Our Tiny Homestead
  • Home
  • Inside
    • Buy Nothing Challenge >
      • 2014
      • 2015
      • 2018
      • 2019 & Debt-Free
    • Our Wood Stove
    • Laundry
    • Prepare for a Power Outage
    • Renovations
  • Outside
    • Theresa's Gardening Goals
    • Permaculture 101
    • Perennial Vegetables
    • Eat Your Wild Yard
    • Seed Starting
    • Walnut Syrup
    • Gardening for Wildlife
    • Wildlife Pond
    • Save Our Bees
    • Our Gardens >
      • Celtic Cross Garden
      • Catio Construction
  • Shelf Chefing
    • Bear's Shelf Chefing
    • In Shape Shelfchefing
    • Wild Raspberries
    • Grilled pizza
    • Celebrate Seasonal Eatin >
      • Samhain - Late Fall
    • Cook of Anarchy grilled cheese
  • Cooking
    • Wood Stove Cooking
    • Haybox Cooking
    • Heat wave solar cooking
    • Division of Labor
    • Recipes
  • Pantry
    • Pantry Intro
    • Pantry Cooking
    • Yearly Harvest List
    • Preserving
    • Making Staples
    • Growing Sprouts
    • Building Our Pantry
  • Celebrate
    • After the Pandemic
    • Winter Solstice
    • Mid-Winter & Imbolc
    • Spring Equinox
    • Late Spring & Beltane
    • Summer Solstice
    • Fall Equinox
    • Late Fall & Samhain
  • Our Books
  • Blog
  • About
  • Contact
  • Resources

Foraging at the Farmer's Market to Stock Up for the Winter

10/22/2016

Comments

 
MORE CAN FIT, I JUST KNOW IT! IF ONLY I HAD MORE CASH.
Picture
From Theresa: 
The big farmer's market in our area has only two more outdoor markets left.  We went to the market today to stock up, so that we can keep eating local produce all Winter.
Picture
Dane County Farmer's Market on the Capitol Square in Madison, WI
We've had a few scattered nights in the low 30s, and although we haven't seen frost on the ground at our tiny homestead yet, all the plants are beginning to die off. The farmer's market, though, is still going strong with end-of-the-season vegetables.

We buy so much on this last trip that we need to bring along our trusted children's wagon, which we also take foraging for wild edibles on our nearby bike path. This is the first year we've brought it along to the farmer's market, and it's much, much easier than carrying all those heavy, late season vegetables ourselves. Although the wagon still wasn't big enough to hold it all, so it's a good thing Bear brought along his alter ego, Og, to carry the extra bags.
Picture
Bear here... Well... if you can't get what you need foraging in Nature, the next best thing is foraging in the big city farmer's market.  Notes about markets:
  1. Bring plenty of cash, the old adage of 'we won't need that much' is so wrong- small deals add up to a lot of spending.  
  2. Bring plenty of large bags. Carrying 15 small plastic bags from 9 different vendors can be a pain, best to put them in 3 or 4 bigger cloth bags, just sayen.  
  3. Don't be naive... when the wife says we are getting the food stores for the Winter, remember the Winter is long around here, so be ready to summon your inner Og near the middle of the shopping adventure and haul bags, even if you take the time to load the wagon in the car.  We got advice from one vendor about needing higher walls on our cart- I may have to work on that.
  4. Unlike the park, most of the city wild life is on two legs and mostly speak our language. With a full wagon you will probably get strange or knowing looks from a lot of strangers... It's a good excuse to listen in on their conversations.
  5. When butting in, er... talking to the strangers about cooking and yardening, have your ourtinyhomestead.com cards ready to hand to them so they can go to our website if they want to.  
Picture
It's also good to have a big trunk, since the wagon took up the back seat.  ​Here's some of what we stock up on for the Winter:
Picture
  • Some pie pumpkins for Thanksgiving,
  • along with butternut and spaghetti squash, all of which store for several months in any cool area. We put them in a cupboard in the kitchen that's against the outside wall.  We've also stored them under the bed in our cold front room.
  • We bought lots of heads of organic garlic, because we already ate what we grew ourselves and can't live without garlic. It will also store most of the Winter in the cupboard in the kitchen, so we don't have to buy that stuff from China in the supermarket.

  • Beets and carrots, which we will store in our attic root cellar and use to make Bear's Beet and Carrot Slaw. There's also great soup recipes for beets, and we love the beet burger recipe in the Farmstead Chef cookbook.
  • Bear here...  At the market I heard a young lady say she doesn't like beets. "They taste like dirt."  Being my shy, quiet self I let her know about shredding beets for burgers and roasting beets in a fireplace. Her eyes got real big as she asked, "how do you do that?" Another convert. Heh, heh, heh...
Picture
Beets stay well in a damp bag in the refrigerator until we can get them into our attic root cellar.
  • We also got some heads of cabbage, which store for months in the refrigerator, and along with the carrots, make great coleslaw.  
Picture
Damp carrots also store well in plastic bags. Cabbage that has not been cut open can just be left on a shelf in the fridge.
  • We got some late sweet peppers of mixed colors, which are easy to chop and freeze, and can be thrown into many dishes to add color.
  • Bear here... When getting ready for the long Winter remember a small taste of Summer can be a beautiful thing, just sayen...
Picture
  • We got a gallon of honey, which we will transfer to quart canning jars, all of which will store indefinitely on the shelf in our pantry. It should last us the Winter... if we don't make too much of our homemade  World's Best Honey Vanilla Ice Cream. It's so good, we want it even in the cold Winter...
Picture
We usually wait until the last market to buy everything for the Winter, but we're not sure if Bear will be working that day, so we went today while we could. This means it's not yet cold enough to put vegetables in our root cellar, so we need to store them in the refrigerator until it is. That means the refrigerator is pretty full now.
We spent $300 at the market, although in addition to all the above, which will mostly last us until Spring, we also bought some treats:
  • Brussel sprouts
  • Some pumpkin bread and other sweets
  • Apple cider, unhomogenized and unpasteurized
  • Lots of cheese, which freezes really well
  • We sampled some of the local  meats, since our meat freezer is empty, and got some grass fed beef, some turkey sausage, and some bison: ground, chunks for stew, and some sliced deli meat for sandwiches. (Bear here... Yep, mighty hunters, just sayen...)
  • Late season baby kale and frost sweetened spinach, which tasted great just eating them straight out of the bag. They were also good with:
  • Stella's hot & spicy cheese bread
Picture
Picture
Late season greens!
Bear here... It's great to get our shelves stocked for the Winter, but I also enjoy the market so I can talk to people!

My grilling vest now has our website patch on it. A lady who was building a tiny house saw it and thought she could get info from us and looked up ourtinyhomestead.com on her smart phone, then let me know about what she had done.  "Its not what I was looking for but it is still kinda neat to see what you are doing."  THAT was the coolest conversation I had all day. Just sayen...
Picture
Comments

Dip of delight 

10/5/2016

Comments

 
Picture
Bear here... long time no type... fixing that...

To the left we have the makings of an awesome dip. First, I would like to thank the southern people for their condiment of spiced vinegar. Theresa found the idea on the internet and ran with it, we now use it a lot.

The vinegar is spiced with a table spoon(?) of peppercorns, 2 - 3 cut cloves of garlic and 4 sorrano (hot) peppers. We also used our chive vinegar instead of plain or apple. Let the bottle set out over night and the flavors will soak into the vinegar.  Just keep refilling the vinegar when you run low. Theresa read that you could keep using the seasonings forever, I'm thinking change them in a year or two.

... Oh, almost forgot the dip part.  Start by mixing 2 tablespoons of the vinegar with a box of cream cheese or sour cream. keep adding and mixing to taste. That's it! Cool huh?

(I tried to link the chive vinegar to our making vinegars page... hope it worked)

​Type at ya later...

​


​


​
Comments

    Theresa & Bear's Blog

    We prefer quality to quantity! 

    Theresa will be posting notifications of the new pages we add to the website and Bear likes to share inspirational posts about our homesteading experiences. 

    If you'd like to follow our blog:
    • ​subscribe via email (below)
    • like us on Facebook (see the "f" link at the top right of the page)

    Note that if we include a link to a product in our blog, it means we have used and authentically recommend it. Though it doesn't cost you any extra, we may receive a small commission if you click on the link or buy the product. Some day it may be enough to help support our work so we can do more of it. We gratefully thank you.

    Archives

    October 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    June 2021
    April 2021
    November 2020
    October 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    July 2019
    June 2019
    February 2019
    December 2018
    October 2018
    September 2018
    June 2018
    May 2018
    April 2018
    February 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    February 2016
    January 2016
    December 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

    Categories

    All
    Buy Nothing
    Buy Nothing
    Buy Nothing
    Cooking
    Cook Of Anarchy
    Fall
    Foraging
    Gardening
    Green Cleaning
    Grilling
    Misc.
    Pantry
    Renovation
    Shelf Chef
    Spring
    Summer
    Weight Control
    Wildlife
    Winter
    Wood Stove

    Subscribe:

    Enter your email address:

    Delivered by FeedBurner

    RSS Feed

Home    Inside   Outside   Shelf Chefing   Cooking   Pantry   Celebrate   Our Books   Blog   About   Resources   Contact
Be the change you wish to see in the world.  ~Gandhi
Want to know when we add new content to our website?  Subscribe to our Blog.

These pages may contain affiliate links that allow us to share products we authentically recommend.
Clicking the links results in no extra cost to you, but we may receive a small commission that may someday help fund this work.

Copyright 2020 by Theresa & Rob Berrie