More Canning

The first canning of the season was blueberries, followed by blackberries.

Next was peaches.

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Today, we picked up strawberries, more blueberries, mangoes and assorted fruits and vegetables.

The mangoes need to ripen.

The additional blueberries are cooking with honey and cinnamon.

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Mostly, I don’t add sweeteners, because once you give up sugar, you can taste the flavors of each food more distinctly.

A composite fruit mixture consisting of pineapple, papaya, kiwi, and plum will be canned when there is room on the stove.

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The vegetables will be combined into a chicken soup.  

They include carrots, celery, and yellow squash.

There were no onions in this collection, so I will get some for the soup.

I am thawing chicken broth while I wait for more room on the stove.

Potatoes are baking.  Some will go in the soup along with a jalapeño pepper.

One adds just the right amount of heat.

I love the feeling of abundance and its accompanying freedom.

Yes, I know, it is possible to buy one meal at a time or a week’s worth of groceries to cook.

I prefer the feeling of overflowing goodness and its accompanying happiness.

© 2018 Kathryn Hardage


Regenerative Organic Certification

There are three main components of Regenerative Organic Certification.

It starts with soil welfare, to farm in a way which continuously build up the soil.  Organic matter is used to sequester carbon.

Creating biodiversity protects from mono-cropping, where one crop depletes the soil.  Biodiversity adds components from many different plant sources and insures that much of the crop will be able to withstand multiple challenges.

Animal welfare is ensured through humane treatment, which includes placing animals in appropriate outdoor environments, i.e. pasture grazing, in order to receive the nutrients they need and to deposit their own manures to help build enriched soil.  They are kept free of distress along with disease.

Worker and farmer fairness are achieved by paying living wages, and improving the social and economic position of all agricultural employees.

There are many steps to achieving a thoroughly integrated practice so that the work of growing food is healthy for all those involved.

© 2018 Kathryn Hardage

Potatoes the Next Year

I planted potatoes late in the season and watched the leafy tops appear over a period of several weeks.

Then I realized they had disappeared…

As it was very late in the season by them, and I felt timid about disturbing the soil, I left the area alone.

The next year, those leafy tops regrew.

After they turned yellow and fell over, I trimmed them and dug into the straw I had planted them in.

Sure enough, there were potatoes!

I have left just a couple of potatoes in the ground.

Perhaps they will grow again next year.

© 2018 Kathryn Hardage