And so it begins

What if Santa Barbara was suddenly cut off from the rest of the world, and the only items available to eat were those grown here? What would you do to feed yourself? (Hint: going to the grocery store and stocking up is not the answer.) How would you survive?

For the next week I’ll be heading into my own yard, hoping to gain some perspective on these questions. In April, my friend Mark proposed that a group of us attempt to feed ourselves from our gardens (and through trading with other home gardeners), for one week, during the annual Eat Local Challenge in October. It didn’t take too much convincing, and next thing I knew I was buying quinoa and millet seeds on the internet. Its been a whirlwind of gardening ever since, and now here we are. The potatoes have been dug up, one last dose of fish emulsion fertilizer applied to the kale and greens, and we’re ready!

To start the week, I thought I’d post what we have stocked in our pantry, as well as the crops we’ll harvest from the yard. I’m confident that we will not starve, and that we will have a lot of fun cooking this week. Check back daily to see what we ate and how we’re doing!

Food items already harvested from yard, saved and/or preserved:
Winter Squash (Pumpkin, Butternut, Kabocha, Blue Hubbard, Spaghetti) ***
Zucchini (frozen, shredded, fresh) ***
Potatoes ***
Pea, broccoli, pumpkin seeds (for sprouting) *
Fava beans (frozen) ***
Cabbage (frozen) **
Broccoli (frozen) **
Zucchini (pickled) ***
Green tomatoes (pickled) ***
Garlic **
Amaranth ***
Millet ***
Buckwheat *
Barley *
Quinoa *
Edamame (frozen) *
Corn (frozen) **
Dry beans (kidney, black, lima) *
Pineapple guava (frozen) ***
Roasted Zucchini Spread (frozen) **
Roasted tomato-vegetable sauce (frozen) ***
Roasted tomatoes (frozen) **
Tomato sauce (frozen) ***
Bell peppers (frozen) **
Eggplant (frozen) **

Food items in storage, from prior trades with other gardeners or foraged:
Walnuts ***
Apricots (canned) ***
Grapefruit (canned) *
Tangerines (frozen whole and juice) ***
Rhubarb (frozen) **
Pickles (cucumber) ***
Mulberry & blood orange honey mead **
Elderberry wine **
Acorns (flour) **

Food Items currently growing in the yard, harvesting now and/or in October:
Barley *
Winter Squash (Spaghetti, Blue Hubbard, Butternut, Unidentified) **
Zucchini **
Cucumbers *
Potatoes **
Corn **
Onions (green) *
Tomatoes ***
Eggplant **
Peppers (Bell and Chile) ***
Green Beans **
Shell/Dry Beans ***
Cabbage ***
Broccoli **
Brussels Sprouts **
Corn **
Carrots ***
Celery ***
Lettuce *
Spinach *
Kale **
Swiss Chard **
Herbs (Basil, Rosemary, Oregano, Lemon Thyme, Lemon Verbena, Dill, Marjoram) ***
Pineapple Guava ***
Figs *
Blueberries *
Strawberries *
Eggs **

Abundance key: [***] = likely to have extra; [**] = probably just right amount; [*] = wish we had more!

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One thought on “And so it begins

  1. Jiana says:

    Wow, not only am I impressed that you undertaking such a challenge, but that you have grown such an amazing amount of food in your garden!! You are truly an inspiration!

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