My friend over at Fessenden Farmstead had a piece on preserving fruits and vegetables, which made me think I hadn’t talked about what has been put up at our house. I’ve been derelict on that because I’m not the putter-upper – my husband is (and I am ever so grateful).
I suppose that isn’t totally true (it’s true that I’m grateful, not true that I’m not a putter-upper). I am the runner of the dehydrator – and in fact, I intend to dry parsley today. I am also the freezer of fruit. This year it was only blackberries (wild) – it is also often peaches, but apparently peaches are biannual and this is their off year I guess (plus a frost came and killed the blossoms last spring… that couldn’t have helped).
Peaches look fine frozen, but as soon as they thaw they start turning brown. Last year I “solved” that problem with camouflage – I froze spiced peaches – the spices (heavy on the cinnamon – but I can’t remember what else) already colored the peaches brown so the discoloration wasn’t as off-putting this year when I used them (great in my oatmeal). Next year I’m also intending to freeze in single serving sizes. That should do the trick.
Berries are easy – wash, dry, freeze on a cookie sheet, dump in a container or bag.
I dry tomatoes – and have been enjoying them in many things already. Salads and sautéed with onion and polenta being my two favorites.
My husband is the tomato freezer. We stopped canning and went to freezing, primarily because I didn’t like the lemony taste of the tomatoes when they were canned. I’m sure we could have adjusted his approach, but freezing is so darn easy (we won’t discuss the power usage of the freezer – although a full freezer is more efficient than a 1/2 empty one – and the tomatoes really help keep ours full).
My husband pickles also – and they are soo good. Pickled green beans are to die for! And pickled asparagus, and pickled banana peppers – – and pickled cucumbers too. He most recently made green tomato relish – I haven’t had a chance to dip into that yet. I made green tomato relish once in my single years – and my face got blotchy and puffy – the doctor said it was probably the steam off the green tomatoes causing an allergic reaction. I now avoid the kitchen on green tomato cooking day.
So the pantry is well stocked with the fruits (and veggies) of the garden. All set for the Dark Days Challenge. That’s the once a week meal made of SOLE food – sustainable, organic, local, and ethical. For more information you can click the badge in the side bar. Sign up too!