Roots Micro Homestead

Today marks the long-awaited sauce day. After reduction, the pan now contains half the amount of a truly remarkable tomato sauce.

Nature has been a little bit of a struggle this year. The unusual high heat has hindered production. Then Squash borer larva attacked all my squash causing a total lost of all plants. Then the winds with the storm this weekend blew the tomatoes enough causing many of the strings to break.

We got out there and cleaned stuff up and harvested for the first time in 4 day. By focusing on plants that can grow vertically we can supply ourselves with all this food bi-weekly on a standard small lot in town.

Big shout out to my newest top fans! 💎 Judy Dawson, Michael Patrick Hogan

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This meal showcases Wagyu flat iron steak paired with a flavorful beet leaf chimichurri, accompanied by sautéed yellow zucchini, blistered tomatoes, and fresh basil. We had to source three fundamental ingredients - salt, garlic, and olive oil - from the grocery store. As urban homesteaders, we recognize the importance of supporting local agriculture, and thus sourced our beef from North 40 Premium Beef, collecting it from the packing house. Our garden supplied the remaining ingredients for the meal. North 40 Premium Beef

The vine borers have taken a toll on us. We will have to look into better prevention techniques for the next growing season.

He is so serious about his broccoli 🥦

Utilizing the garden's bounty for dinner. Balsamic roasted fairy-tale eggplant and cherry tomatoes with saffron quinoa and salmon.

We were gone for a few days playing bbq pitmasters and came back to a decent harvest. The best part is this boy asking if the greens are edible. I love that he is willing to try new foods. He actually loved the greens and is eating real food.

Observing red tones, typically a cause for alarm, but in gardening, it is exhilarating. Even reaped a few rewards today.