The harvest is over here in Missouri and winter's first pass has sent temperatures nearly to zero. Since mulching is a much easier way of preserving some root crops than canning, we've just put three long rows of fat carrots to bed under a thick straw covering. We'll have fresh carrots all winter. The parsley in my herb garden gets mulched too, and I pot up a plant for use in the kitchen all winter.
on the tractor and trailer to feed the pigs. Pigs love greens as much as I love salads and, until the first hard freeze, we hauled piles of freshly-cut comfrey to them. Comfrey grows so prolifically it can be cut several times a summer and makes fine pig feed (also good people tea). Now that it's frozen the pigs get alfalfa hay. They also consider wood ashes a big treat too and each fights and pushes for his share. The ashes are a good source of minerals and an inexpensive, effective preventive/cure for intestinal parasites.
Ours is a rolling farm so, to help control erosion, we raise mostly pasture, hay and wheat and plant a minimum of row crops. We do raise a small patch of field corn, however, from which we grind our own corn meal. Anyone with even a limited amount of ground (an extra large backyard, for instance) and no machinery at all can easily plant, harvest and shell a year's supply of "eatin' " field corn . . . all by hand. The outdoor work is enjoyable and well worth the reward of having your own good corn to grind.
The 1-3/4 cups yellow cornmeal
1/2 cup plus 2 Tbls. whole wheat flour
3/4 tsp. salt
3 tsps. baking powder
2 9" pan. Bake in preheated 400 degree oven for 25-30 minutes.
Soon we will butcher and it is goes with it. I plan to write a report, complete with photos and recipes.