In an age where the importance of sustainable living is at the forefront, there’s no better way to embrace eco-consciousness than by cultivating your own vegetables in your backyard. Not only does this provide you with a fresh and organic supply of produce, but it also reduces your carbon footprint and empowers you to live a more self-sufficient lifestyle and one that is not dependent on the supermarket chains, that are ever trying to strip our wallets! So today, we’ll delve into the world of backyard vegetable gardening and explore the top vegetables you should grow for self-sustainability. We’ll also discuss essential tips on preserving your bountiful harvest to ensure it lasts well beyond the growing season.
Part 1: Choosing the Right Vegetables for Self-Sustainability
When planning your backyard garden, it’s crucial to select vegetables that are not only easy to grow but also versatile and nutritious. Here are some top choices:
Potatoes
Who doesn’t enjoy a delicious baked or French fry? For the self-sufficient garden, these are essential since they require little work, yield a lot, and are simple to store. You can plant a variety to have some fun because there are many variations to pick from. They store well and can be used in various dishes like mashed potatoes, roasted potatoes, and even potato pancakes.
From seed to harvest, they grow in just two to three months. They can be grown in a variety of methods, including towers, containers, and plain old ground. Following harvest, you should clean them and store them in a cold, dark area. In this fashion, they can be stored for up to six months, but watch out for any damaged potatoes that might slip in and ruin the whole batch.
Carrots
Freshly harvested carrots are not only delicious but also rich in vitamins and minerals. They can add a crisp and sweet element to your meals and they are great in soups too! They’re easy to grow (and can be grown all year round in containers) and store well in cool, dark conditions.
Beans
Much like carrots, beans are vital staples because they can be found in everything. But you shouldn’t limit yourself to cultivating just green beans. For those crock pot bean soups and chili, you may dry and preserve a variety of beans.
Another high-calorie item that will help you get through tough times is beans. On average, they generate 3 pounds of dry beans for every 100 square feet of plant space. But it’s totally acceptable to use the area with that much quality. The dried pods may simply be placed in a pillowcase and hung in the garage. The fully dried beans can then be kept in jars in the pantry.ju
Onions and Garlic
Onions and garlic are both staple seasoning foods. They go into nearly every dish I make. These alliums are relatively low-maintenance and can be stored for extended periods. Growing your own ensures a year-round supply of aromatic ingredients.
Cabbage
Although you wouldn’t consider cabbage to be a sustainable crop, it is actually quite cold-hardy. It can therefore be harvested later than other crops. A delicious and nutritious option to support gut health is to eat homemade kimchi.
Both pickled and frozen cabbage store nicely. My family loves to steam and eat this wonderful vegetable, so go ahead and plant some of it. I also enjoy it as a fresh coleslaw and in veggie soup.
Leafy Greens
Leafy greens like spinach, kale, Swiss chard, and cabbage are powerhouses of nutrition and are relatively easy to grow. These vegetables provide a continuous supply of fresh, vitamin-rich leaves throughout the growing season and can even be cultivated indoors or hydroponically during colder months.
Zuccinni
Zucchini plants are prolific producers and require minimal care. With their abundant harvest, you can enjoy fresh zucchinis, make delicious zucchini bread, and even preserve them for later use. They also do great on trellis to take up less space in your garden.
Tomatoes
With tomatoes, you can’t go wrong! Although they don’t store well on a shelf, pressure canning them is relatively simple. I enjoy simmering them to make enchilada sauce and preserving it for later use. Sun drying tomatoes and making salsa are also excellent tomato preservation techniques. This recipe book is one of my favorites for creating fresh sauces and other dishes because there are so many ways to use up extra tomatoes.
Cook them up when you’ve had your fill of fresh ones since those plants just keep producing them. They can be a little difficult to grow, but these tips can be useful. With 10 plants, you may easily produce 150 pounds of tomatoes, and there are many different types of tomatoes available.
Beets and Turnips
Beets are a colorful and versatile addition to your garden. You can harvest both the roots and the greens. The sweet, earthy flavor of beets makes them perfect for roasting, pickling, or adding to salads. These veggies grow fast so you can get multiple harvests each year. Beets are typically preserved by pickling, and they make great salad toppers this way. I also make use of these veggies in soups.
Bell Peppers or Capsicum
Bell peppers, jalapeños, and other pepper varieties are colorful additions to your garden and are super easy to grow. They’re perfect for salads, stir-fries, and canning as pickles or sauces.
Fruit Trees
Fruit trees like apple, pear, cherry, and peach are long-term investments that provide a continuous supply of fresh, homegrown fruits. Ensure you choose tree varieties that thrive in your region. Fruit trees add beauty and diversity to your garden while contributing to your self-sustainability efforts.
Part 2: Maximizing Self-Sustainability with Preservation Techniques
Now that you’ve decided on the vegetables, herbs, and fruit trees to grow in your backyard, it’s essential to make the most of your harvest by preserving the surplus for future use. Here are some effective methods to ensure your homegrown produce and fruits last longer:
1. Canning: A Time-Tested Preservation Method
Canning is one of the oldest and most reliable methods of preserving vegetables and fruits. Invest in canning equipment like mason jars, lids, and a canning pot. Popular canning options for vegetables include pickles, tomatoes, green beans, and beets. For fruits, consider making jams, jellies, or fruit preserves. By using the water bath or pressure canning method, you can safely store your produce and fruits for up to a year or more.
2. Freezing: Retain Freshness
Freezing vegetables and fruits is an easy and convenient way to preserve their freshness. Blanch your veggies briefly in boiling water, then cool them quickly in an ice bath before packaging them in airtight containers or freezer bags. For fruits, wash, peel, and slice them before freezing. This method is excellent for preserving peas, broccoli, corn, berries, and sliced apples.
3. Dehydrating: Compact and Nutrient-Dense
Dehydrating your surplus vegetables and fruits is a space-efficient and nutrient-preserving technique. Invest in a food dehydrator or use your oven at a low temperature to remove moisture from vegetables like tomatoes, peppers, zucchini, and beets. For fruits, consider making homemade dried fruit snacks. Dehydrated vegetables and fruits can be stored for extended periods and are perfect for making soups, stews, snacks, or adding to baked goods.
4. Fermentation: Probiotic-Rich Preservation
Fermentation not only preserves your vegetables but also enhances their nutritional value through the development of probiotics. Sauerkraut, kimchi, and pickles (using cucumbers and beets) are classic examples of fermented vegetables. Learn the art of lacto-fermentation and enjoy the tangy, long-lasting goodness of your harvest.
5. Root Cellaring and Cold Storage: Extend Freshness
For root vegetables like carrots, potatoes, onions, and beets, as well as apples and pears from your fruit trees, consider root cellaring and cold storage. These methods involve storing produce in a cool, dark, and humid environment. A root cellar or cold storage space can extend the shelf life of these vegetables and fruits for several months, allowing you to enjoy your garden’s bounty year-round.
Self Sufficiency At Its Best
I love being able to provide for my family all year long. Sure running the canner for days is a ton of work, but it’s worth it to know that my family are eating healthily and to know we are doing good for the world around us. Its an amazing feeling to be able to eat what we raised and put in the effort for. We get to save trips to the grocery store and cut the transportation cost of goods getting shipped at the same time. It does takes some doing to get a garden going, but there are ways to make even the smallest garden produce tons of food for you and your family. Good luck with yours!
