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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