Many preppers who want to be self-sufficient start a home garden so they can grow fresh, organic fruits and vegetables for their family. If you have excess crops, you can also preserve fruits and veggies for your survival stockpile.
But if you want to make the most of your garden crops, think of the gardening calories resulting from your vegetable garden. This means carefully choosing which vegetables to grow and the number of calories that you will get from those vegetables. (h/t to ModernSurvivalBlog.com)
You need to plan ahead because what you grow in your garden may be the only thing you can eat when SHTF and you can no longer get more supplies at the grocery store.
Before disaster strikes, you need to learn how to maximize your caloric return for your time and effort when you're growing a vegetable garden to feed your family without other ways to get more supplies.
When it comes to survival, preparedness and self-sufficiency, crops you harvest from your garden will need to produce calories. However, many vegetables are low and very low in calories.
Fortunately, there are some vegetables that contain more calories than others.
Gardening calories in vegetables
All caloric quantities in the vegetable list below have been normalized to 100 grams (3.5 ounces) to compare properly.
Note that some of the foods are not typically consumed in these amounts, but the results will let you know where they are when it comes to calories. Nutrition is not accounted for in this list.
The food calorie data for each item was determined based on the common method of consuming the item, like some vegetables are consumed raw while others are typically boiled or cooked a certain way.
Generally, vegetables are not very calorie dense. Some notable exceptions are corn and potatoes.
But if you want to maximize all the effort you put into your survival garden, you should prioritize calories to maximize the garden's output based on the diversification of nutrition and the things that you like to eat. When SHTF, calories are going to be crucial when the whole family is in "survival mode."
Coat a large pot with oil and place it over medium heat. When the oil is hot, add the onion, poblano pepper and bell pepper. Saute the ingredients until the peppers are softened and the onion is translucent, or for about five minutes.
In the same pot, add the garlic, cumin, oregano, cayenne pepper, ancho chile powder and paprika. Continue to saute until the mixture is very fragrant, or for about one more minute.
Next, stir in the broth, coconut milk, corn and potato. Raise the heat and bring the liquid to a simmer.
Lower the heat and let the soup cook until the corn and potato are tender, or for about 20 minutes. Stir occasionally.
Take the soup off of the heat and season it with the salt, pepper and lime juice.
Ladle the soup into bowls and top with cilantro and scallions before serving.