What’s old is new again! Transforming vegetables into wild-crafted, nutrient rich creations through fermentation is back in vogue. Personally, I was drawn to the art by a love of botany, an interest in ancient traditions and in all things food.
One hot summer day I went to visit my former client’s organic garden and she said to me, “One day I want to eat just from my garden. I wonder if I could do it for a month?” I quickly responded that I loved the idea and wanted to try it. Our friend, who is an organic urban grower, wanted to take this challenge as well. The three of us planned to live off of our gardens from September 1-30.
The beginning of each spring allows vegetable gardeners the opportunity to plan and plant a brand new garden. The most time-consuming part of putting in the vegetable garden is over by early June. You purchased vegetable transplants at the garden center or grew your own starts near a sunny window. Bed preparation is completed and the plants and seeds are officially in the ground.
A good day on the mountain is a day you don’t have to go to “down below”. “Down below” in Alaska refers to the lower 48. “Down below” in Colorado means anywhere off the mountain – like the town where the grocery store is. After we’ve saved up errands and we are completely out of toilet paper, someone negotiates being the one to go. This is when the one who gets to stay home starts adding things to the list. This can be dangerous.