One day last week, while sitting at the breakfast table, I made the mistake of mentioning harvesting some turnips.
Not long after, I spotted the four older children on their way out to the Chicken Field. So we gathered a couple of totes and I grabbed the camera and baby Joshie. Eventually Elijah was leading this little lady around by the hand trying to find the largest in the patch.
Pulling up root vegetables is probably one of their favorite garden chores.
Eventually we had a tote overflowing with greens and another half-filled with roots.
We stopped at about 25% of the patch since I knew that was all I would have time to process.
The turnips came into the kitchen along with some of the greens, the remainder going to the goats and chickens.
By the end of the next day we had several gallons of Homestead Chi (recipe in Traditionally Fermented Foods) made from turnips, green onions, and cilantro from the garden cut with grocery store cabbages. I also added some lacto-fermented Turnip Dill Pickles to the jar collection stinking up our counter tops.
We thank the Lord for the increase, the able bodies for harvesting, and the method of simple food preservation that has been such a blessing to our family in so many ways.