Food

The Permaculture Pantry

Naturally Prepared

Going to the supermarket, in this time of pandemic, has increasingly begun to look more like a game of Russian roulette.  While the odds may still seem to be considerably better than 1 in 6, the stakes keep increasing and the likelihood of COVID-19 coming to a house near you (or, at least, me… in the USA) inevitable.  But, we have to eat, and food has to come from somewhere. Most folks out there are accustomed to figuring it out on a day-to-day basis.

I used to laugh at my dad because he was a connoisseur of store-bought canned goods and always had a pantry bursting at the seams with okra in stewed tomatoes, beef tamales, and anything that had recently been on special.  It was as if he were preparing for the end of times, though he had no other prepper tendency about him. Stacks of vegetables could easily be three high and five deep, with a couple of dozen rows per shelf. The man loved to eat.

He passed away a little over a year ago, and when messaging with my surviving stepmother recently, we had another giggle because he’d be laughing to himself now. We all poked fun at him for decades, but he never faltered. If he’d use a can of corn, he’d buy two to replace it. I’m not sure where the compulsion came from, but fourteen months later, she hasn’t even made a dent in the stockpile.

 

 

Squash Relish
Photograph by Emma Gallagher

Food from Storage: Provision

I seemed to have carried with me (and my wife Emma along for the ride) a penchant for the prepared pantry, only with a love of dried goods rather than canned goods. We always have a minimum of three weeks’ worth of dried pulses (that’s if we ate a pound everyday) in the cupboard, with a complimentary side of rice for each one, as well as oats, grits, barley, flour, pasta, popcorn, and so on.

From the permaculture point of view, we just aren’t to a state where we can produce these things ourselves, so we buy them in bulk, organic, and keep enough that we could easily make it a month without restocking. Obviously, this is not sufficient for doomsday survival scenarios, but our diet isn’t wholly based on dried goods either, nor are we panicked about the next meal just yet.

Even so, it has become apparent that, when things return to normal, we can better prepare ourselves. Normally, rice and beans aren’t in high demand here in the US, but pandemics can bring out strange cravings in people. The supermarket shelves have been stripped of them for about a month now, even though most people don’t normally eat this way. Ideally, we’ll get to producing some of this ourselves in the next couple of years, as well as adjust our diet more to what we do produce.

 

 

Food From the Garden
Photograph by Emma Gallagher

Food from the Garden: Practice

As our gardens have become more productive, we have added plenty more to the pantry. Home-canned goods, such as yellow squash relish, diced tomatoes, and mushed apples, are on the shelves. We make sauerkraut. We have delved into jams but don’t yet have the fruit and berry production to match our consumption (coming soon). Our freezer is filled with green beans, foraged mushrooms, peaches, and various other goodies.

And, here in North Carolina, our gardens are just waking up again. We started planting a couple of weeks ago, and that has ramped up as the temperature rises. We supplied all of our fresh vegetables during the season last year, and we expect to do better this year, with more area prepared and more maturity in the no-till beds. At the moment, collards, carrots, and garlic greens are in ready supply from autumn plantings.

As for fruit and nuts, we aren’t quite there yet, particularly with the emergency rations of home-grown produce, but that, too, is finally underway. We’ve got lots of trees in the ground—peach, cherry, apple, fig, chinquapin, and hazelnut—as well as borders of berry bushes on the go—blueberry, blackberry, raspberry, and strawberries.

In addition, there are plenty of other perennials already in place. Asparagus beds are in their second year, and the rhubarb we planted last year is already enormous. We’ve got grapes vines hopefully rooting. Herbs—oregano and mint, especially—are running rampant. We’ve also cultivated shiitake (last year and already producing regularly), oyster (this spring), and wine caps (this spring).

 

 

Chicken of the Woods
Photograph by Emma Gallagher

Food from the Forest: Perception

In addition, we continue to increase our knowledge about collecting the food that is just there for the taking. Each year, our list of foraged fungi grows, as do our harvests. We become more accustomed to greens and flowers from the yard featuring in meals, building up a list of nutritious and tasty options. We are fortunate to have settled in Appalachia, where forests and fields are wrought with treats.

We’ve been foraging spring greens—chickweed, dandelion, sweet violet (leaves and flowers), plantain, wild onions, sorrel—on a daily basis since near the beginning of March. Lately, my wife Emma has been monitoring a patch of lambsquarter (our favourite) that’s sprouting where she dropped last year’s supply, reseeding it. Unfortunately, we’ve not found a good spot for foraging ramps (wild leeks) yet. It’s a local superstar. This year, we’ve also started adding forsythia flowers, a sort of naturalised ornamental, to our salads.

Of course, the forest offers much more than greens.  We can’t wait for mushrooms to start popping. Morels should be coming up right about now, though we’ve only found a handful in three years, and we usually start finding chanterelles (and lots of them) in June. The list ultimately expands to about a dozen from there, with giants like chicken of the woods and maitake adding to our provisions for later.

Wild nuts—hickory, walnut, acorn—are also there to be foraged if we need to do so. We’ve danced with idea but not fully committed just yet. Now seems like a really good time to start.

 

 

Naturally Prepared

Seeing the situation getting steeper, I become ever more grateful for having stumbled into permaculture a few years ago. Though we haven’t yet gotten our homestead fully assembled, we are well on the way and already seeing benefits. We know the food we need to buy. We know the food we can grow (for immediate use and future stability). We know food we can find in a pinch. If the situation really goes south with the food supply, we have some solutions, and those solutions are tied to what we already do anyway. In short, we haven’t prepped ourselves for the end of times; rather, it’s just another benefit of striving to be self-reliant.

Tags

Jonathon Engels

The financially unfortunate combination of travel enthusiast, freelance writer, and vegan gardener, Jonathon Engels whittled and whistled himself into a life that gives him cause to continually scribble about it. He has lived as an expat for over a decade, worked in nearly a dozen countries, and visited dozens of others in the meantime, subjecting the planet to a fiery mix of permaculture, music, and plant-based cooking. More of his work can be found at Jonathon Engels: A Life About.

One Comment

  1. Kia ora Jonathan and Emma,
    Thank you for another engaging, informative and inspirational article! My wife Thalía and I have been reading your articles for a while now and we always enjoy and feel more empowered after reading them (I am currently in the process of brewing my home-made apple cider and vinegar following the recipe you published in 2015).
    We are currently living in New Zealand/Aotearoa where we have been living, WWOOFing and learning about permaculture for jus over two years but our plan is to return to our native Mexico and start our own home project and you will have provided much of the inspiration! So thanks for that :)
    All the bets and please keep doing what you do.
    Ngā mihi nui,
    Carlos

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Articles

Back to top button
Close