Preserved/Local Food Log!

So we've been trying a lot of little experiments. We have lots of 'good' reasons to do this: to be more independent; to cut down our greenhouse gas emissions; to use fewer fossil fuels, so maybe our students will stop going away and coming back all wrecked; to be a little more prepared in case of emergencies; there are lots more advantages. But mostly, we just really love food. A lot. And it's better when it's fresher. And even better when it's yours.

So here's what we've made (or stored) so far this year, and where it came from!

50 lbs hard red wheat; Honeyville, UT; 36 miles
50 lbs rolled oats; Honeyville, UT; 36 miles
23 pints assorted pickles; our yard
3 pints zucchini pickles; East Farms CSA, 18 miles
18 pints applesauce; our yard
4 1/2 pints peach jam; 'fruit highway', 6 miles
4 quarts whole tomatoes; our yard
11 pints salsa; our yard
6 cups pesto; our yard (frozen!)
1 quart dried cherries; our yard
1 pint dried raspberries; Cache Valley; 30 miles
1 pint dried blueberries; Cache Valley; 30 miles
2 pints walnuts; shelled by me; Ogden
28 bottles of Cab-Merlot blend; kit from G3
60 bottles Black Dog Porter; whole grain from G3
60 bottles Atomic Hop Bomb; whole grain from G3
60 bottles Red Rock Ale; whole grain from G3
60 bottles New Mexican Cerveza; whole grain from G3
28 bottles of Peach Whine; fruit highway peaches

And 100 lbs of peaches just appeared on our doorstep! Eep!