Livin’ Off The Land

Written By: Josh Stefanik and Andie Mills

 

As we approach the fall equinox, our little homestead is bursting at the seams. Our harvest baskets are overflowing with ripe tomatoes, peppers, cucumbers, beans and squash. As the days pass, the leeks and onions are getting plumper, and the other plants have grown above and beyond their garden beds. The walkways are becoming crowded by the perennial flowers that have been slowly encroaching on the paths all summer long. 

 

As the seasons have shifted, we have watched seeds transform into vining plants that are now towering atop our trellises. Each week we are adding more support to our passionfruit vine to help it hang on to the hundreds of fruit it is bearing. Herbs are cascading over the borders, bush beans are draping over the edges and edible flowers are spilling out of the garden beds — and onto our plates. 

 

Abundance is in full swing. After months of relishing in the bounty of food and flowers and sharing the plethora with friends, family and our new rowdy ground squirrel neighbors, it’s time to preserve. Preserving abundance is key to living off the land, maximizing harvests, minimizing waste and going to the grocery store a whole lot less! Over the past few years, ready or not, each harvest season has quickly acquainted us with the many different ways to preserve. Some of our most successful preservation techniques have been drying, freezing, canning, fermenting and seed saving. 

You don’t need fancy devices to preserve your garden’s bounty, some twine will do the trick. Next time you have leftover herbs from the store or a surplus from your garden, take the opportunity to stock up your spice rack. Bundle your herbs with twine and hang them from a longer piece of twine, much like clothes drying on a clothesline. This technique is also effective for drying flowers.

If twine isn’t available, simply arrange your herbs on a cooling rack or baking sheet and allow them to dry naturally. For best results, air dry herbs, flowers and leafy greens in a cool, dark space with plenty of airflow. Once thoroughly dried and crisp to the touch, store in an airtight container. Similarly, you can also thinly slice fruits and vegetables, then thread them with a needle and string to dehydrate naturally in the sun. Peppers work great for this and can be transformed into chili flakes, made into a paste or powder, or rehydrated.

When we first started delving into preserving foods we relied on freezing, using whatever freezer-safe jars, Tupperware and bags we had available — a method we still recommend. While freezing is convenient and efficient, freezer space does fill up quickly and the taste is slightly diminished. For liquid foods, sauces, salsas, jellies, and jams we have found that canning is the most long-lasting and flavorful preservation method. Canning requires some investment in specialized equipment or creative use of existing kitchen tools, but the results are well worth it, allowing us to savor the flavors of summer year-round.

 

This year, we’ve also embraced fermentation as a method for preserving our garden bounty. We’ve been experimenting with various types of sauerkraut, kimchi and sour pickles. If you have cabbages or cucumbers, consider fermenting them. The process can be as simple as adding sliced veggies and spices to a jar, coating them with salt or brine (salt and water), and checking them daily. After a few days of fermentation, you’ll have food with a unique, complex flavor that provides beneficial probiotics to support your gut health and can last for months in the fridge.

As summer fades away and some of our crops transition to their final cycles of life, we choose a few of the healthiest and most productive plants and let them go to seed. These seeds can be collected and stored in a cool, dry place — a brown paper bag works wonderfully. You can also let seeds drop in place to save time planting next year. We see seed saving as an essential component of any homestead by reducing dependence on outside inputs. You can save seeds from anything, whether flowers or food. Not only will this save you money next year, but the seeds will also become better adapted to your microclimate with each passing season. After a few generations, you’ll have plants specifically suited to your garden and seeds that make perfect gifts to share with fellow gardeners in your area.

As the air crisps up, keep an eye out at local markets for apples, persimmons and pumpkins, which will soon be at their prime. As we get farther away from the heat of summer, there’s plenty you can plant and prepare for the winter garden. Start seeds like carrots, radishes, beets and salad greens, or plant brassicas like cabbage and broccoli. The fall and winter garden can be just as bountiful as the summer, with the colder temps the salad greens and root crops are sweeter, less bitter and have the best crunch!

Over the past few years, we have been deeply committed to learning and practicing sustainable and regenerative cultivation methods. As we look to the future, we remain dedicated to continuing environmentally responsible practices that promote growth, biodiversity and deeper connections with the land we are privileged to care for, and with the community we are grateful to be a part of. 

Follow us @thegratefullgarden on Instagram to join our homesteading journey and contact us at thegratefullgarden831@gmail.com for landscape and garden inquiries. Josh & Andie

 

Recipes 

Seared Zucchini:

• The key to zucchini is to salt it before cooking and let it sweat the excess moisture. 
• Use a knife to cut the zucchini in half, then make cross-hatch marks in the flesh and generously rub salt into the hatch marks. 
• Let it sit for up to 30 minutes, dab with a towel, season and sear until golden brown. 
• Flip and continue to cook the zucchini until it has reached your desired tenderness.
• It’s simple and lets the zucchini shine!

Dehydrated Persimmons/Apples:

• Thinly slice fruit, then sun dry or dehydrate.
• Once dry, these make a delicious, healthy and sweet treat. They also taste lovely as a salad topping and are a great local alternative to dried cranberries.