Making your own food, at the pace of what grows
Pleine Terre is the notebook of a French father who learned to salt, dry and can his food, and to count what it really adds to his pantry. It isn't survivalism. It's a way of following the seasons rather than the supermarket shelves.
Practice before theory
Everything I explain, I got wrong at least once. You learn down to the gram and the day, not in general principles.
With what you already have
Salt, string and a cool spot. No vaulted cellar, no walk-in cooler, no budget.
Measure, don't hope
Self-sufficiency is counted in days of food on the shelf. Until you count it, you're telling yourself stories.
Nothing is lost between the soil and the shelf
Self-sufficiency isn't a stockpile. It's a loop you keep going.
A square-foot garden, and what it really brings to a family.
Too much at once, as always. It's the right kind of problem.
Salt, heat, time and dry air. The only four tools that matter.
How many days could you last today without buying anything?
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