While this is mainly an art blog, I will be posting from time to time about my adventures in urban homesteading: gardening, preserving, making cheese and (eventually) beekeeping.
Currently, I get a weekly CSA (community supported agriculture) box from organic and local Eatwell Farm. It contains a generous portion of produce, and factoring in that I eat staff meal at work 4 nights a week, lasts me all week. My pickup day is Thursday, and conveniently, the pickup location is literally around the corner from my apartment. Eventually, I would like to grow most of my own produce, and get the CSA boxes bi-weekly as a supplement if needed.
Hand in hand with growing food, is preserving. Fresh produce only lasts so long once picked, so in order to preserve a bountiful harvest, you pickle and can. Today, I pickled 2 kinds of peppers and young zucchini that I wouldn't have time to eat by Thursday. In truth, I improvised with the pickling spices a bit, since I did not have whole peppercorns, allspice, or coriander as most brine recipes suggest. Instead I used bay leaves, a cinnamon stick, and coarse ground pepper. We'll see how it tastes in a few days!