Wife and I dug the last remaning 150 hills of spuds this morning for it got hot out. Not the best harvest we have had but still over 200 pounds to get us through the winter, Our maters have been coming on nicely. We plant mostly heirloom varieties and they are slow to come on here but by far the best tasting. To finish off this Sunday afternoon we put a big hunk of a pigs back on the smoker along with some fresh dug tatties and onions for suppa. And not to forget the most important part of the rest of the day. A slow smokey far in the farpit. I wunder what the poor folks is doin today?
Looking great Butcher Do you have a root cellar or you canning everything? Got me in the mood for some twice baked patators.....
Tatties and onions go in crates in the coolest darkest spot of the basement. Pretty much everything else we grow gets canned. We do freeze some things but not much since canned stuff will last a lot longer if need be.
Do you save any saw dust for this? You hard work is paying off. Too bad we cant plant $ though........
No saw dust. just put the stuff in crates and stack it in the darkest corner of the basement. Sometimes I have to move produce to give "it" some lotion to put on its skin but it aint a big thang. As far as planting $, I think heirloom veggies are a much better return on my labor. You just cant put enough salad dressing on a saw buck that aint worth much to begin with to make it edible. "disclaimer" I may or may not have used a 10 spot back in the 70's for feeding my nose but "Baadeepbadeep, that's all folks".
