK we’ll plant a few for fresh fruit but that’s it.
We did have some left and Ernie took them to his sister who doled them out at the Drop-In and to immediate family that needed some. That went over quite well and none were wasted.
About The Garlic
I planted the garlic by myself this year. Ernie was busy with other things so I did all the planting, which is fine.
We bought new garlic seed this year from professional garlic growers. Marino, Gaia’s Joy and Northern Quebec are the names. This garlic is prairie adapted to our area.
We also purchase new seed from the organic vegetable farmer we originally bought from years ago and found out that he buys seed every year from a different province. This means it is not prairie adapted and would likely explain why we are having trouble with it.
We will therefore be reducing the plantings of this variety – I can’t remember what he said the name of it was – in favour of smaller types of garlic produced locally.
Altogether I planted 250 cloves in three different locations. Below is a picture of the new garlic bed. The chairs and pail are to help prevent the dogs from running through it.
Peppers Were Successful
We had a pretty good crop of peppers considering we didn’t plant as many as two years ago. There were enough to put away quite a few containers in the freezer. Peppers are on par here with garlic with regards to importance. We have decided to up the pepper production next year.
We now have a good method of starting, transplanting and increasing speed of production for our area. Pepper tents are a must here and work wonders.
And of course cabbage, herbs, beans, peas were all good this year as well. We left most of our beans to dry and will do that next year as well. Neither of us care much for processed beans, so we will only be eating fresh.
We had trouble with corn since it was so dry and grass bound so they were stunted. But they gave a little produce anyway.
And the potatoes. Well, lets say we’ll be buying in the spring. This year was so dry that we got half of what we had last year. We need to plant in a different location next year as well and make a few soil amendments that I will discuss at a later date.
So that’s it for the garden. Now on to other homestead things like cooking and eating, crafts and art and small town life. And maybe a bit of travelling. And writing…
Over a year ago, I did an experiment of sorts in my kitchen. Using the local Co-op weekly sales flyer, I chose food items up to $10 per day to see if a family of two could feed itself well on that amount.
The problem I have found is that eating “well” is a subjective term. Some people think that eating well means eating at restaurants or buying as much convenience food as they want. OR it could mean a certain quality or price of food.
All this is just avoiding learning how to eat well for less. It can be done.
To remind ourselves from the last post: The daily food purchases for Day One and Day Two are as follows:
Day 1: Eggs, Butter, Pasta (made from white flour, not great but that is what we used for now), Salt.
From this you could eat for the day and if you did have some condiments such as ketchup or left over from previous purchases of food you could use those to spruce things up.
At our food store, this all cost $9.54 cents. At other stores you could get it for less, I’m sure, but that is not part of the project.
The point is use what is available.
The belief is often that you can’t eat well and cheap, locally.
Day 2: Carrots, Banana, Potatoes, Onion, Barley. Cost: $10.00
With the ingredients from these two days, I made a vegetable soup that was unbelievably good.
So now you have pasta and soup with some fruit.
We figured out that our soup cost us 38 cents a serving while a store brand, canned, cream of mushroom soup cost about 24 cents. However, the nutritional content of the canned soup is clearly lower. Eating this canned food is NOT what I would call eating well.
I expect that some people don’t know how to make soup from scratch, and therefore think that they have to buy canned and therefore can’t eat well.
The key to eating this way is to learn how to cook. It’s as simple as that, or as difficult.
Cooking for oneself takes time and effort, just like anything else worthwhile. Our society has moved away from that. The focus is on ready made, packaged foods. You get addicted to these and the convenience of them. They are part of the disconnect between how people work and how people live. They are easy and simple – and not nourishing.
I am not saying this to point the finger of blame at anyone or of how people live, just a statement of fact. My goal is to educate people to see that it is not as difficult as they might believe and to encourage a bit more food security into their lives – learning how to prepare their own food. That is the whole point of this blog.
Many people go to jobs daily that suck the life out of them. They are then exhausted and don’t have the energy to prepare good food for themselves. There is a different way.
This happened to Ernie during his working life in the big city. Work was from 7 am to 3 pm. Luckily his commute was only about 20 mins each way, but at the end of the work day he would go home and sleep for an hour before eating a meal or two hours after the meal. When he changed his life from working at this job, his food selections changed as well.
Working at something you don’t feel good about or are not connected with depletes your energy just like eating crappy food. I know, I’ve done both.
If you feel defensive when reading this post you may not be secure in your food or other choices. Please don’t post a negative comment. The intention is not to try and insult you (I am not that much in control of your thinking anyway ;-).
There are people who need help and it is to those people that this post is directed. Thanks you.
I will continue this experiment as planned and post the results here shortly – with a few modifications. Day 3 and 4 will be posted on soon.
Our greenhouse is finished. Well, except for painting the trim. The plants that have been in there so far this summer are growing somewhat faster than those outside, but I feel this is likely due to transplant shock of those that were put out.
As I have said before this greenhouse was built with mostly scrap/recycled/savaged materials with the exception of a few pieces of wood and the roof plastic. Even the vinyl siding was salvaged from the dump.
It is functional, not bad looking and seems to be working well.
As for the plants that are growing inside, they are also doing quite well. We have tomatoes, peppers, and herbs in there as well as outside on the patio.
This is all really an experiment for me. I wanted to try to grow vegetables in pots, in and outside of the greenhouse, to see if and how easily it could be done here in our climate.
What I have found is that it is easy to grow your own food in pots on balconies or outside on your patio. The easiest things I have found to grow are herbs, onions, obviously tomatoes, peppers, kale… well everything really.
I even have corn growing in two pots just to see if it would work. And yes it works.
Recently, several people have complained to me about the increased prices at the grocery store, particularly vegetables. Of the people who complained to me, some lived in the city and some lived in rural areas.
I can understand that there will be certain places in urban areas in which it will be difficult to have any kind of outdoor space for plants. But everyone has an indoor place for one plant.
So there is really no excuse not to do this except that you are completely set against doing it.
Why should I grow my own food? Isn’t it time consuming?
My answer to this is, no. But it IS a lifestyle. My opinion ( if it matters) is that everyone should learn how to grow SOMETHING of their own, even if it is just flowers or houseplants. I believe tending to garden, even a small one, is an important part of being human. But you don’t have to start out growing everything at once. And of course if you don’t want to that is your choice. Just don’t complain to me about the price of food.
When you learn how to grow even the most simple and small amounts of food for yourself, you are connecting to nature, you can control where some of your food comes from and you learn something new every time you plant something. This last point is the most important one of the three in my mind.
What to grow
Growing your own herbs is the best way I have found to start growing food. You can grow all of the oregano, basil, coriander, parsley and dill you need for a whole year in pots in a small space. Parsley can grow inside all winter in a sunny window, and early in the year you can start coriander (cilantro), dill and even small onions in pots to pinch for fresh flavour in your cooking.
Multiplier onions can provide green onions before they mature AND just the greens if you want. If you leave them to mature, the bulbs can be saved and planted at another time. There is really no way to make a mistake in planting them.
Other really useful plants to plant in pots are tomatoes and peppers. They take a little more attention, especially pruning for the tomatoes but nothing that can’t be handled.
Tomatoes never have to go bad because if you grow too many because you can freeze them whole and use them anytime during the non-growing season.
Anyway, I’m not getting rid of my greenhouse just because I don’t need it. I love it and will use it to start the large amount of veggies we need each year.
But it is time for people to take matters into their own hands and start growing some of their own food if only just to eat something amazing.
Our main focus on the village homestead is to reduce consumption of stuff we don’t need. That doesn’t include what we eat though.
We are actually increasing the amount of vegetables, including herbs that we grow ourselves. This means we need more containers for planting, growing medium and trays to put the containers in. We also need more space.
This year we decided it was time to have a greenhouse to support these plants. Since finally starting a business dealing with herbs and garlic, I felt it was now unavoidable to build one.
Ernie drew up a couple of plans and looked in a few books and we designed a greenhouse based on where it will be situated and the materials we had. We wanted to use as much of what we already had as possible.
Using What We Have
Over the years, Ernie has saved old windows that were replaced on the house, all kinds of wood, pieces of siding, nails and screws, and many other things that might come in handy for building. The only things that we were missing for this project were the concrete for the footing (which we didn’t really need), the roofing, which will be purchased fibreglass panels and some miscellaneous pieces of wood like some studs and a piece of plywood.
The door is even the old front door from the house. Nothing goes to waste.
We chose a slanted roof because it would be more efficient for collecting water. The tall side is north facing and has the door but no windows. There will be enough light from the other three sides. Rain water will be collected on the one side or go into the raspberries in the ground around the greenhouse. Water will not collect on the north side where we will be entering.
My plan is to grow certain plants in the greenhouse all summer. These will be the tomatoes that I want to save seeds from in particular (heirloom), and some herbs that need the heat.
Since the building is not completed yet, I will be posting again on the progress and then on how I am filling it up with plants. Ernie figures it should be done over the weekend.
We have onions that we can keep all winter and sometimes into the summer. They are extremely hardy and VERY strong tasting. I planted one sprouting onion in an old honey container (you don’t need anything fancy) after letting it sit in a container of water and paper so that it won’t sit right in the water. This is actually a test because I have never done this before and I would like to start producing some of our own fresh vegetables in the winter. This seemed like that most natural thing to start with.
So far so good.