|obliterating some tomatoes into a soup|
Y'know, growing and processing and storing your garden produce doesn't make a lick of sense if you don't use it! Why did I buy a jalapeno pepper last week? I have a bag of much much tastier frozen peppers in my freezer. ??? Because shopping for peppers from the freezer is not yet a habit.
We're usually pretty good about remembering what we have buried in the kitchen, but sometimes a new recipe bypasses my memory. We also still have a couple small bags of frozen tomatoes, several quart jars of dried greens (chard and boc choi; kale, the most versatile, is gone), plenty of dried parsley and hot peppers, a handful of dried PYO strawberries, and a tiny amount of frozen sweet peppers. Basil's gone. The little Russian cherry tomatoes we froze smelled funky and I fed them to the hens. We're only growing four hot pepper plants this summer, we have so much dried pepper left still and space is precious. Last year we grew maybe ten.
I had wanted to take lots of photographs over the winter of dishes in which we used our own produce while the snow was deep. But in the daily marathon that is cooking supper and dodging my young assistant, that didn't happen. We ate it nonetheless. Some day I'll take proper records of how much we grow and store, how much gets used, and fine-tune our processing.
But not today.