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Last year I grew equal amounts of an early white onion, a red onion and a long storage yellow onion. This year I cut back on the red and whit onions and increased my yellow in the hopes of going longer into the winter next year. I’m also going to try planting late potatoes once i harvest my garlic in June and see if a late harvest of russets store longer into the winter. I grew more than enough to get through the winter last year but I had them all harvested by August and they started going soft in February so maybe planting the russets late will get me through the winter. Worth a try right?
This is one of the reasons to grow enough of certain crops to make spices / seasoning herb selections. If you like the taste of red bell peppers, make paprika. There are tons of ways to dry and make additions to flavor foods with or extend the use of vegetables and herbs. 🙂
Grow what your family likes. Can what you can do. Or dry foods if you can.
Also if your good at tomatoes and your neighbors is good with peppers. Make a deal to trade.
Grow what you can , put up what you can , with out going crazy.
Also in your video on farmers markets. I make quilts. They take a lot of work and time, but you can’t make a living at it. I might sell one once in awhile or trade for produce, or meat.
I don’t eat watermelon or cantaloupe until June. Through Oct and never with meat. I only like fruit fresh in season. Now I don’t mind eating small amounts as a purée or preserve with a peanut butter sandwich here and there or a spoon full with chia pudding. By the way I don’t use much sugar when canning fruit unlike the copious amounts canning books suggest which is not how our ancestors made hams. They didn’t have 1 cup of sugar per 1 cup of fruit available to them. I use 1cup organic sugar per 5 to 7 cups of fruit and it’s delicious
Zach, we live in mid Maine. I plant Patterson onions. I have kept some until mid summer the following year until I ran out. They are great storage onions!! FYI. May you and yours and your listeners have a blessed and bountiful harvest!❤
Mine is a two pronged plan. I want stuff growing all year that I can eat in season as my staple diet. But, I want a lot of storable foods to allow us to survive in case of any number of possible disasters, from loosing all my crops, to an economic disaster happening.
What I don’t want to do is depend on my long term stores to feed us normally. That is key.
For me, year round onions and garlic will be in the form of powdered onions and garlic. I will use it fresh as much as possible, but, like long term storage of foods, it is nice to know the long term dried powders (and curls, I love onion with still some substance still there, not totally powdered) are there when you need them.
Well Zachary, you are correct. My wife and I grow some vegetables during the summer and preserve them for winter and spring months. We can and dry vegetables that we know are not available fresh all winter. We grow potatoes and eat them fresh, we also purchase 100 pounds of potatoes in November and they have lasted right up to April. We have come to the knowledge that preserving foods the same way our grandparents did.
By the way, if I had the room for a greenhouse large enough to grow food, I would. Not calling you lazy, you just have other things to do. Maybe you should build one just in case you need it.
Dry canned potatoes for the first time last fall. Loved them! Have done about three batches since and then planted the sprouted potatoes. But the dry can is way better!
Have beets, carrots and two batches of peas and potatoes all growing here in Washington. Trying onions this year, but it’s way cheaper for me to spend $45 on 150 lbs of onions. They generally last me from September till June. Though this year they made it to march. But we ate 90% of them… love onions!
Great video….the human body has seasonal requirements…this is why mother nature only produces what is meant to be eaten during each season.
A cyclical eco system syncronised to all life forms. Catering season by season for vitality and optimum health.
Eating seasonally keeps us connected to our roots and mother nature…
All year round eating is yet another disconnection, distortion and confusion…
The secret to onions is to find a long storing variety,, and then after harvest dry them upside down with plenty of air flow for at least a month. Dry out the green tops completely, They will store a long time in a dark, cool area. I have onions still in good shape in April, from harvest last July. I still have some garlic too.
My husband and I do eat seasonally to an extent. We live in south east Iowa so I do can, dehydrate and root cellar. I plant two crops of potatoes here. The first is a smaller crop just to eat, which keep in our root cellar until the fall crop comes in. Half of the fall crop I root cellar and the other have I can. That will generally take us to the next season. Since I can items from the garden/orchard for a two-year supply, that seriously cuts down on my work because I don’t have to grow/can everything every year with just one set of hands most of the time (my husband is still employed). My hat off to you with everything you do as a homesteading, homeschooling single dad. Still miss your wife’s beautiful smile. Every once in a while, one of your older videos will pop up and I just have to watch it.
What are your thoughts on fishing catch and release on Shabbat? Not for food or profit, but fun and relaxation. I don’t need an extensive answer as I can do my own research. Maybe just your opinion and a verse to back it up.
Zachary, what do you eat seasonly in winter for your family?
I live in Kentucky, I put out and grow what I can. Im not buying and heating a green house in the winter, eat seasonally makes more since to me. ❤
Last year I grew equal amounts of an early white onion, a red onion and a long storage yellow onion. This year I cut back on the red and whit onions and increased my yellow in the hopes of going longer into the winter next year. I’m also going to try planting late potatoes once i harvest my garlic in June and see if a late harvest of russets store longer into the winter. I grew more than enough to get through the winter last year but I had them all harvested by August and they started going soft in February so maybe planting the russets late will get me through the winter. Worth a try right?
This is one of the reasons to grow enough of certain crops to make spices / seasoning herb selections. If you like the taste of red bell peppers, make paprika. There are tons of ways to dry and make additions to flavor foods with or extend the use of vegetables and herbs. 🙂
Grow what your family likes. Can what you can do. Or dry foods if you can.
Also if your good at tomatoes and your neighbors is good with peppers. Make a deal to trade.
Grow what you can , put up what you can , with out going crazy.
Also in your video on farmers markets. I make quilts. They take a lot of work and time, but you can’t make a living at it. I might sell one once in awhile or trade for produce, or meat.
I don’t eat watermelon or cantaloupe until June. Through Oct and never with meat. I only like fruit fresh in season. Now I don’t mind eating small amounts as a purée or preserve with a peanut butter sandwich here and there or a spoon full with chia pudding. By the way I don’t use much sugar when canning fruit unlike the copious amounts canning books suggest which is not how our ancestors made hams. They didn’t have 1 cup of sugar per 1 cup of fruit available to them. I use 1cup organic sugar per 5 to 7 cups of fruit and it’s delicious
Zach, we live in mid Maine. I plant Patterson onions. I have kept some until mid summer the following year until I ran out. They are great storage onions!! FYI. May you and yours and your listeners have a blessed and bountiful harvest!❤
Mine is a two pronged plan. I want stuff growing all year that I can eat in season as my staple diet. But, I want a lot of storable foods to allow us to survive in case of any number of possible disasters, from loosing all my crops, to an economic disaster happening.
What I don’t want to do is depend on my long term stores to feed us normally. That is key.
For me, year round onions and garlic will be in the form of powdered onions and garlic. I will use it fresh as much as possible, but, like long term storage of foods, it is nice to know the long term dried powders (and curls, I love onion with still some substance still there, not totally powdered) are there when you need them.
If your a failure, I’m toast.
Would you share some of your favorite mutton/lamb recipes?
Well Zachary, you are correct. My wife and I grow some vegetables during the summer and preserve them for winter and spring months. We can and dry vegetables that we know are not available fresh all winter. We grow potatoes and eat them fresh, we also purchase 100 pounds of potatoes in November and they have lasted right up to April. We have come to the knowledge that preserving foods the same way our grandparents did.
By the way, if I had the room for a greenhouse large enough to grow food, I would. Not calling you lazy, you just have other things to do. Maybe you should build one just in case you need it.
Build a greenhouse then you would have a lot of food year round
Never ever give up just keep on going and you will have plenty of food
Dry canned potatoes for the first time last fall. Loved them! Have done about three batches since and then planted the sprouted potatoes. But the dry can is way better!
Have beets, carrots and two batches of peas and potatoes all growing here in Washington. Trying onions this year, but it’s way cheaper for me to spend $45 on 150 lbs of onions. They generally last me from September till June. Though this year they made it to march. But we ate 90% of them… love onions!
Great video….the human body has seasonal requirements…this is why mother nature only produces what is meant to be eaten during each season.
A cyclical eco system syncronised to all life forms. Catering season by season for vitality and optimum health.
Eating seasonally keeps us connected to our roots and mother nature…
All year round eating is yet another disconnection, distortion and confusion…
The secret to onions is to find a long storing variety,, and then after harvest dry them upside down with plenty of air flow for at least a month. Dry out the green tops completely, They will store a long time in a dark, cool area. I have onions still in good shape in April, from harvest last July. I still have some garlic too.
I have come to terms with eating seasonally. We really appreciate the things that come in and have their season.
My husband and I do eat seasonally to an extent. We live in south east Iowa so I do can, dehydrate and root cellar. I plant two crops of potatoes here. The first is a smaller crop just to eat, which keep in our root cellar until the fall crop comes in. Half of the fall crop I root cellar and the other have I can. That will generally take us to the next season. Since I can items from the garden/orchard for a two-year supply, that seriously cuts down on my work because I don’t have to grow/can everything every year with just one set of hands most of the time (my husband is still employed). My hat off to you with everything you do as a homesteading, homeschooling single dad. Still miss your wife’s beautiful smile. Every once in a while, one of your older videos will pop up and I just have to watch it.
What are your thoughts on fishing catch and release on Shabbat? Not for food or profit, but fun and relaxation. I don’t need an extensive answer as I can do my own research. Maybe just your opinion and a verse to back it up.