I participate in Sharon Astyk’s Independence Days Challenge. This is our weekly update.
Plant Something—We didn’t plant anything this week.
Harvest Something—zucchini, various herbs, green and red tomatoes, red okra, bell peppers, green beans, jalapeños, blueberries, green onions, red onions. We picked up silver queen corn and green okra from the church vegetable cart to put up. (We have a church garden and vegetable cart as a fundraiser).
Preserve Something—9 quarts of tomatoes, 9 pints of tomatoes, more Hot Pepper Jelly (this time with more kick), and green tomato salsa verde. I helped my dad put up 2 quarts of pickled peppers. He was thrilled to have them preserved for later in the year. I put some potato and leek soup in the freezer for an easy meal in the future.
Waste Not—My aunt gave me a huge bag of hand me down clothes which I shared with my sister. I’m thrilled to have some “new” items to add to the wardrobe. My sister sent her maternity clothes home with me for when we get pregnant again. I have been making a few more hodgepodge meals to avoid wasting food/leftovers. Made salsa verde using the green tomatoes that I had to pull back.
Want Not/Preparation—I pulled back one of the tomatoes that seems to have one of the tomato wilts. We’ll see if it spreads, and if so, I’ll be pulling back more this week. Hubby continues to clear some of the brush on the property. I picked up 5 pounds of bulk organic oatmeal for the pantry and some more canning jars. I caged some of the pole beans that I planted a few weeks ago.
Building Community Food Systems—The food pantry at church is struggling. The donations have decreased, and since I haven’t been at home as much to coupon and get free items, there has not been as much coming in through that route. I’ve been thinking about food drives and fundraiser ideas to bring before the church council. Anyone have any ideas on this? I spoke with a fellow church member about increased distribution of vegetables to those who come to the food pantry. We continue to purchase a weekly CSA basket, much of which we preserve for later in the year.
Eat the food—I made salsa verde for the first time. We have been enjoying BLT's with the brandywine tomatoes. Because I’ll be participating in a two week food challenge from Preparedness Pro, I have the next 2 weeks worth of meals planned out.