Sunset's One-Block Feast

Discover how we learned to eat almost entirely from the land around us ― and how you can, too

Here's what we planted

When you grow your own food, you can try varieties that are hard to find in a grocery store or even a farmers’ market. Here's what we planted, and what we learned|Margo true and the Sunset staff

  • Print
  • |
  • Email
  • |
  • Add Comment
  • |

Kimberly Burch

THE IMPORTS

We went outside our block for:

Malted grain extract (as backup for our beer crops)

Milk 11/2 gals. organic whole milk (made about 13/4 lbs. cheese) Olives 800 lbs. olives (made 20 gals. extra-virgin olive oil)

Sea water 3 qts. from the Pacific (made 1/2 cup sea salt)

Wine grapes 500 lbs. Syrah (made 180 750-ml. bottles, plus 15 l. vinegar);
20 gals. Chardonnay juice (made 100 750-ml. bottles

Add Comment |

  • Loading comments...

Add your comment

The rules: Keep it clean, and stay on the subject or we might delete your comment. If you see inappropriate language, e-mail us. An asterisk * indicates a required field.

500 characters remaining

Advertisement