Whether you’re on a farm like us, in a suburban development or in the middle of a city, you can live according to the principle of self-sufficiency.
I prefer to avoid the modern language or “organic” or “natural” because I think it’s silly. To have a massive, industrialized farm producing an “organic” crop and then shipping it all over the place defeats the whole point of “organic” food. That’s not what the world needs, or what God intended.
The first principle of self-sufficiency is to eat what you could grow.
If you’re eating a fresh orange in North Carolina, in January, that’s not “natural”. You can’t grow a January orange. Variety in our diet should not come from creatively picking different foods at the supermarket, or just changing the menu randomly, but by eating foods at their natural time, throughout the year. One of my favorite things about the farm is how our meals change with the seasons. This is culture and traditions come from. It makes life beautiful.
You can also purchase your food from sources closer to self-sufficiency. Local farm markets will have foods in their natural seasons. You can make dairy share and produce arrangements with local farms like ours and enjoy the same foods the farm owners do.
You can also buy simple foods and process them yourselves. You can buy cream and make your own butter and cheese. You can buy fresh fruits and vegetables in bulk and can them for the winter. You don’t need to buy finished products.
The second principle of self-sufficiency follows the first: grow what you can eat.
No, you’re likely never going to be able to produce all or even most of what you eat, but that’s not important. You can produce some. You can start by producing your summer greens, or your herbs and spices. You may be able to keep a few hens and have your own eggs.
Over time, within the balance of your own life, you can produce more and more of your own food, and this is what self-sufficiency is really about: doing the best you can.