Greens and veges
- 100% during growing season. We'll have beets, parsnips, squash, potatoes and kale, plus some lettuce, plus kraut and kimchee and the weeds in winter... so down to ~40% Grain
- 5% or less, small grain corn crop and very small dry bean crop this year. We buy wheat berries from Utah growers, and black beans by the bag, and make around 2 loaves a week of sourdough
. We could ramp up if we had to. Meat
- we contract grow chickens from someone across the bay, and get other delicacies local
sausage, shellfish. Eggs
- 100% but we buy in mash from BC for layers, and are slowly setting up paddock system with forage. Oil and nuts
- 2% - all bought in, mostly walnuts and olive, hazelnuts slowly coming to bear
- 60% we grow strawberries, raspberries, apples, and got our first plums and pears- plus lots of weird stuff. Local blueberries picked and in freezer along with wild blackberries. Lots of snacky bits with low return on investment. We buy peaches by the box a local guy drives them over from Yakima.
We tend to eat around 75% as greens and veges and fruit by volume, but probably more like 30% of calories (wild guesses)... so i would say 20-40% of our diet comes from our land
, depending on how you count the eggs, contract growing, and time of year.
We've been working on various bean-egg-potato staple
dishes... various beancakes (falafal inspired), and potato pancakes (latka inspired).
We have disposable income and support local restaurants and have around 1/6 acre
that could be brought into staple production, but something else would give, since I think
we might be at cruising altitude given the day jobs. I am starting to control perennial weeds there with annual forage for the chickens.