In the daily reckoning of what it takes just to feed ourselves well without creating destruction in packaging, pesticides, chemical fertilisers, questionable additives, social injustice, unethical treatment of animals and the climate-destroying one-two punch of tillage and transporting food long distances, it can be exhausting just to get food on the table. On the other hand, when we prepare food that eludes all of that, it’s a victory for the world we want to see, and a three-times daily victory feels pretty gratifying. Frankly revolutionary.
Given how precious the food we grow or buy is when it is produced in alignment with our values, we don’t want to waste it.
One of the ways we’ve been shifting our thinking in an effort to reduce food waste is to learn about traditional storage crops. While it takes some time to put up the jams, jellies, chutneys, butters, vinegars, booze that fill our pantry, it takes little time, effort, space to put away storage crops. Autumn is the moment for this. Whether you have a garden or not, whether your potato and sweet potato crop failed (yes, they did) or your squash production can meet your needs (not yet), whether your land or your neighbourhood has nut trees bearing (yes!), whether you grow enough carrots, beets, parsnips to sustain your family all winter (not quite), you can still connect with farmers and put away food. These are foods that thrive when stored properly. This is not like buying too much food and seeing it molder at the back of the fridge.
About now, middle November, a local farmer (who uses no-till, beyond organic practices) will bring us sacks of squash and root veg to store away. Squash sits on the staircase. Beets, carrots, parsnips go under damp sand in a box somewhere cool, potatoes in a sack go into a cool dark corner. Garlic is already hanging in a dry spot. We’ve cleaned and cured the walnut crop and it could last all year in the shell if they weren’t too good to resist.
Whole grains and the Winter Potager
Our grain mill further extends our storage since whole, unmilled grains last, stored dry and away from creatures, for years. We can leave cool, hardy greens like cabbage, kale, tatsoi, winter lettuce and our root veg standing in the garden til we need it, and in colder climates those could live under a low tunnel, or two, so there’s nothing wasted there.
There’s simplicity in creating meals this way. It’s a great relief.