Early winter food supply

It’s mid-November, and we still haven’t needed to start tapping our frozen/canned winter supplies except for a few quarts of strawberries. In the ground, we have salad greens, cooking greens, leeks, cabbage, bok choi, turnips, carrots, radishes, herbs, and more. In indoors/cold storage we have potatoes, sweet potatoes, onions, garlic, green peppers, hot peppers, winter tomatoes, dried beans, dent corn, and more.

For the rest the winter and next spring, we now have 30lb of venison in the freezer, another 20 or more expected from our second kid, 7 or so chickens to butcher, possibly a goose, a small turkey, and possibly another deer. We have a chest freezer stuffed with locally sourced strawberries, blueberries, peaches, and other fruits, along with six months of our own vegetables. We have rows of canned tomatoes, pickles, jams, applesauce, and more. We have 3lb of farm-made hard cheese waxed and aging, with more to come as we’re still getting 2 quarts a day off the goat. 40lb of locally grown wheat berries await grinding into flour as needed.

The only foodstuffs we’ll be buying this winter are basic staples like oats, sugar, butter, oil, raisins, salt, spices, orange juice, and so on. All these store well, and we tend to buy most in large quantities. We’re certainly not completely food-independent, but we sure can go a long time without needing to visit a store. And so much of our basic nutrition this winter will come from our farm or farms we know personally. That’s a fantastic feeling in an era of faceless, processed, well-travelled pseudo-food.

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