Our last spaghetti squash and carrots were grated raw into a salad last night. As challenging as last years adventures in subsistence were we still managed to fully stock our root cellar and other food storage areas.
It has been our privilege to dine on a diverse variety of fruits, vegetables, and wild edibles since the end of last July. The spaghetti squash in the picture was harvested the first week of October I believe... not bad. Still in good shape and of decent flavor we decided it was only fitting that we consume this cucurbit in it's most natural state.
We are not out of potatoes yet and should have enough to get us through until the new ones magically appear in a couple weeks. Overwintered green onions are still plentiful, but beets are a distant memory. It never ceases to amaze me how well/long some of these crops can hold up if stored properly.
"All plants are our brothers and sisters. They talk to us and if we listen, we can hear them." - Arapaho
Something new for 2017 - part 3 (spinach)
2 hours ago