When we lost our home and our little space on the family farm, we moved into town, and decided to grow as much of our own food as we could. The tomatoes and most everything my husband Scott starts from seed. I cook some of the tomatoes down for sauce and paste, dry some, eat a lot fresh. A few of the green beans and now some of the peppers I’ve pickled the probiotic fermented whey, way, it’s so easy, good for you especially me and taste great! Every fall we plant garlic and this year I did onions for the first time, there they both are in the drying shed. I love the probiotic fermented pickles, made from the giant patch of cucumbers Scott grows for me. Some times it seems like every thing is ready to harvest at the same time and that’s when it gets really challenging.
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