As we journey down this path, I have noticed when spring arrives my focus is different than it used to be, from years ago. I no longer day dream about fruitless things, as this way of life compels an almost constant work, to provide for ourselves.
My mind now is occupied with the harvesting and storing of foods, in order to take us through the cold and snowy winter months.
The rhubarb in the photo above is our first harvest of the season. This bunch weighed ten pounds. We have one plant. There will be more to harvest through the end of June. Rhubarb does not like hot weather. I have found it to die back when the warm summer arrives, then start producing again in the cool fall months.
We enjoy rhubarb in various ways. It can be used in quick breads, muffins, stewed, pie, and jam. One draw back to using rhubarb is that it requires alot of sweetener, as it is very sour.
Please remember to use only the stalk of the rhubarb, as the leaves are poisonous. Rhubarb is a very easy plant to grow and harvest from.
I keep notes on the amounts of the fruits and vegetables we harvest off our land. In the beginning when we were moving away from store bought purchases towards homegrown foods, I kept a list of how many pounds of a certain item used.
From that list, we had a rough guide to follow. The list did not tell us how many plants would be needed to produce the quantity we desired. It has been by trial and error that we have learned.
The photo above of the bowls, contain a first large harvest of parsley and celery.
One of my goals this year, is to try and fill the glass gallon jar in the photo above, with dried celery leaves. The celery leaves are something I use a lot of, for flavoring our foods, as the majority of our meals are made from scratch. During the cold months, I make soup or stew every day.
This is the first peek at our spring lettuce. We choose to plant leaf lettuce because it has more nutrients than head lettuce. The other reason we like it, is because you can harvest a few of the larger leaves off each lettuce plant, and the plants will keep producing for a long time. I always seem to plant more lettuce than we can eat.
If a visitor stops by, they usually go home with a bag of the fresh greens, during our lettuce season. I find people really like to be offered fresh lettuce that is homegrown. The taste is great too!