EIF-A_Lasting Contributions

FROM THE FARMSTEAD
rows in my garden. I can see the green
foliage of beans, carrots, sweetcorn, tomatoes,
cabbage, hot peppers, beets, and
onions in neat rows along with tangles of
red raspberries, asparagus, and all kinds
of herbs.
Nothing on our shelves, however,
stands out more in my mind than our
8-Acre Vegetable Soup – a healthy mix
of veggies and venison, all of which,
in accordance to our family-mandated
branding rules, must originate from our
own property. The only ingredient not
from our little plot is the salt.
While my garden produces a variety
of edible and can-able crops, the planning
process, which begins in January
each year, is focused on a couple specific
goals, one of which is always the soup.
Pickles, pickled beets, sweetcorn, and
various kinds of herb pesto are produced
and preserved most years. Sometimes
we make dilly beans. Fermented hot
sauce, because it lasts a long time, is an
every-other-year thing. But a core focus
is always the soup, so here I sit, penciling
out how much seed we’ll need, taking
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606 Main St, Delmar IA
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