Grow your garden with purpose: 10 crops to sustain you through winter
As I think through what I am going to plant in my garden this spring and summer I have been thinking of crops I can plant that will help me avoid a trip to the grocery store and provide more than just canned or dried fruits and vegetables over the fall and winter. A garden designed with survival in mind can provide staples to sustain you through the colder months. Here are ten crops you can grow to create versatile, long-lasting ingredients for fall and winter cooking.
1. Dent Corn
Dent corn is a must-grow for anyone looking to make their own cornmeal. This variety is ideal for grinding into flour for tortillas, cornbread, or even polenta. It’s easy to grow in most climates, and once harvested, the kernels can be dried and stored for months. Dent corn thrives in well-drained soil and requires full sun. Plant it in blocks rather than rows for better pollination and a higher yield.
Pro Tip: Use a hand-crank grain mill to grind your dried dent corn into meal or flour. Store the meal in airtight containers to keep it fresh.
2. Winter Squash
Winter squash varieties like butternut, acorn, and Hubbard squash are nutrient-dense and store beautifully for months in a cool, dry place. They’re incredibly versatile and can be roasted, pureed for soups, or added to stews.
Growing Tip: Start seeds in late spring or early summer, and allow the squash to fully mature on the vine. Harvest before the first frost and cure them in a warm, dry spot for a week or two before storing.
3. Dry Beans
Beans like pinto, black, kidney, and navy are excellent protein sources and can be stored for years when dried. They’re simple to grow and require minimal care once established. Plant them in the spring after the last frost, and harvest the pods when they’ve turned brown and dry on the vine.
Storage Tip: Shell the beans and store them in a cool, dark place in airtight containers. Cook them as needed for hearty soups, stews, or refried beans.
4. Potatoes
Potatoes are a classic survival crop. They’re calorie-dense, easy to grow, and can be stored in a cool, dark place for months. Plant seed potatoes in early spring, and hill the soil around the plants as they grow to encourage larger yields.
Storage Tip: Cure freshly dug potatoes in a dark, cool spot for a week to toughen their skins, then store them in a ventilated bin or burlap sack.
5. Carrots
Carrots are a cold-hardy root vegetable that can stay in the ground well into the fall and even early winter with proper mulching. They’re perfect for soups, stews, and roasts and can also be canned or frozen.
Growing Tip: Sow seeds directly into loose, sandy soil for straight, healthy roots. If you live in a mild climate, stagger plantings throughout the summer for a continuous harvest.
6. Cabbage
Cabbage is another cold-hardy crop that thrives in fall gardens. It’s ideal for fermenting into sauerkraut or kimchi, both of which are long-lasting and packed with probiotics. Cabbage heads can also be stored fresh in a root cellar or crisper drawer for weeks.
Planting Tip: Start seeds indoors in midsummer, then transplant them to the garden in late summer. Keep the soil consistently moist for the best results.
7. Rye or Wheat
If you have the space, growing grains like rye or wheat can provide flour for baking. These crops are hardy and can be sown in the fall for a summer harvest. A 10ftx10ft patch of wheat is often cited as sufficient to sustain one person with flour for a winter.
Growing Tip: Use a portion of your harvest for replanting the next season, ensuring a sustainable grain supply.
8. Onions
Onions are versatile, long-lasting, and essential for adding flavor to almost any dish. Storage onions can keep for months if properly cured and stored in a cool, dry location.
Growing Tip: Plant onion sets in early spring or late summer. For storage varieties, choose types like Yellow Stuttgarter or Red Wing.
9. Beets
Beets are another dual-purpose crop, offering edible roots and greens. The roots can be stored, pickled, or canned, while the greens can be sautéed or added to soups.
Growing Tip: Plant in mid-summer for a fall harvest. Beets tolerate light frosts, and their roots stay fresh when left in the ground with a layer of mulch.
10. Sweet Potatoes
Sweet potatoes are calorie-dense, nutrient-rich, and versatile in the kitchen. They can be stored for several months after curing, making them a great survival crop.
Curing Tip: Cure sweet potatoes by keeping them in a warm, humid environment for about 10 days to enhance their sweetness and improve storage longevity.
Bonus: Garlic
Plant garlic in the fall for a summer harvest. While it won’t be ready for immediate use during the winter, properly cured garlic can last through the season and add flavor and health benefits to all your dishes.
Pro Tip: Choose hardneck varieties for a more robust flavor and the bonus of garlic scapes in spring.
Putting It All Together
A garden tailored for survival foods can provide you with everything you need to make nourishing meals throughout fall and winter. With dent corn for tortillas, dry beans for soups, and squash for hearty sides, you’ll have the basics covered. Add potatoes, carrots, cabbage, rye, onions, beets, and sweet potatoes for variety and nutritional balance, and you’ve got a pantry full of possibilities.
With a bit of planning and preparation, your garden can sustain you through the cold months and help you embrace the joy of homegrown, homemade meals.