harvest 2022 - the finale
or is it the beginning?
I just sat down, mere hours to go before bedtime and our deadline to have our year’s worth of food pickled, salted, dried, fermented, freeze dried, stored, butchered, frozen, and who knows what else (in my abject exhaustion, I’m unsure of how I’m even using my fingers to write this so if I forget a thing or two, I think it reasonable). But, yes, back to what I was saying. I was just about to proclaim the harvest over when my dear love came bursting in the door to tell me we have a couple more hours of work to do. He got his deer this year - it appeared in our back forty, looking at him as he was feeding the cattle some hay. How could he say no?
So, allow me to let the pictures do most of the talking here. What it will take, according to what we eat and enjoy eating, to get us through the year. Keep in mind, you don’t see the dairy here. You also don’t see the things that will start growing in the spring and throughout next summer. Also, I usually use the winter to take much of my raw ingredients, like un-rendered animal fats, organs, bones etc.. to cook up and package into jars. I prefer to use the wood stoves to make my bone broth whenever possible.
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The animals are all up in their winter homes. Our larders and freezers are full (how am I going to get a deer in there I do not know). We are pooped and beyond excited to leave our farm in wonderful hands as we head out to go meet a certain little grand-baby that is soon to make its way into the world.
There you have it. Most of what we will go into keeping us fit and well into the next year. Abundant nutrition and endless possibilities. Not pictured are the jars of food I’ve been freeze drying, all the herbs, medicine, spice blends, and vinegars I’ve made or am in the process of making and the dairy we get to enjoy.
And with that, I have a man out in the rain skinning a deer. The show must go on. Maybe next time we chat, I will officially be a grandma. Ahhh… life, sweet life.