I've had less writing time lately but I am working on a couple of updates on the goats and llama. That means a no frills Independence Days Challenge update for today! :)1. Plant something
- onions (Ebenezer)
- beets (Detroit Red)
- lettuce (Parris Cos)
- turnips (Purple Top White Globe)
- radishes (Pink Beauty)
- orchard grass
- ladino clover
- watermelons
- strawberries (we get a small handful each week)
- tomatoes
- sweet peppers
- cucumbers
- sweet basil
- green beans
- buttercup winter squash
- okra
- eggs
- goat milk
- popcorn (just a couple of ears to check)
- sage
- chard
- black turtle beans
- made and froze pesto
- froze okra
- froze eggs
- canned green beans
- dehydrated tomatoes
- canned tomato soup
4. Waste not
- scraps to chickens and goats
- manure to compost
- re-using canning and cooking water
- line drying clothes when the sun shines which isn't as often these days
- recycling all our cardboard, plastics, glass, & cans
- saving most glass containers for re-use
- trying to buy less plastic so I don't have to "waste" it
5. Want not
- mostly food preservation & seed saving
- our neighbor told us where there is a persimmon tree on our property
6. Build community food systems
- blogging about it
- traded eggs for hardwood logs (for firewood)
7. Eat the food
- melons for fruit
- eggs for baking, breakfast and lunch
- tomatoes and cukes for salads
- okra & Swiss chard for cooked veggies
- potatoes baked or roasted & leftovers for hash browns
- chicken & local farm raised pork & beef
- and a teensy bit of goat milk for my coffee (more on that next post)
No Frills IDC Update © August 2010 by Leigh at http://my5acredream.blogspot.com/
3 comments:
Persimmon- something I have never eaten - just the name sounds good though. Looking forward to the goat milk post - will you be making goat cheese someday?
I can't say I've ever eaten a persimmon. Once in a very rare while we can find them in a grocery store, expensive and not always looking very palatable.
Evelyn they aren't edible until after a good frost. Somehow that changes them from mouth puckeringly astringent to sweet and tasty. I'm not sure what I'll do with these. Persimmon butter maybe. (?)
Nina, as far as I know there are two kinds of persimmons: American and Japanese. I suspect it's the Japanese variety that makes it into the grocery stores. They are a pretty delicate fruit, so I'm not surprised they don't look all that appetizing.
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