Wednesday: day 4
I finished the bread for breakfast, spread with butter and honey (I’m only supposed to be using the butter for cooking, so this probably constitutes a violation, but it was so good). That’s two days from 1 pound of wheat. So doing some calculations – I suspect Jay’s been off eating store bought bread – it comes to about 122 pounds of wheat per person for a year. Over the year, there are the equivalent of 2 1/2 people living here. That’s about 300 pounds of wheat we’d need to grow to keep the family (just barely) in wheat for a year.
I’ve grown small patches of wheat for the last few years. The yields came out to about to 4 and 10 pounds per 100 sqft – I planted smaller patches, this is just standardized for comparison. Jeavon’s book “How to grow more vegetables…” claims to get yields of to 25 pounds in that amount of space – if you have really rich soil, you get more grain. But wheat can grow in unimproved clay soil too (that’s my 4 pound yield), and is drought tolerant, and can grow over winter.
Anyway, assuming I don’t get Jeavon’s yield, but that I’m growing in improved beds for a reasonable yield, I’d need 10 beds to grow all our wheat (1000 sq ft). That’s half our total garden space. I don’t know whether to be shocked (so much space just for wheat) or happy (only half the garden, we can eat plenty from the other half).
For lunch: leftover turkey soup, and whatever else I could scrounge. I was hungry again this afternoon, and a little cranky.
For dinner we had guests, so we barbecued lamb. I thawed some lamb chops; they are from an older sheep, a 2 year old ram. It’s technically mutton, but our sheep just lie around in the pasture and eat, so this one didn’t get tough. To be sure, I marinated it in some homemade plum vinegar (originally a failed wine), olive oil, garlic, pepper and salt. Then roasted potatoes, carrots and onions (in more olive oil; we really need that stuff). I made a greek salad from cucumbers, tomatoes, peppers,feta, fresh basil, plum vinegar and olive oil. And some green beans. I also baked a squash – Potimarron, an old variety of squash from France with a creamy texture and a flavor that’s supposed to taste like chestnuts. But I forgot to serve it, so it’s left for tomorrow, and I gave some for the guests to take home. I ate way too much after being hungry all day.