Wednesday, 30 April 2014
Beetroots in sand
You might think it more obvious to do this in the autumn and preserve food over winter, rather than wait until the land is bursting with food. Here, though, root crops can be left in the soil for long periods, and eaten when necessary. For our agrarian forebears, moreover, spring, not winter, was often the lean season, after the winter's salted meat and dried food ran out, but before the hens began laying and the harvests began coming in. Lent often forbade people meat and indulgences just when they were unavailable anyway. Food stores that can be stretched over spring would be much needed.
I'll be checking on them about once a week, and will report how long they last.