The rains have stopped for the time being.  The rainy season is slowly coming to a close here in SoCal but we are hoping to get a few more storms before we go into the long hot summer.

The peas are ready for pickin’ and we have been enjoying another seasonal vegetable to grace our tables here at the urban homestead.  As each vegetable ripens in our garden we count the days till the summer motherload.    For over a decade now, what and how we eat all is determined by what is growing in our yard.  Eating closer to home limits what we eat but it’s a good lesson in the long term — eat simple and with the seasons.

Our fellow Freedom Gardeners have started an appropriate topic this month on the forums titled

It’s January/February/ March – 100 Foot Diet “Lean Months”

It’s late February going into early March and the fresh garden produce may range from nothing in the coldest regions to relative abundance in the warmer climes.   I thought I would inquire of everyone how you are doing with the 100 foot diet in what I tend to view as the “lean months” of late winter/early spring.

Where are you located and what is your growing zone?
What are you currently harvesting from your garden to eat?
How much of your food supply is coming from preserved items from last year’s food production garden?
What do you have coming along that will soon be ready for harvest?

Care to join in?

SATURDAY

Breakfast – homemade acorn flour pancakes made with homeraised eggs
Dinner -potluck

SUNDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – leftovers from Saturday potluck
Dinner – homemade lentil loaf with homegrown salad

MONDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homegrown broccoli, pea and organic cheese pasta with homegrown salad
Dinner – homegrown pea and broccoli organic cheese casserole

TUESDAY

Breakfast – homemade stove top granola made with homegrown honey
Dinner – homegrown broccoli, kale, celery and organic potatos
Lunch – leftover soup

WEDNESDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homemade lentil loaf with homegrown salad
Dinner – homemade lentil loaf with homegrown salad

THURSDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homemade lentil loaf with homegrown salad
Dinner -homegrown salad greens, homemade herb pizza crust topped with homegrown tomatoes and canned marinated homegrown peppers with homegrown salad

FRIDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homegrown peas and lemon (local lemons and homegrown lemon thyme) butter pasta
Dinner – homemade no knead bread, homegrown, preserved tomato sauce with organic whole wheat pasta and homegrown salad