Bally002, don't get me started 
It all depends on the veggie and what you plan on using it for. Take zucchini for example. They are prolific. You end up with a zillion of them. They do not have much taste themselves but they have nutrients, fiber, and mix well with other food right out of the garden. Of course, you can only eat so many fresh zucchini unless you like living in the bathroom.
You can root cellar store them and they will last a few months at best.
You can can them but they turn to mush.
You can slice and dehydrate them. This works OK but they get a little rubbery in my opinion.
I have found if you dehydrate them, grind them into a chunky powder, and mix with seasoning or other dried veggies it works great. They do not take up as much room, last a really long time, and you can tailor them to what you like to eat.
Ninurta, now that's what I am talking about.
So many old farmers had piles of "junk" laying around. But that junk was at one time an investment on their part. Even after it was no longer useful as-is, the steel (or whatever) could be used to repair or fabricate other things they needed. That is a great extension of the initial investment.
With regards to the no till, I am still experimenting. I have found many plants grow better in a little chaos. The whole concept of a sterile patch of dirt with a singular plant sticking up, does not always work for me. They seem to like company.
Sure there is competition and you have to even the playing field now and then. Some weeding or pruning here or there. I will send pictures this year. Sequences.
Of course, it's still frozen here in Wisconsin so that is still a way off.
It all depends on the veggie and what you plan on using it for. Take zucchini for example. They are prolific. You end up with a zillion of them. They do not have much taste themselves but they have nutrients, fiber, and mix well with other food right out of the garden. Of course, you can only eat so many fresh zucchini unless you like living in the bathroom.
You can root cellar store them and they will last a few months at best.
You can can them but they turn to mush.
You can slice and dehydrate them. This works OK but they get a little rubbery in my opinion.
I have found if you dehydrate them, grind them into a chunky powder, and mix with seasoning or other dried veggies it works great. They do not take up as much room, last a really long time, and you can tailor them to what you like to eat.
Ninurta, now that's what I am talking about.
So many old farmers had piles of "junk" laying around. But that junk was at one time an investment on their part. Even after it was no longer useful as-is, the steel (or whatever) could be used to repair or fabricate other things they needed. That is a great extension of the initial investment.
With regards to the no till, I am still experimenting. I have found many plants grow better in a little chaos. The whole concept of a sterile patch of dirt with a singular plant sticking up, does not always work for me. They seem to like company.
Sure there is competition and you have to even the playing field now and then. Some weeding or pruning here or there. I will send pictures this year. Sequences.
Of course, it's still frozen here in Wisconsin so that is still a way off.