Or how am I going to eat from the garden in winter?
Over the year I've been preserving some food from the garden. I started as early as May when I blanched and froze my spinach. I don't have enough to eat as well as I do in the summer, but then again I just don't eat as well in the winter anyway. All I want is pumpkin pie, apple cake and soup. OK so I can eat pretty well if I make more soup. Now that we have hit the winter solstice, what is left of my stash?
The first place I'll take you is to my freezer. I have a nice chest freezer that my mom bought for me when we first moved into this house. On Friday I had the fun chore of defrosting the thing. I do this only once a year and need three tools. An ice scraper, a scoop to get the ice out of the bottom, and a pot to collect the ice. I've gotten good at it over the years and it only took about half an hour this time. Which involves totally emptying it first then putting it all back together.
While I did this I counted the frozen goods from the garden (the corn and some squash came from the farmers market). In addition to what is listed I hopefully have my winter stash of ground beef from grass fed beef from the farmers market. I also have things like homemade soups, Mexican rice, chicken pot pie filling, and meatloaf. When I cook for two I often make more and freeze it. Then dinner is pretty fast. I also have a handful of store bought. The wonton soup is one of my husband's favorites (though to be fair to me I made homemade wonton soup for the first time on Thursday).
- squash puree 18 cups
- tomato sauce 23 cups
- salsa 6 cups
- applesauce 8 cups (I ran out of jars)
- zucchini shredded 9 1/2 cups
- green beans 1 1/4 lbs
- corn 1 3/4 lbs
- serranos diced, 6oz
- jalapenos diced, 14 oz
- raspberries, 1 3/4 lbs
- carrots 12 oz
- spinach 5 cups
- chard 1 cup
- komatsuna 9 cups
- raspberry sorbet 4 cups
Then it was on to the pantry. I have some assorted herbs, but the real fun is in the jars.
- applesauce 11 pints
- raspberry jam 3 cups
- raspberry jalapeno jam 1 cup
- apple pie filling (really very chunky, sweetened, spiced up applesauce) 3 pints
- apple butter 5 pints
- pickled snap peas 6 pints
- dill pickles 3 pints
- dried beans (on the far right) 2 lbs
I always love the look of home canned items on the shelf. You can see what is in them unlike commercially canned items. I know most of the things on the shelves are apples. Way more than half. I think I made too much applebutter. But I'll find out come spring - hmm maybe come August or September for the apple products since I won't make any more until then.
I also have my pile of food in the fridge and on the counters. I didn't weight it out, but I still have plenty of carrots, onions, garlic, potatoes, cabbage (those three big ones from Wilson's Farm), two apples, a bit of Chinese cabbage and some pickled serranos and dill pickles. I'm more than half through the potatoes and onions. Next year I need to plant more. Though I think I won't have room for potatoes.
I've yet to buy a lot of produce from the store. Besides lemons, ginger, and mushrooms which I buy all year long, I think I might have only bought cranberries so far. So I may have no harvest, but I'm harvesting from my stock. Will it last all winter long (I hope I eat better than that but don't count on it), or
If you would like to help me believe that harvests still exist, put your name and URL into Mr. Linky below. It doesn't matter how big or small your harvest is. You don't have to count the pounds like I do. If you have had a harvest this last week, show us and join in! Really I'm dying here under the snow and ice (we just had a huge snow storm). I need visions of tomatoes and spinach to dance in my head for the holidays.