Even though we are not in overwhelming harvest season yet (whether that is good or bad, I’m not sure), the garden is constantly on my mind. Sometimes I wonder if it’s silly to invest so much time and energy into just this one week – but I think the long-term benefits are going to be far-reaching. To really know what our yard is capable of producing, and how long it could feed us? Valuable knowledge.
So with this in mind, I finally convinced Matt that we should expand our chicken flock. They are now 2 1/2 years old, and not producing as many eggs as they used to. Come October, we’re really going to need those eggs – both to eat and to trade! So we welcomed four beautiful hens into our farm family on Monday, and they’ve already given us 3 eggs. (Integration into our existing flock is yet to come – I’ll certainly post on how that goes later!) I’m looking forward to having more eggs on hand for baking and high-egg count recipes like frittatas.
One of the keys to successfully meeting goals can be accountability, so I thought it would be good to post the “rules” of our Eat-VERY-Local Challenge week for everyone to see.
- During one week in October, participants will eat exclusively from the food production in their yards.
- Take on the ultimate gardening challenge—sustaining ourselves with what we grow.
- Demonstrate the incredible potential for abundant and diverse food production in small spaces like suburban lots. It is possible to eat VERY LOCAL!
- Demonstrate creativity in meal-planning despite the constrained, garden-sourced ingredients.
- Gain a more fundamental understanding of the challenges faced by farmers and food producers who use sustainable and environmentally-responsible practices.
- Don’t starve!
- Maintain a healthy, well-balanced diet during the week that can support our active lifestyles.
- Enjoy a wide variety of interesting and tasty meals.
- Document our experiences and inspire others.
- Begin the week with an allotment of salt, black pepper, olive oil, and vinegar.
- Previously harvested food can be eaten (frozen, dehydrated, pickled, or fermented).
- Can trade our produce among ourselves and with other local gardeners and non-commercial food producers.
- Foraging for food in local public areas is allowed.