2016 was another great year for my pantry! Included are my notes on quantities of preserved produce throughout each month.
I want to expand on what urban homesteading means for me. Homesteading is a life that can be built one small piece, basil plant, or bike commute at a time.
I’ve listed everything we made and ate last week, including each breakfast, lunch, dinner, and projects along with serving sizes for a peek into how we really eat all week long!
A large tomato harvest came and went, sun loving plants like okra and eggplant have begun producing fruits, and planted the first succession of fall roots and cooler weather herbs.
I can finally create my own dried herbs for winter seasoning or herbal infusions. I’ve been drying rosemary, sage, oregano, lavender, and more.
Here is a rough outline on the food that I ate, gathered, grew, and put up for storage throughout the year. I’ve been using this as a guide to remember and update recipes and gauge how much food to make in 2016. It’s pretty cool to reflect on the variety and quantity of great foods I was able to receive last year.