Sustainability is a huge driving force for us here at Taino. I had mentioned our aquaponics system in a previous post but that ideal should never escape our minds.  Keeping this focus allows us to positively impact the land and lands surrounding us and finding creative and effective uses for our waste is a core component.

Today we will look at a few food storing methods that I have done here at the farm to keep our food supply sustainably and waste free.

Harvests sometimes yield more that we predicted (not a bad thing) but we then end up with a surplus of specific foods and having methods such as drying and pickling allows us to preserve them for longer periods of time. Below we will discuss some drying projects I have been working on (pickling to come in a future post).

This is our solar dehydrator. Basic in both its function and construction; it allows for the heat of the sun to extract the moisture from the plants and angles the rising moisture out to eliminate rotting.

The first crop to come to me in surplus was Thai Chilis. A tiny red chili that packs a surprising punch.Here at the farm they grow tremendously well and I used the preservation method of drying to make homemade crushed red thai chili peppers.

This turned out so well that I am now currently in the process of testing the drying capability of many of the herbs that grow here on the farm. (oregano, sweet basil, thai basil, mint, curry)

The current crop to come to me in a big enough surplus to dry was habanero peppers. These just came in and they are in the beginning stages, but as you can see I have chosen the hanging drying method for these.