My family lives in Kewswick ridge. We grow or source food only from NB or regionally. We eat a rich variety of fruits, vegetables, grains, meats, other products. Please talk to Speerville: the wonderful co-op we also buy from that supports our farmers 2/20

Principles: Solutions for Climate change, Sustainability, including social justice and environmental impacts,Small-scale versus industrial scale, Local defined as home, community, region, and where international, invoke sustainability; fair trade 3/20

Principles: Waste free or waste limited (i.e., packaging); compostable; burnable (wood stove), Health, especially carbohydrates to manage Tom’s Type 1 diabetes, Seasonal and where eaten out of season, frozen or preserved in season at home for later use 4/20

Principles: Bulk purchased where required from Speerville (grains that we don’t grow like chick peas, flour, seeds), Organic and fair trade, and Shareable for the joy of it 5/20

Given the principles we try to live by, there are foods that we will and will not eat. Excluded: Citrus and tropical fruits: these are imported, not sustainable in almost all cases and easily replaced, with better fruit available in New Brunswick. 6/20

Fruit that we eat from NB: Apples, Blueberries, Raspberries, Strawberries, Black currents, Red currents, Gooseberries, Elderberries, Pears, Plums, Cranberries, Rhubarb, Grapes, Cherries. We have all the fruit you could need here at home. 7/20

WHAT WE GROW (Garlic (1,000 planted last fall for harvesting in August); Onions (a wide variety), including leeks and perennial green onions, chives; Beets (at least two kinds); Carrots (at least three kinds); Brussels sprouts 8/20

Broccoli, Cauliflower (spring and fall crop), Turnip, Potatoes (at least four kinds), Squash including pumpkin, summer and winter squash stored in cold room or freezer 9/20

Tatsoi, spinach, lettuces, Bok choi, Kale (several kinds), Tomatoes (many kinds), Hot peppers, including cayenne and jalapeno (in greenhouse), Sweet peppers (greenhouse), Eggplant (greenhouse), Cantaloupe (greenhouse), Sweet potatoes (greenhouse) 10
/20

Peas, Beans (green and yellow), Dried beans: black beans, cranberry, kidney, navy, cannelloni, Cucumber, Fruit: apples, grapes, blueberries (not enough to eat all winter so we buy 10-12 boxes to freeze from Tudenham ( http://www.tuddenhamfarms.com/ ) 11/20

Raspberries (or from Riverview Orchard: https://www.facebook.com/RiverViewOrchard/?rf=866835020002274). We also pick strawberries and cherries there as we do not yet grow enough of our own; Black currants; red currants, elderberries (just about to produce if the deer don’t get them). 12/20

Buy cranberries from Farmer’s market. Process and freeze so fresh fruit all winter. We have pear and plum trees.. A wide variety of flowers to attract bees; some are edible. Wild roses for flowers but also rosehips which I dry and grind for tea. 13/20

Peppermint and mint for tea. Herbs: i.e., thyme, oregano, lemon balm (for lemonade and flavouring), sage, basil (greenhouse), parsley, dill (use fresh and dry for winter use). Sugar maple for syrup (made using downed, decaying wood) 14/20

Process either in jars or freezer. Products include: Stewed tomatoes, Tomato paste, Roasted tomato sauce, Tomato chutney, Tomato juice, Tomato soup, Green tomato chow chow, Salsa, Apple chutney, Apple-maple preserve, Apple sauce (using maple syrup) 15/20

Maple syrup (40 to 1 ratio from sap to syrup), Relish (using our cucumbers (sometimes buy extra at Farmer’s Market), peppers, onions, garlic), Jams from our fruit, or sauce for ice cream and desserts. 16/20

We make Rhubarb juice, Vegetable juice (especially for late season oversupply usage), Grape juice, Vegetable stock for soups (especially great using late season oversupply). 17/20

Roasted red peppers, Vegetables are frozen: cauliflower, broccoli, kale, spinach, bok choi, nettles and chanterelles (foraging), corn (buy from Coburns as animals keep eating ours), fruit (all listed for fresh eating in cereal), peas, beans, 18/20

In cold room: garlic,potatoes, squash, onions, carrots, beets and turnips: most last til spring/summer, Chickens for meat and eggs. 19/20

Final word: We can be self-sufficient in so much of our food here in NB, support local small, medium and large farm operations, keep money circulating in our economy, be healthier, and be more secure and prepared for whatever comes our way. 20a/20

We need food stored in homes for more than just 72 hours. Prepare for at least two weeks. Or like us for a year. It's fun, it's satisfying and it is a NB tradition we can celebrate. /20b @VanessaVVCBC

Watch Georgia and Louise explain how wonderful homesteading is: https://www.conservationcouncil.ca/en/lovenb/?fbclid=IwAR04OdzRFNNmEBIAsqo3BHVjos4q3mL8SzU77vKeCOXV1ctMo1CaFxlLHiw

https://vimeo.com/396043124/5969702c14
/20c @cc_nb