I find it hard to believe that it's December and we're still eating fresh produce for almost every meal.  I snagged these oyster mushrooms a couple of days ago while walking Lucy --- they had sprung up on the part of the fallen oyster mushroom log that I thought was mushroom-free and thus left behind.  Even though the mushrooms were frozen solid, they thawed out to make tasty fajitas.

Meanwhile, we're filling our salad bowls with lots of lettuce and the steamer with masses of mustard and swiss chard greens along with a weekly dose of broccoli side florets.  There are parsley and Egyptian onion tops for extra fresh greenery, and our house is full of stored sweet potatoes, white potatoes, butternuts, and garlic.  We've still got a few ripening tomatoes, but they're not anything to write home about.

In the interest of variety, we've thawed out a gallon and a half of vegetables from the freezer, but in terms of quantity, we could still be eating entirely from the garden if we felt like it.  Even though half of our fall garden didn't germinate, the plants that did come up have given us the tastiest early winter ever!

Want more in-depth information? Browse through our books.

Or explore more posts by date or by subject.

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.



Want to be notified when new comments are posted on this page? Click on the RSS button after you add a comment to subscribe to the comment feed, or simply check the box beside "email replies to me" while writing your comment.

Powered by Branchable Wiki Hosting.