I used to do volunteer gardening for the elderly. I would weed the gardens and dig them, then plant cabbages and potatoes. One elderly resident said he did not mind because he had lived his whole life on potatoes and cabbage alone, and he pointed out that he was very fit with no illnesses at all.
Potatoes have been a staple diet in Europe for hundreds of years. They were brought over from the New World during the reign of Elizabeth I, who saved England from the Spanish Armada. We can push back against the influence of a globalist armada and their national collaborators and weaken the hold of globalist power, by increasing our food independence - by planting the simple spud.
The easiest crops to plant are potatoes and cabbage. Cabbages can be harvested 4 times per year, because their growing cycle is about 90 days. Potatoes can only be harvested once a year. So you will need to store and preserve them.
A root cellar is one of the oldest artificially-created food storages, as a natural space that excellently preserves food and drink items that are prone to spoilage. This dry, dark environment also serves as an ideal alternative to store potatoes and other similar vegetables. Storing potatoes in a root cellar is also arguably the easiest technique out of all, given that it doesn’t require any extra work in the form of peeling or blanching your spuds. Although using this method may not be as long-lasting as dehydrating your potatoes, for example, it’ll still give you similar results to freezing them. Furthermore, unlike freezing, using a cellar to store the tubers doesn’t require any electric energy or added effort, as the process is much more straightforward. To adequately store potatoes in this environment, you’ll first need to lay out each piece to form a single layer. You can place this layer on a simple storage unit consisting of a cardboard box lined with newspapers. After letting the potatoes cure in this position for about a week, you’ll notice their skins will start to toughen. Afterward, you can transfer them to another box filled with a light-absorbing material such as shredded paper to prevent excess moisture from creating inside this environment. Moisture would cause the potatoes to spoil faster, so you definitely want to keep the box dry. Within this box, the spuds will be able to retain their freshness for months, making this an ideal solution for those wanting to use seasonal products all year round. The best part of this method is its versatility. Unlike what I mentioned with dehydration, you won’t need any special equipment to make this approach work. Even if you live in a smaller house or apartment and don’t have access to a cellar, you can still give this preserving strategy a try. To do so, you can try to use a cold garage or especially dark corner of your house. The results shouldn’t differ too much. I should mention that when choosing this type of storage, only wash the potatoes directly before use and never put them back in the box after doing so. Otherwise, you may create a microhabitat for harmful bacteria.
Although a little out of the box, this approach can work wonders for those who have no access to a cellar or garage but can make use of their garden instead. Reburying potatoes is a method that’s as simple as it sounds. If you want to retain the freshness of the vegetable a little longer, try putting it back into the ground, as you’ll be surprised by the results. After digging a shallow-ish hole no bigger than 6” (15.24 cm), you can place your potatoes on the bottom and cover them up using the remaining soil. If you live in a humid climate, you may want to put some form of added protection against the elements on top of the newly closed hole. Doing so will guarantee that the spud will remain fresh and ready to use for several months after being reburied, but be careful not to leave them longer than that, as they can start to absorb too much moisture and spoil. Another advantage of re-burying is that you have a "secret" store - useful in times of scarcity or government interference.
Even if you don’t have a cellar or a cold garage, you can still use the best of your storage capacities to give the spuds the longest shelf life possible. To do so, you’ll first need to find a space with the proper temperature. Ideally, you shouldn’t store potatoes at a temperature higher than 55°F (12.78°C). Furthermore, you’ll need to make sure to choose the driest shelf or cabinet in your kitchen, as excess humidity can be the biggest catalyzation of spoilage. Another factor to consider is sunlight, as darker spaces tend to preserve potatoes much more efficiently.
This method relies on electricity for blanching and then for freezing. It may not be feasible if your currency has been restricted and you are unable to pay for electric. Running a freezer can be expensive, and people are unlikely to lend you the room in their freezer. Still, I am listing this method in case a freezer happens to be available.
Choose healthy young spuds, then peel and cut them into large chunks. Then blanch your potatoes, as the process helps them retain freshness longer. This will also prevent them from turning black in the freezer. Add a bit of white vinegar to the boiling water for the best results. Throughout these steps, make sure that the vegetables have as little time in direct contact with the surrounding air as possible. Doing so will help to slow down the oxidation process. Then seal them in containers and put into the freezer.
This method relies on electricity, since you will need to power a dehydrator, though you could come to an arrangement with retailers or neighbours to use their electricity in return for giving them a percentage of your crop.
One of the main factors that accelerate the spoilage of a potato is humidity. When taking the hydration out of the equation altogether, you’ll be able to store your potatoes for years on end without any worry that they might go bad. Drying tubers can be much more straightforward than you’d think, as all the special equipment you’ll need is a standard dehydrating rack. After the spuds go through this process, you’ll be able to reuse them for up to two decades to come, as long as no added hydration is presented to them during this period. Their remarkable shelf life makes dried potatoes a great pantry staple to hold onto in case of an emergency. If you want to make your own, blanch your potatoes with the method I mentioned previously for 5 minutes. Afterward, give them a temperature shock by placing them in an ice bath to completely stop the cooking process. Then place each slice on a dehydrating rack for 8-10 hours at 135°F (57.22°C) until translucent. You’ll want to store them in an airtight container, like this one, to avoid any moisture from entering the slices.
You should start now. Growing food will be fun, and will decentralise food dependence, and bring people together. It will create communities where people are immune to food restrictions and shortages, and will put you in a position where you can trade for other things you may need later.