Tuesday, May 7, 2013

Home Stretch and Homesteading

We’re nearing the end of our meetings with the Green LIONS Garden Group for this school year. As we watch our spring crops grow into beautiful ready-to-harvest plants and tend the garden, we also are making preparations for our celebration feast.

The students learned a little about historical homesteading and “putting food away”. We learned about how to preserve food in different ways, a practice our ancestors found a necessity for winter survival. We learned about pickling, canning, fermentation and dehydration. We also explored ways to make some of our everyday staples ourselves. When we make food products ourselves rather than buying them pre-packaged and prepared, not only do we get to control the quality of the ingredients, but we find they are often healthier and closer to being a ‘whole food’ without all of the preservatives.

Students made pickled carrots, homemade sauerkraut, homemade granola, homemade strawberry/cranberry jam and an herb mix to make into homemade ranch. They will get to sample all of these delicious creations at our Harvest Tasting in a couple of weeks.

They have worked so hard at learning to grow their own food, learning to care for themselves and our planet. They deserve a celebration!

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