Yay, Muffy. You’ve had such significant progress in readiness! Is it catching on with your kin?
Well, if “local” is defined by this county….we’d all be hungry fairly quickly. If “local” is defined by 100 miles or the state, we’d do okay if transportation of those goods was available. All that arrives at the Farmer’s Markets. But in a StuffHitsFan….that’s the real catch. No guarantee that transportation is in place until traders get into business with horse and wagon, or some such. LOL As Muffy says, that’s the importance of stored food…for as long as it lasts.
Potatoes would be the big calorie count for this high region. Some wheat in the lower altitudes. Buckwheat might work but…the tannin coating is a problem.
Short season root crops: carrots, onions, garlic [fall planted], turnips [huge fine things! Tops and root], beets [tops and root]. Frost free days are not available for rutabaga or parsnips. Cole crops also do well….broccoli, cabbage, cauliflower [tho it’s been fickle], kohlrabi, etc. Sauerkraut and pickling would keep these things well through winter. Certain “Siberian” tomatoes work up here….especially cherry type. Not beefsteaks. Lettuce, Swiss chard, collards, etc. Those all do fine. If the burrowing varmints don’t get them. [One day those varmints will be our meat source! Hmph! Not kidding.] Peas and sometimes bush green beans. Row covers would help.
Further afield …not too far, would be a region with the fruits. Pitted fruits mostly: cherries, peaches, plums, apricots, and…some apples. Tried to find the fruit guy on Thursday but he wasn’t set up. 🙁 Grocery stores carry a lot of state wide local produce in summer/fall.
Trout in streams. Could shoot a rabbit or squirrel. Deer/elk in season with a tag.
In this season, we can have salad with that local produce today. Boiled eggs from our poultry will supply the protein on that salad. [no olives from Italy or cheese from Wisconsin?] Dressing? Ummm….?
OldMtWoman