Food storage is a constant issue for us as subsistence farmers, but it’s a different challenge from the one we thought we would face before we began this journey.

That’s savoy cabbage in the foreground and ornamental kale in the back. Don’t let the name fool you; ornamental kale tastes great.

We’ve learned, for example, that the very best place to “store” vegetables during the winter is on Veg Hill where Mother Nature keeps them fresh and crisp at no charge and using no energy but photosynthesis from the sun.

Food storage is so fundamental to the challenge we humans face in the coming decline/collapse that Amanda and I are devoting two weeks to it. Today’s conversation is about the ways we minimize the need to for “traditional” food storage like canning and freezing. Next week we’ll share with you some lessons we’ve learned about canning and freezing food.

Listen – 14:29

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