Off-farm food
Cold weather last week
finally nipped the lettuce and greens growing
outside our quick
hoops. I'm
curious to see how long the veggies under
cover stay pristine and happy.
But you can't live on
lettuce and tatsoi alone. Over the last couple of weeks, we've
started to thaw out a bit of summer bounty from the freezer. And
to use more grocery store components --- flour, yeast, cheese, and
pepperoni, locally grown (but not in our backyard) old-fashioned
winesaps, and even a splurge on far flung avocados. (That's all
for yesterday's lunch.)
Storebought food makes
the first taste of our October-planted lettuce even more special.
We've been eating the September lettuce for over a month, and the
leaves had started to get a bit large and bitter. Sweet and
succulent baby lettuce from a brand new bed calls for a celebration!
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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How do people deal with the last bit of intestine?
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