Homestead Revival has a givaway going.  They are giving away Tatler reusable canning lids!  These lids are really neet, because they are reusable, the rubbers are reusable (up to a point), and they are BPA free.  The only drawback is that they are expensive.  But hey, if you can use them again and again, it might not be too bad.  I think that I will purchase some to try out this summer.  Maybe I could get a few each year, or ask for them for Christmas.


I got a lot done in the garden this past weekend.  And a little in the kitchen.  See below:

Plant Something:  Well, I actually planted my gardens back in late March, when we were having some great warm weather.  I had made home-made seed mats, à la Little House in the Suburbs. Unfortunately, only some of my seeds came up. I found that large seeds (e.g., radishes, beets, chard) worked well, but I must have used too much glue for really tinny seeds (e.g., carrots and lettuce).  So, I replanted the carrots and lettuce.  I also added the last of my chard seeds.  Unfortunately, before I did the replanting, I had some major weeding to do.  When I first planted, I mulched heavily with straw.  Straw is great, but it contains a lot of wheat seeds that germinate very quickly when wet.  Things seemed fine, at first, but then after a while, nothing but radishes seemed to be coming up.  So I removed the straw.  Lots of little wheat sprouts covered all of the soil, so I have spent the last several days carefully removing the straw.  I have some straw from last year, that is sort of rotted.  I might try mulching with that this summer, to help hold in moisture.

Harvest Something: nothing this week.

Waste Not: cleaned out some unused clothing for Good Will.  A lot of weeds and veggie scraps from the kitchen went into the composter.

Prep/Want Not: I pickled asparagus that I purchased at the farmer’s market.  I used the recipe in Well Preserved: Small Batch Preserving for the New Cook by Mary Anne Dragan.  It was very easy, and you use up most of the asparagus.  We are waiting a week for the flavors to meld, before we try it.  If we like it, I will make lots more while asparagus is in season.  It would make a neet Christmas gift.

Build Community Food Systems: Well, we went to opening day of the farmer’s market, and purchased all of what we needed for diner than night.  Also, I purchased the aforementioned asparagus.

Eat the Food:  Ate the locally grown asparagus from the farmer’s market for diner, and also pickled some of it as above.  The steak we bought at the farmer’s market was also locally grown.  Boy, was it tasty.  Unfortunately, it was more expensive than if we had purchased it at Whole Foods.  Maybe we can work out some bulk purchase deal?