Hi everyone!
I think it makes sense ... a self-description of me would be that of an urban homesteader. Though I live in the city, I call my home a homestead . And am proud to be able to see the fruits of my labor, labor which makes my heart joyful because somehow I have the perception of sustainability in the things I do in and around my home.
Urban homesteading is a kind of lifestyle I chose to make my home work for me. I am self-sufficient not in terms of crops land or animal breeding, selling products out of farming and the likes. The kind of self-sufficiency I mean is I save a lot of money from doing the things myself in and around my home such as growing food in containers. Making food preserves such as pickled cabbage and cukes , preserving roasted garlic cherry tomatoes that were harvested from pots. We have an apple tree that bear lots of fruits which we make into marmalade and lots of apple pies and tarts. I also make our own juices with the pressing machine we obtained recently...... plus a small garden that attracts bees and butterflies.
Though we do not have a farm to tend to so we can sell what we produce and spend the income to buy something... by making the things around the house ourselves help us save a lot of money instead of hiring someone to make them for us. It´s the value of money we do not need to spend somewhere else.
The Harvest
Let´s talk about my container gardening. In this season, I have planted 3 beefsteak tomatoes and 1 bush cherry tomatoes.. I have harvested a lot of cherry tomatoes last week and roasted them with garlic preserving them in olive oil. But it did not last long, because of its goodness the tomatoes were munched-out in just a week. The lettuce were freshly picked everytime we needed leaves for the salads as well as the cukes.
These green beans were harvested last week. They are just about 30 centimeters in height but were producing plenty of beans that I made them into Beans Gulasch seasoned with sweet paprika powder.
The eggplant are just getting bigger day by day and the one bush I have now has about 4 fruits and some buds are still developing. The eggplant harvest is already reserved for the Imam Bayildi recipe.
As for the bell peppers, I have two plant varieties, one being dark green in color and the other, light green. I intend to let them become red in the stem. They are good for my Menudo recipe.
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