I adore this commentary about public schools and public libraries. So true.
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Organic Learning and Local Food in Southern Maryland
Things I Do
Scintillating Science or Marvelous Math Days - fun science and math activities for homeschoolers
LaPlata Area Food - a farm fresh food Delivery Service
My Etsy Shop - earthyzee
LaPlata Area Food - a farm fresh food Delivery Service
My Etsy Shop - earthyzee
Unschooling Places to Read
Southern Maryland Food
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My Dream Garden
Growing Things:
4 fig trees
1 apple tree
spring lettuce mix
lacinato kale
swiss chard
carrots
sunflower house
6 cherry tomato plants
basil
red pepper plants
sweet onions
asparagus
prickly pear cactus?
jujuba tree?
Other Things:
stargazing rock/seat
fire ring with log seats
adult swing in a shady spot
4 fig trees
1 apple tree
spring lettuce mix
lacinato kale
swiss chard
carrots
sunflower house
6 cherry tomato plants
basil
red pepper plants
sweet onions
asparagus
prickly pear cactus?
jujuba tree?
Other Things:
stargazing rock/seat
fire ring with log seats
adult swing in a shady spot
About Me
- ZZZ
- We are a family living in Southern Maryland and learning all the time without going to school (unless we want to). Husband, Son (12), and Daughter (7) and I live as sustainably and green as we can. We bike to LaPlata, eat local food, and a whole host of other Good to the Earth practices. We live and learn as radically as we can and are getting better at is all the time!
Local, Seasonal Food I Have Preserved So Far This Year
Apples: 5 qts dried
Applesauce: 7 qts
Asparagus: 1.5 qt dried
Leeks: 1 qt dried
Strawberries: 3 gallon zipper bags in freezer, 2 qts dried, 25 c jam, 2 pts syrup
Blackberries: 3 gallon zipper bags in freezer
Blueberries: 2 gallon zipper bag in freezer
Sweet onions: 3 c carmelized in freezer, 2 qt dried
Roasted red peppers: 5 gallon zipper bags in freezer
Watermelon: 1 qt dried
Zucchini: 2 qt dried
Seasoned tomato sauce: more than 26 quarts, but I'd have to count
Tomatoes: 2 qt dried
Cherry tomatoes: 2 qt dried
Bread and butter pickles: 32 pints
Dill pickles: 9 pints
Basil: 2 qts dried
Dill: 1 pt dried
Lemon Balm: 1 pt dried
Applesauce: 7 qts
Asparagus: 1.5 qt dried
Leeks: 1 qt dried
Strawberries: 3 gallon zipper bags in freezer, 2 qts dried, 25 c jam, 2 pts syrup
Blackberries: 3 gallon zipper bags in freezer
Blueberries: 2 gallon zipper bag in freezer
Sweet onions: 3 c carmelized in freezer, 2 qt dried
Roasted red peppers: 5 gallon zipper bags in freezer
Watermelon: 1 qt dried
Zucchini: 2 qt dried
Seasoned tomato sauce: more than 26 quarts, but I'd have to count
Tomatoes: 2 qt dried
Cherry tomatoes: 2 qt dried
Bread and butter pickles: 32 pints
Dill pickles: 9 pints
Basil: 2 qts dried
Dill: 1 pt dried
Lemon Balm: 1 pt dried
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