On to the topic at hand. The New York Times did a piece on root cellaring in its Home & Garden section today. My friend Harriet Fasenfest, a local restaurateur turned urban homesteader and owner of Preserve, is pictured and quoted in the article, which offers some good tips on storing vegetables over winter. We didn't grow or put up nearly as much food as I would have liked this year, but considering my health issues, I'm pleased I was able to do as much as I did. I've been building up our stores with food from local farms, markets, and Azure, and I am glad, with Mike out of work and prospects being slim, that we have a house full of food.
In the pantry we have or will have after today's Azure Standard delivery:
- 10 quarts home canned tomato sauce
- 10 quarts home canned peaches
- 20 pints home canned apple sauce
- 10 half-pints home canned raspberry jam
- 10 half-pints home canned strawberry jam
- 5 pounds black beans
- 2 pounds lentils
- 1 pound dry garbanzo beans
- 50 pounds rye berries
- 25 pounds wheat berries
- 12 15-ounce cans pumpkin
- 12 15-ounce cans garbanzo beans
- 12 15-ounce cans black olives
- 5 28-0unce cans crushed tomatoes
- 18 6-ounces can tuna
- 5 pounds brown basmati rice
- 5 pounds brown jasmine rice
- 10 pounds whole wheat spaghetti
- 1 pound dried cranberries
- 20 pounds unbleached white flour
- 10 pounds unbleached pastry flour
- 1 gallon olive oil
- 2 pounds tapioca pearls
- 1 pound milk powder (I use this to thicken yogurt)
- 1 pound cacao nibs
- 3 pounds sweet potatoes
- 5 pounds beets
- 5 pounds fingerling potatoes
- 5 pounds russet potatoes
- 12 pounds yellow onions
- 1 pound garlic
In our freezer, we have or will have within the next couple weeks:
- 90 pounds grassfed beef
- 90 pounds pastured pork
- 50 pounds venison
- 10 pounds grassfed lamb
- 5 whole pastured chickens
- 9 pounds halibut filets
- 9 pounds salmon filets
- 10 pounds butter
- 10 pounds beef bones
- 2 pounds chicken feet
- 2 pounds leaf lard
- 5 pounds cocoa powder (hot cocoa season is almost here!)
- 5 pounds sunflower seeds
- 2 pounds pecans
- 2 pounds walnuts
- 1 pound almonds
- 3 gallons blueberries
- 2 gallons green beans
- 4 quarts asparagus
- 3 10-ounce bags cranberries (I plan to can cranberry sauce with these soon)
- 20 pounds white whole wheat flour
- several pounds miscellaneous flours and meals
- several gallons berries that have been in the freezer for over a year that I plan to turn into syrup or jam soon
And in our pickle fridge, we have:
- 2 half-gallons sour cucumbers
- 3 half-gallons sauerkraut
- 1 quart pickled beets (plus more that I will pickle soon)
- 1 quart sauerreuben (pickled turnips)
- 5 pounds raw cheddar
2 comments:
Wow! You have a great pantry there. Good for you!
Thanks! On a night like tonight, I'm especially glad for it. Dinner was fingerling potatoes, boiled with sauerkraut and sauerreuben, then topped with some sausages we bought fresh from the Edelweiss German deli this weekend. With a side of applesauce, dinner was done with virtually no work for me, besides cleaning taters.
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