It's all I think about, dream about, google about. I do not Tweet about it however. I don't know how.
I am obsessed about how to freeze it, can it, dry it, hang it, cook it, anything at all to fill our larders full as our bank account steadily empties. No worries, (she said half-heartedly) it's all part of the Poor Farm Plan. But as we get closer to our goal of living under the poverty line (about $16,000 for two in Illinois) the more Holy Basil tea I am gulping.
It has mild sedative qualities you know.
Although I have canned and frozen food before, it was, sort of a hobby. We did not HAVE to do it, we did it because home grown food tastes better and is scientifically better for your health. It's also a satisfying task. Our income the first twenty years of our marriage allowed us to buy food at the grocery store willy-nilly, as our appetites desired. This year however, is the year of truth. Our income is dribbling away so we must ramp up the whole self sufficiency package. Walking the walk and all that.
So far this past summer I've canned green beans. yellow beans, tomatoes, salsa, sauerkraut, and ketchup. I've frozen corn, onions, peppers, pumpkin, eggs, and more tomatoes. I'm not bragging, just counting up number of meals. At this point I figure we can make it through February. So to get us into March I'm now moving onto sweet potatoes.
Unlike so many of my other blogger friends who did not have the best sweet potato crop this season, we were crazily blessed with more than enough. So much so, we were able to support several big mice found under the plastic mulch we used. We won't do that again over any root vegetables. Made for one great rodent hotel with unlimited food and shelter from the weather. We estimate we lost about 1/3 of the sweet potato crop to Mickey and friends but still, there is plenty.
The badly chewed bits were divided between the chickens and the compost pile, while the rest is being canned. It' s long process of washing, parboiling, peeling, cubing, packing and then processing in the pressure canner for a ridiculous hour and 1/2. Fourteen quarts of the bright orange nuggets so far,with many more planned for the next few days.
Saints preserve me.