- Less canned pickled beans, more frozen local ham and green beans.
- More frozen green beans -- we gobbled those up first.
- No white or red potatoes - we just don't eat that many. Can buy fairly cheap at the farmer's market.
- Grow a couple BLUE potatoes - rich in antioxidants.
- May not grow dried beans - a lot of work and garden space for a relatively small harvest. Dried beans are inexpensive to purchase.
- The onion harvest was PERFECT. 400 seedlings ordered.
- Butternut Squash goes back to the main garden. It was grown on a slope in the herb garden last year and didn't do well. Hubby and I both missed our beloved butternut squash this winter.
- Sweet potatoes are getting started from my own harvest last year. Had great success starting my own slips (last year was an experiment... this year I'm not purchasing slips).
- More sweet corn. Didn't have enough for storage.
- No soybeans. Didn't do well.
- Broccoli soon to be started.
- Shell peas this year and sugar peas only to eat. Sugar peas didn't freeze well.
- I found out hubby doesn't like tomatoes nor cucumbers! So no more cukes.
- Tomatoes mostly for canning for winter. Only 1 or 2 plants to eat fresh (heirloom of course).
- Peppers only for freezing... had to make WAY too much salsa last year (although my friends and family enjoyed the jars they received as gifts). May still do that.
- Lots more to come.... just beginning the process.
Monday, January 21, 2013
It's January and it's been 4 months since the last blog post. When the tomatoes got blight last fall and they all were removed, I opted to take a break for awhile and "refresh." I went for a 26 mile hike, ventured down a 7-mile stretch of a whitewater river on a stand-up paddle board (twice), started and finished the 3-month P90X training program, and just enjoyed retired life for a change. Now its time to get back in the swing of things and get ready for garden season 2013 (but still do my fun-stuff in between it all). I learned a lot from last year's growing-our-own-food quest. I overwhelmed myself with a LOT of food and now that we're in the heart of eating what I harvested, preserved and stored, I can make a fair judgement on what to add or lessen this year. Here's the initial thought: