Plant Something: red onions, broccoli, kale, lettuce, wormwood, chamomile, rutabaga.
Harvest Something: chives, spinach, dandelion greens
Preserve something: dehydrated dandelion greens for tea.
Eat something: chives and spinach and dandelion salad.
Reduce waste/ manage reserves: I cleaned out the bathroom linen closet/ medicine cabinet. Took stock of cold and flu remedies that were depleted over the winter. Thinned out the crazy amount of pillow cases that were in there and sent them to the thrift store. Switch winter clothes for spring and summer clothes and sent any outgrown clothes to the thrift store. Used compost from a bin on some Huglekulture and the spot where I plan to plant tomatoes. Mucked out sheep stall in barn to use on Potato patch and pumpkin patch.
This is the third week of hardcore menu planning and grocery list diligence. Now that we our reserves are down on many of the foods we preserved last year, this becomes important for us to do. The eternal question" What's for dinner?" is the last question I want to answer when I have been working all day in the garden. So I make a menu plan for the week, with meals that will provide leftovers for lunch the next day. I tailor the menu plan to what we have in store here and any good deals in the grocery sales flyers or veggies in season in the garden/farmers market. This keeps the grocery bill from creeping higher, keeps food waste at home down, and empties the freezer by June when I unplug it and clan it out before berry season.
Preparation/ storage: I found an awesome metal chair for the yard in the garbage this past week. I am going to sand it and spray paint it. Stocked up on TP and Qtips. I found some nice fabric at a yard sale and I plan to make new curtains for the bathroom with it. We went to the Fedco Tree sale this past weekend and found some horseradish root, seed potatoes, cranberry and elderberry. Hubby found Willamette Hops.
Build community food systems: Fedco tree sale. Fedco is a local seed Co-op in Clifton, Maine.