|The entire spread (sans freezer): we had to add an extra shelf for fruits and wines!|
I almost titled this post "in praise of mediocrity" because it isn't lost on me, even when I take pictures of my annual triumphs, that preserving food isn't anything new or special: it's just what people have done since the beginning of civilization. There's nothing more humbling that hitting a garage sale full of awesome canning or fermenting gear and being told by the former owners of how they used to do that years ago (and often how they grew tired of it). It makes for some lovely neighborhood camaraderie, but it reminds me that my generation of gardeners and preservers are not pioneers, just very late adaptors.
|homegrown dry beans and peppers/spices|
|D's wine: all sorts including dandelion, rhubarb, mulberry, and elderberry, and grape. He started a batch of raspberry today.|
Call me crazy, but I like doing math, using tools, hacking away at dry earth, engaging in a little chemistry, exchanging information, and using my imagination. Too bad you can't making a living doing those things...hey wait: You can make a life.
|The first stone wall we ever built, still sturdy going on winter 2|