Technological Challenges of Off-Grid Homestead Living, Part 4: Food


| 11/24/2015 9:40:00 AM


Tags: Christopher James Marshall, Oregon, small house, Hut Topia, off grid, ,

Read Part 1, Resources, of this series here. Read Part 2, Electricity, here. Read Part 3, Water, here.

Food self-sufficiency is a core aspect of homesteading, producing your own food from crops and livestock and bartering excess for what you can’t produce. Before supermarkets nearly every home had crops and livestock and processed their own food and traded with the neighbors. Homegrown food is fresher and tastier than store-bought—enjoy!

Did you know that it takes about one ton of food per year to feed one person?

human food requirements

My Food Sources

The climate at my off grid mountain homestead necessitates a greenhouse in which to grow vegetables. My location, though, in the middle of the National Forest provides the opportunity for me to forage wild edibles, hunt, and fish.

Since this is my first year on my site and until I get more established, I don’t expect to be able to produce and forage all of my food requirements. So I came here prepared with six months of preserved food and keep that in my root cellar. I have crates of canned and dried foods in these groups: meats, vegetables, fruits, tomatoes/sauces, pasta/rice/oatmeal, coffee/powdered milk/potatoes flakes, beans, and soups. The key to making preserved food more edible is lots of spice and taking vitamins to replace the vitamins lost in the preserving processes. Still, I need to make the drive to the supermarket in the town (50 miles one way) about twice a month for fresh foods. That will change as I develop food sources from the greenhouse, wild game, foraging, and livestock.




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