Isabell Shipard recommends growing hardy vegetables for self-sufficiency and survival. Here are the ones that store well:
- African cucumber – will store for over 12 months
- Pie melon
- Pumpkin – Australian Ironbark, Baby Blue, Jack Be Little, Jack O’Lantern, Jarrahdale, Marina di Chioggia, Musque de Provence, Queensland Blue, Red Kuri
- Squash – Blue Hubbard, Golden Hubbard, Green Hubbard
When pumpkin vines die down, pick mature fruit with plenty of stem. Make sure they’re well coloured and the stem has cracked. Cure the fruit for 10 days in the sun outdoors, or on a verandah in poor weather, to harden the skin so that they keep.
Store under cover on straw or shredded paper – in a cool, mouse-proof place.
How can I be prepared with Self-Sufficiency and Survival Foods? – by Isabell Shipard
Hay box cooking was popular during World War II when fuel was rationed. It is a way to save energy by turning off the oven or burner just before the food is completely cooked, and the allowing your food to continue cooking in a hay box. The lid of your pot needs to fit tightly to keep the heat in.
- You will need a box made from plastic or metal. Fill it with dry hay
- Cook your food in the usual way until it is hot but not completely cooked.
- Turn off the heat, then quickly place the pot or pan into a hay box on a layer of straw. Make sure you cover the pot with more hay and seal the lid.
- Leave for a few hours while your food continues to cook in your insulated homemade oven. Plan well ahead – the normal cooking time for this method is 4-5 hours, though it varies greatly depending on what you’re cooking. Experiment, but make very sure that any meat is fully cooked through.
Self Sufficiency for the 21st Century
– by Dick and Jack Strawbridge
Has anyone tried hay box cooking?
Do you think you could use sugar cane mulch?
Would you recommend cooking meat this way?