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Margaret Hochla
El Reno, Oklahoma
I have been married for 27 years to Victor and have 4 children. The two girls and two boys range in age from 25-10 years. We are pleased to still have one grandparent from each side of the family ... More about Margaret
Sareen Dunleavy-Keenan
Minneapolis, Minnesota
I live in Minneapolis, in 1.5 story craftsman bungalow with beautiful woodwork, but a tiny lot. Sharing this space is my husband Brendan, 'baby' (5/07) and 'new baby' who is expected to join the fold in August. More about Sareen
Gina Keenan-Klages
Eau Claire, Wisconsin
My name is Gina, and my husband's name is Patrick. We have three children, ranging in ages from 1 to 5 years. Our household also includes my mother, who is living with us from September to May. More about Gina
Donna McClurkan
Kalamazoo, Michigan
Early January may seem an inauspicious time to begin an "eat local" project in Southwest Michigan. As if to underscore that point, nearly a foot of snow fell in Kalamazoo on January 3. More about Donna
Cher Stuewe-Portnoff
St Louis, Missouri
My first father-in-law taught me to garden in the mid-1960s. Over the next few years, with a family of five to feed, I read everything I could find about nutrition ... More about Cher
Vera Schabicki
Ashland, Mississippi
Four years ago my five children, one husband, two dogs, one cat and I moved to the rural South from a large northern California city. We went from .12 acres to a rambling 57 acres. More about Vera
- oh yeah
- Love
- successes and failures
- Hurrah for (kind of) local juice!
- Wow, it has gone fast!
- You must be brave
- Perhaps to give you some insight
- Finale: The Meaning of Life
- Meeting Joel Salatin ... and other posts from the cutting room floor
- The snack that does what?
< Nutrition Analysis at a Glance | Main | I wonder >
Quick update last weekend's activities
Posted at 10:37 AM on November 17, 2008 by Sareen Dunleavy Keenan
We went to the farmers market on Saturday and the wind was blowing and the snow flakes were flying. That didn't deter us from getting our last few bits of produce for the winter. We got broccoli, leeks, cauliflower, 10 squashes, cabbage, Brussels sprouts, carrots, parsnips, apples (20 lbs!), onions and potatoes.
We chose to spend our processing time helping my sister with her first batch of apple sauce ever - what an accomplishment! It turned out great and she was very satisfied with the entire process.
We also started about 20 lbs of sauerkraut. After Brendan had it all in the bucket ready to ferment away he realized that he would not be able to use that bucket again for brewing. Oh well!
We also got 20 pounds of ground chicken. We seasoned 1/2 of it to be Italian sausage and 1/2 for breakfast sausage. I love biscuits and gravy and know that that sausage will be put to good use. I always forget that I don't have to put all of the sausage we make into casings, making it a much more achievable task for us.