Part of the “Moving toward local eating” series
I love to garden, so I am always experimenting with what I can grow at home. I’ve been pushing the experiment hard enough, long enough, that I also know what I *won’t* be growing our whole supply of. Wheat, dried beans, and carrots, for example. I still have hope for some of the carrots, but unless I get a deer fence and more land and a whole bunch of equipment, I’m leaving wheat and beans to actual farmers. And there is such a wealth of good tomatoes in my area, including my favorite canned pizza sauce (only $1 a can), that I’m not growing any tomatoes at all next year. I’ll buy a bushel of tomatoes when I’m ready to make salsa, instead of being a slave to a steady trickle of tomatoes all season.
It’s been very liberating to come to the conclusion that I don’t “have to grow my own” to keep my locavore cred. In fact, in some cases, trying to grow my own would be downright silly. I know I could grow all my own tomatoes and salsa fixings if I needed to (though I’d have to use vinegar instead of lemon juice, which is not my preference) but I don’t think it’s even possible for me to grow my own wheat. So I keep looking for ways to help keep locally-grown wheat a going concern – which means keeping local mills open, too. So I buy my flour from Westwind Milling and quit feeding my wheat crop to the deer.