- Bread and Crackers
- Coconut Products
- Cookies and Bars
- Fats and Oils
- Flours, Grains, and Legumes
- Fermented Vegetables
- Fermented Food Starters
- Milk and Cream
- Salt and Spices
- Snack Foods
- Supplements & Superfoods
- Yogurt and Kefir
- Books and DVDs
- Kitchen Tools and Appliances
- Non-Profit Organizations
- Personal Care
- Simple Food
I know of some homesteaders, I mean real homesteaders, who live a life completely off-grid and utterly detached from industrialized society. They live a simple, Christian existence surrounded by like-minded people and are dependent on no one except the Lord.
Before you start frothing at the mouth, you need to know they have given up many creature comforts that most of us wannabes would never dream of going without.
And honestly, I’m a little envious. I remember reading that they were helping their neighbors thresh their own wheat field. Can you imagine threshing your own wheat field? The only other time I’ve heard of threshing wheat was in the Bible.
She did a great job of summing up exactly what we are working towards. Unfortunately, we are in the early stages of getting there and the current reality looks very different.
I’m not a fan of making claims that might be construed as true in some regards, but when taken in the full context of reality, really aren’t. So, while I fail at this sometimes, I try to convey the good with the bad; the hope with the reality.
Let’s take a look at our current reality:
- Yes, we are off the grid, but yes we use solar power daily.
- Yes, we work as hard as we can at producing food, but yes probably at least 85% of our food still comes from a conventional grocery store.
- Yes, we participated in the harvesting and threshing of wheat, but that one day of hand-threshing has encouraged us to look into other grain/starch options that are more doable for our family.
- Yes, we have given up many comforts to get here, but we are not immune to feeling discomfort, nor are we somehow stronger than others in order to do so.
- Yes, we spend a great deal of time on simple living homestead endeavors, but I also struggle daily with the dissonance I feel in working through technology in order to create homestead infrastructure in order to more fully separate from the need for that technology.
Homegrown Potato Salad
This potato salad was an exciting meal. The night before we harvested the potatoes from the pallet garden. The eggs were from our hens. The onions were a spring harvest we pulled to make room for more beans.
And if it weren’t such a rarity that we ate something so homegrown, it wouldn’t be quite as celebrated as it was. And I probably wouldn’t be sharing it here, along with some of the many photos I took. And I probably wouldn’t have gone on and on about how potatoey and delicious those potatoes were.
But when things work, when seeds become plants that become food, I just marvel at the miracle of it all.
So, yes we nearly doubled our garden space since last year and have plans to double it again. But yes, it is a rarity that we are feasting from the garden, as we did with this potato salad.
And yes, this was a very, very good potato salad.
Here’s how I made it…
- 2-3 lb red potatoes
- 6 homegrown eggs, hard-boiled and peeled
- 2-3 small onions, diced small
- a generous amount of olive oil
- a couple of glugs of apple cider vinegar
- a couple of tablespoons of mustard
- salt and pepper to taste
- Prepare hard boiled eggs, transfer to a bowl to cool, and boil potatoes in the same water as the eggs were boiled. Cook until tender.
- Peel and dice eggs finely and add to a medium-sized bowl. Cut potatoes into bite-sized chunks and add to bowl with egg. Dice onions and add to bowl.
- If you have anything pickled, now’s a good time to add it. Lacto-fermented cucumbers, summer squash, or anything tangy that can be chopped will make a good addition.
- Pour about 1/4 cup of olive oil over the vegetables. Pour a couple of glugs of apple cider vinegar over the vegetables. Add the mustard and season generously with salt and pepper.
- Stir all gently until completely combined. Taste, add more oil, vinegar, salt, and pepper as needed. Let sit 20-30 minutes for flavors to meld.
What are you harvesting and eating?
my (grain-free) cookbook
All information found on Nourishing Days is editorial in nature and therefore meant to motivate and inspire rather than be construed as medical advice.
Any statements or claims about the health benefits of supplements or foods made here have not been evaluated by the FDA and as such are not intended to diagnose, treat, cure or prevent any disease..
And in the spirit of full disclosure: I do earn a small commission from some links, images and advertisements.
Looking for More?