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Go shopping. Enough to last for a couple of months. Bring some water, as well. Buy some lumber to reinforce the doors. A few steel panels to close off a few strategic places. Raid the library.
Wait a month and allow flies and the weather do their thing.
See the not-so-dead fall apart.
After I stop seeing movement for three straight days, start blasting noise on a high visibility location from my location and wait to see what crawls out.
By this time, I risk two months have already elapsed.
Go out, with a shovel and an axe.
Dig a large pit, fill it with fire wood. Lay down a few of the corpses. Stack it as high as I can make it. Cover with more fire wood.
Syphon some diesel from a random car.
Light it up!
Rinse, repeat, until all the corpses I can find are disposed of, grouping together all the survivors I come across.
Start over.
I recommend buying potatoes. Not for eating, but for planting. Preferably before you lock yourself in for a few months. And along with it, a book on how to farm your own vegies from the library.
Potatoes are great. Low maintenance crop but it does require a lot of water. Sunchokes are a good option as well, for an Autumn harvest; keeps well in the ground. Down side is the winds.
I'd recommend getting some broad leaf vegetables seeds, like cabbage. My country has a variety that can be harvested leaf by leaf and just keeps growing and producing seeds, year after year. Some turnips, too. And some tomatoes and chillies. And beans.
What variety of cabbage is this? What zone does it grow in? Thanks!
Translate the articlr, please.
Thank you! It reminds me of the dinosaur kale I have in my garden now. Also able to pick leaves as you need them, and overwinters here well (BC, Canada). I’ll do some more looking into it!
Can you give a link for that variety? Just the name is enough to get me curious.
Its real name is Lacinato kale, it’s my favourite!
https://en.wikipedia.org/wiki/Lacinato_kale
Edit: I like to use this in place of spinach, in lasagnas, soups, salads. Nettles are another favourite. I forage in the spring, steam them to get rid of the sting, and then freeze them in balls. Then I just add a ball to soups or whatever when I need. Also can save the steaming water for stocks.
Cavolo nero!
I've read about this variety before. It never got that much traction in my country because we developed our own varieties over the centuries. I think we have over 50 defined varietied of kale here.
Yes, we love our kale.
The other I shared is the main ingredient for our most traditional soup - caldo verde - because it's fibrous but sweet and chewy when boilef. It's a general purpose kale nonetheless.
For other dishes we have broad leaf varieties, sweeter and with thick stalks. Essentially we made our best to cram into one (several) plant a green leafy part and a soft, tuber like, part.
That soup looks delicious! And it’s one I can eat as I’m allergic to tomatoes. I’m going to try it this weekend :)
I love that yall have such an appreciation for kale, it doesn’t get as much love in North America. Yet another reason I’d like to visit!
Let me know if you want some recipes. We do not use tomato in soup, unless it is tomato soup, which we consider a foreign dish.
Oh yes please! Your absolute favourite soup would be a wonderful start.
Edit: Here is my favourite fish chowder. Let me know if you can’t open the link, can send a pdf too. I use bento flakes instead of clam juice, a half a packet is perfect.
https://cooking.nytimes.com/recipes/1023366-miso-fish-chowder
Okay. Let me write a couple down.
It’s much appreciated! No rush at all!
You mind if I DM you? I'd like to ask a few questions that do not need to be of public knowledge.
Sure, ask away