Our venture into farming and sustainable living requires us to preserve as much food as possible from our season. Boy, we have been busy. From freezing greens and corn, to pickling beans and squash, to canning peaches and tomato sauce, our
deposito and deep freezer are full. Although preserving food for the winter and spring hunger gap is a lot of work, requires a lot of patience and dedication, and makes you sometimes forget to enjoy the the vegetables while they are fresh, it is so worth the effort, come March, when we have a hankering for greens pie or spaghetti bolognese and peachs 'n cream for dessert.
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