There is something bone-deep, soul-satisfying about "putting up" one's own food. (And this is especially true when that food is locally grown, by folks one has actually had the opportunity to meet.) At the counter stemming strawberries, out on the back porch cracking walnuts, at the stove stirring jam, I feel a deep connection with my unseen female forebears, who spent a good bit of their time in this way. Although I never canned with her, I can almost hear my grandmother's voice talking about the quality of the peach crop this year. Tasting a batch of apricot jam (though jelly was her specialty), I'm sure it's my mother's voice gently suggesting that it could maybe be a little sweeter... In my grandmother's day, putting up food was a matter of survival. Less so in my mother's. Ironically, things may be swinging back -- I put my time and energy into this because, among other things, I want to make sure the people I love will have something to eat in case of unforeseen disaster. I insist that it be the best quality possible. And I need to do it as economically as feasible.
So I scout around for the freshest produce, the best deals on meat... I spend quiet, contemplative hours peeling, blanching, slicing, stirring, canning... And I open up my pantry and see, with no small sense of satisfaction, jars and jars of meat, pickles, jam, fruit, soup... Other cupboards hold dried fruits, veggies, nuts, cheese. I've even learned to bake bread in quantity in jars, putting sterilized lids on when I take them out of the oven, so they can be stored long-term on the pantry shelf. I am buying things in bulk and packing them into smaller quantities, so, though I've always tried to be pretty careful, we are wasting even less than we ever did before. And what we are eating is of even higher quality, and at a significantly lower cost, than ever before. Extremely satisfying!
And I am enjoying the continuity -- no doubt my great-grandmother canned, as my grandmother did, and so, to a lesser degree, did my mother. So taking direct responsibility for the food that will sustain my family is just the next link in the chain.
So I am at the point now where I am looking to "fill in the holes". The sense of urgency to accumulate food for our survival is waning, giving way to a determination to "round out" our food storage with whatever we luck into. So I'm cultivating relationships with farmers and produce vendors. And, this being the beginning of the season, I'm looking forward to lots of new adventures!!
Read more!
Saturday, May 30, 2009
Thursday, May 28, 2009
Cherries, Walnuts and a Different Breed of Cat
10:45 pm on Friday night. Twenty-five pounds of cherries in the fridge, awaiting their final fate -- jam, pie filling, or simply canned in a light syrup, ready for whatever inspiration might strike. In whatever form, we will be able to enjoy them some cold, foggy day in the not-too-distant future. I called the cherry farmer yesterday, and picked them up from him after work last night. Not quite as ripe as last year, but still very nice. Gave him a jar of strawberry jam, and was asked, for the second time in a week, if I make it to sell. I don't of course, but it is an intriguing thought... Of course, there are rules, and regulations, and requirements... Have encouraged the cherry farmer to participate in our local farmers market; he may, when his apples come in. We plan to stay in touch -- so I can buy some very fresh, locally grown apples to put up, and he can decide if the farmers market will make sense for him.
Fifteen pounds of unshelled walnuts in the freezer. That was an unscheduled event -- took a different route and saw a sign in front of a farmhouse. Walnut harvest was months ago, but I stopped anyway. Maybe driven by a weakness for buying things directly from the farmers who raise them, maybe because buying that directly (and in quantity) often leads to deals one would never find anywhere else, maybe just because knowing where and from whom things come adds another dimension to the enjoyment of things "at table". In any case, I stopped to inquire.
Knocked on the door, rang the bell, knocked again. Could hear a tv loud & clear, so knew someone must be about. A tiny little old lady finally answered, shouting through the door, "Who is it?". I inquired about the walnuts. She opened the door, and ran through the shelled, per-pound prices ($5 per pound for halves, $4.50 for quarters, $4 for pieces). Having just come from the cherry farmer, and having left a good part of my grocery money with him, I hesitated. Whereupon she offered me nuts in the shell, at 45 cents a pound. I didn't know what the yield would be, but even with all the waste in the shell, it seemed to me it still had to be a whole lot cheaper than the shelled nuts. And DH has been asking me to get some nuts for awhile, so I figured I might be able to sweet talk him into helping shell them. So the little lady & I bagged up twenty pounds, for which I paid all of $9.00, and I went on my way.
(As it turns out, you get about half a pound of nuts for every pound in the shell. I know this because I started with 5# unshelled, and ended up with about 2-1/2# of nut meats, which are now vacuum packed in quart mason jars in my pantry. So I'll end up with 10 pounds of walnut meats, for which I paid $9.00. Excellent deal, and I don't think it'll take me as long as I was afraid it would to shell them. In fact, I found it almost meditative...)
It may be the latest culinary trend, but buying directly from farmers, on the same plot of land where the food was raised, is not a new experience for me. When I was a little girl, my mother would find someone who had pomegranates, for example, and pack the three of us kids into the car. We would help pick them, and later, wearing old clothes, would help her prepare them for a batch of jelly. I remember carefully picking blackberries from their prickly vines, as well as raking up nuts as my father knocked them down with a long pole. The pecans were my favorite -- once I ate so many of them, it was years before I could even look at them again.
So now, forty years later, I am again cultivating relationships with the folks who grow things. That is, after all, part of the beauty of living in an area where a lot of food is grown. I am gradually learning about the different varieties of the various fruits, vegetables and nuts that we enjoy, and their harvest times, and how they are affected by various growing conditions.
And I am learning about the folks who make their living so directly from the land. They are an interesting breed, and there is a kernel of jealousy in me -- these are people whose lives are, quite literally, rooted in the land, usually possessed of a pragmatism that extends from the earth through their interactions with the folks who buy what they raise. Some of them farm because it's their heritage. Others are drawn to it, whether by temperament or default. But either way, I think it gets into their blood, and the hours, days, months, and on into the endless flow of the seasons, spent alone with the land (well, maybe with a dog or two), whether on a tractor or with an implement in hand, leave a permanent mark on the soul. Or maybe it's a soul already so marked who is drawn to working with the land. (I'm speaking here of the small-plot folks, although you sometimes find these guys running big operations, too.) In either case, these folks who make their living off the land are a different breed, and one I'm enjoying getting to know. Read more!
Fifteen pounds of unshelled walnuts in the freezer. That was an unscheduled event -- took a different route and saw a sign in front of a farmhouse. Walnut harvest was months ago, but I stopped anyway. Maybe driven by a weakness for buying things directly from the farmers who raise them, maybe because buying that directly (and in quantity) often leads to deals one would never find anywhere else, maybe just because knowing where and from whom things come adds another dimension to the enjoyment of things "at table". In any case, I stopped to inquire.
Knocked on the door, rang the bell, knocked again. Could hear a tv loud & clear, so knew someone must be about. A tiny little old lady finally answered, shouting through the door, "Who is it?". I inquired about the walnuts. She opened the door, and ran through the shelled, per-pound prices ($5 per pound for halves, $4.50 for quarters, $4 for pieces). Having just come from the cherry farmer, and having left a good part of my grocery money with him, I hesitated. Whereupon she offered me nuts in the shell, at 45 cents a pound. I didn't know what the yield would be, but even with all the waste in the shell, it seemed to me it still had to be a whole lot cheaper than the shelled nuts. And DH has been asking me to get some nuts for awhile, so I figured I might be able to sweet talk him into helping shell them. So the little lady & I bagged up twenty pounds, for which I paid all of $9.00, and I went on my way.
(As it turns out, you get about half a pound of nuts for every pound in the shell. I know this because I started with 5# unshelled, and ended up with about 2-1/2# of nut meats, which are now vacuum packed in quart mason jars in my pantry. So I'll end up with 10 pounds of walnut meats, for which I paid $9.00. Excellent deal, and I don't think it'll take me as long as I was afraid it would to shell them. In fact, I found it almost meditative...)
It may be the latest culinary trend, but buying directly from farmers, on the same plot of land where the food was raised, is not a new experience for me. When I was a little girl, my mother would find someone who had pomegranates, for example, and pack the three of us kids into the car. We would help pick them, and later, wearing old clothes, would help her prepare them for a batch of jelly. I remember carefully picking blackberries from their prickly vines, as well as raking up nuts as my father knocked them down with a long pole. The pecans were my favorite -- once I ate so many of them, it was years before I could even look at them again.
So now, forty years later, I am again cultivating relationships with the folks who grow things. That is, after all, part of the beauty of living in an area where a lot of food is grown. I am gradually learning about the different varieties of the various fruits, vegetables and nuts that we enjoy, and their harvest times, and how they are affected by various growing conditions.
And I am learning about the folks who make their living so directly from the land. They are an interesting breed, and there is a kernel of jealousy in me -- these are people whose lives are, quite literally, rooted in the land, usually possessed of a pragmatism that extends from the earth through their interactions with the folks who buy what they raise. Some of them farm because it's their heritage. Others are drawn to it, whether by temperament or default. But either way, I think it gets into their blood, and the hours, days, months, and on into the endless flow of the seasons, spent alone with the land (well, maybe with a dog or two), whether on a tractor or with an implement in hand, leave a permanent mark on the soul. Or maybe it's a soul already so marked who is drawn to working with the land. (I'm speaking here of the small-plot folks, although you sometimes find these guys running big operations, too.) In either case, these folks who make their living off the land are a different breed, and one I'm enjoying getting to know. Read more!
Wednesday, May 27, 2009
The Joys of Jar Bread
This jar bread business is a great discovery!! It's very easy to do, but you might want to consider substituting unflavored gelatin for eggs, if your recipe calls for them. (see "everythingunderthesunblog.blogspot.com for more information.) You just make your recipe, divide it into an appropriate number of clean, greased, straight-sided canning jars (pints, usually, but half-pints and quarts can also be used), and bake as usual. Take the jars out of the oven and put the sterilized lids and rings on one at a time. (I had to cut the tops off two of my loaves, but that's probably because I added dried fruit & so increased the volume.) As they cool, the lids will form a vacuum seal and "plink" down. The beauty is that these baked goods can be stored on the shelf -- no refrigeration needed! From the research I've done, it could be as little as a few days or weeks, and up to a year. (Google "jar bread" for more information.) If you're planning to store your baked goods long-term, I would definitely consider substituting gelatin for the eggs.
This method has several benefits to be enjoyed now: I can bake a good bit of bread whenever I have time & am inclined, and store it until I need it; it will stay fresher because it's stored in something besides a loose ziplock bag (you can never get all the air out), I can re-seal it each time I use it (using the cannister setting on my FoodSaver); it doesn't have to take up a lot of room in the fridge or freezer; and finally, there are only 2 of us, so the smaller loaves mean the bread will be much fresher whenever we're inclined to open it up & use it.
And, as Sister DeWitt points out in her excellent video, in more challenging times, things can be baked in a solar oven on clear, sunny days, and stored until they're needed -- even without refrigeration. Come to think of it, that's a good idea whether we have electricity or not -- nice alternative to heating up the kitchen (and using all that energy) in the middle of summer!!
So whether times are challenging or not, with a little advance preparation, we will always have fresh, homemade bread, as well as pre-cooked meat, on hand, and ready to put together a quick meal at a moment's notice! Read more!
This method has several benefits to be enjoyed now: I can bake a good bit of bread whenever I have time & am inclined, and store it until I need it; it will stay fresher because it's stored in something besides a loose ziplock bag (you can never get all the air out), I can re-seal it each time I use it (using the cannister setting on my FoodSaver); it doesn't have to take up a lot of room in the fridge or freezer; and finally, there are only 2 of us, so the smaller loaves mean the bread will be much fresher whenever we're inclined to open it up & use it.
And, as Sister DeWitt points out in her excellent video, in more challenging times, things can be baked in a solar oven on clear, sunny days, and stored until they're needed -- even without refrigeration. Come to think of it, that's a good idea whether we have electricity or not -- nice alternative to heating up the kitchen (and using all that energy) in the middle of summer!!
So whether times are challenging or not, with a little advance preparation, we will always have fresh, homemade bread, as well as pre-cooked meat, on hand, and ready to put together a quick meal at a moment's notice! Read more!
Monday, May 25, 2009
Building our Food Storage, Making Jar Bread
I've been working very hard on our food storage, making it a point to build in variety and work with whatever comes my way. I watch the Wednesday ads for inexpensive meat ($.49/lb for chicken leg quarters has been the best deal so far), and am cultivating relationships with small, local produce farmers and/or vendors. I have a source for grains at reasonable rates, and have been dehydrating dairy products since I started working on this. (And I've managed to can & dehydrate a supply of meat & cottage cheese for our animal friends, as part of this adventure.) My goal is to accumulate a well-balanced food supply that we can rotate naturally (except maybe the freeze-dried fruits & veggies) because it consists of things we enjoy.
What I didn't expect was the positive effect all of this has had on the way I feed us now. I've always been pretty careful with both the quality and cost of what we eat. But the impact of having jars of healthy, homemade food ready to pop open at a moment's notice has been amazing. And not only that, but I'm actually enjoying more treats, because I have canned fruit ready to enjoy either out of the jar or as part of something fun. It is so satisfying to be learning to be more self-reliant!! I wish everyone was willing and able to "take charge" of their food. We'd all be happier and healthier!
I tried making "jar bread" tonight. You make the bread dough (or muffins, or brownies, or whatever) and let it rise for the final time in greased (shortening only), straight-sided pint jars. Pop on a sterilized lid as soon as it comes out of the oven and wait for the "plink". Baked goods prepared this way can be stored for several weeks at room temperature. A one-loaf bread recipe (3 cups of flour) made 4 pint jars. I did have to cut off the tops of 3 of them, and I only heard one lid snap down, so we'll see... I also tend to be a lot more sensitive to food that's a little "tired" than most people, so we'll see how this works for me. I guess I'm gearing up for trying one of my solar ovens, because cooking in mason jars is ideal in a solar oven. I do still need to finish assembling them, but once I do, they should be fun to learn to use!! Read more!
What I didn't expect was the positive effect all of this has had on the way I feed us now. I've always been pretty careful with both the quality and cost of what we eat. But the impact of having jars of healthy, homemade food ready to pop open at a moment's notice has been amazing. And not only that, but I'm actually enjoying more treats, because I have canned fruit ready to enjoy either out of the jar or as part of something fun. It is so satisfying to be learning to be more self-reliant!! I wish everyone was willing and able to "take charge" of their food. We'd all be happier and healthier!
I tried making "jar bread" tonight. You make the bread dough (or muffins, or brownies, or whatever) and let it rise for the final time in greased (shortening only), straight-sided pint jars. Pop on a sterilized lid as soon as it comes out of the oven and wait for the "plink". Baked goods prepared this way can be stored for several weeks at room temperature. A one-loaf bread recipe (3 cups of flour) made 4 pint jars. I did have to cut off the tops of 3 of them, and I only heard one lid snap down, so we'll see... I also tend to be a lot more sensitive to food that's a little "tired" than most people, so we'll see how this works for me. I guess I'm gearing up for trying one of my solar ovens, because cooking in mason jars is ideal in a solar oven. I do still need to finish assembling them, but once I do, they should be fun to learn to use!! Read more!
Wednesday, May 20, 2009
Taking Charge of our Food Storage
When I decided to invest in a pressure canner, I knew it would save us money while improving the quality of our food storage. (My goal is to build up a certain amount of food in case of some unforeseen emergency.) But I had no idea how smart an investment it would be for now. Not only is it allowing us to build up a supply of meat, soup and other things that would be expensive to buy already canned (and quickly!!), but I am able to buy things and can them in such quantity that I'm very comfortable using them now.
In fact, that's actually even better -- rotation is an important part of a good food storage plan, and because the foods I'm storing are both easy to use and appealing, that rotation is occurring naturally. (I should also note here that, as I'm new to all of this, I was a little hesitant to use what I've canned, at first. But as I've done research and asked questions, and made sure I followed the correct procedures, I've become a lot more comfortable, and am no longer concerned. As long as we check each jar to be sure it was well sealed, and that there's no visible sign of spoilage, I'm comfortable.)
And it has been very satisfying to accumulate things based on what's on sale and/or in season. Not only are we getting the freshest, best quality meat & produce, we are naturally building up a variety of things. For example, while I was waiting for produce season to begin, I watched the weekly ads for deals on meat (which must be pressure canned, of course -- always follow approved recipes and guidelines). We don't eat a lot of meat, but it's usually pork or chicken, when we do. So whenever either of these was advertised at less than $1 a pound, I scooped up a good bit & canned it. I was raw-packing at first, but have since decided that I prefer to cook it first, for two reasons: 1) Raw-packed meat seems to have a flavor and odor that I don't care for, and 2) Meat that's cooked before canning can be canned in many more guises (sloppy joes, chili, chicken soup, etc.), allowing for more convenience, as well as variety.
We're lucky enough to have access to strawberries much of the year, and I've been sharing and storing strawberry jam for several months. When the local produce season finally began, I bought cherries and canned them in various ways (pie filling, jam, etc.). Next came apricots, and the pickling cucumbers have begun to bear in earnest. Peaches should be next, as well as apples...
I've been trying to figure out just how much money we're saving, but it's difficult. But I do know this: We're spending about 30% less on groceries, but those dollars we're spending are feeding us now as well as allowing us to accumulate food for the future. Very satisfying, indeed! Read more!
In fact, that's actually even better -- rotation is an important part of a good food storage plan, and because the foods I'm storing are both easy to use and appealing, that rotation is occurring naturally. (I should also note here that, as I'm new to all of this, I was a little hesitant to use what I've canned, at first. But as I've done research and asked questions, and made sure I followed the correct procedures, I've become a lot more comfortable, and am no longer concerned. As long as we check each jar to be sure it was well sealed, and that there's no visible sign of spoilage, I'm comfortable.)
And it has been very satisfying to accumulate things based on what's on sale and/or in season. Not only are we getting the freshest, best quality meat & produce, we are naturally building up a variety of things. For example, while I was waiting for produce season to begin, I watched the weekly ads for deals on meat (which must be pressure canned, of course -- always follow approved recipes and guidelines). We don't eat a lot of meat, but it's usually pork or chicken, when we do. So whenever either of these was advertised at less than $1 a pound, I scooped up a good bit & canned it. I was raw-packing at first, but have since decided that I prefer to cook it first, for two reasons: 1) Raw-packed meat seems to have a flavor and odor that I don't care for, and 2) Meat that's cooked before canning can be canned in many more guises (sloppy joes, chili, chicken soup, etc.), allowing for more convenience, as well as variety.
We're lucky enough to have access to strawberries much of the year, and I've been sharing and storing strawberry jam for several months. When the local produce season finally began, I bought cherries and canned them in various ways (pie filling, jam, etc.). Next came apricots, and the pickling cucumbers have begun to bear in earnest. Peaches should be next, as well as apples...
I've been trying to figure out just how much money we're saving, but it's difficult. But I do know this: We're spending about 30% less on groceries, but those dollars we're spending are feeding us now as well as allowing us to accumulate food for the future. Very satisfying, indeed! Read more!
Saturday, May 9, 2009
The Joys of Early Summer Produce
12:20 pm on a beautiful early summer day. As I was rinsing off cherry tomatoes (from the farmers market -- ours have not yet begun to bear), it occurred to me how fortunate I am to live in the Central Valley of California, where spring -- and the fresh produce that comes with it -- comes early. There is a small colander of freshly rinsed early cherries, along with a large bunch of grapes, draining in the sink. The grapes are imported, and the cherries are by no means as nice as the bings that will come later in the season, but still, they are to be enjoyed for the sake of variety, and as harbingers of even lovelier things to come. Fortunate to live in the Central Valley, indeed.
The pressure canner is chattering away, full of pints of pork (tri-tip, purchased for $.99 / pound at a local market). Unlike the tomatoes, cherries and grapes which we will enjoy fresh over the next few days, these are destined for our food storage. Some of the ladies at church think I'm crazy (or maybe overachieving) to actually can meat. But these are uncertain times indeed, and I find great peace of mind in the sight of those bottles of pure protein, put into a stasis of sorts, against a time of need.
We have also been accumulating a variety of other things -- homemade jams (very easy to make), home-canned tomato sauce and pickles, and various other staples, either home-canned or purchased already preserved, or dehydrated (just replaced my old, blocky Excalibur with a sleek new Nesco) . It is very satisfying to see things adding up so quickly. It has been a lot of work, but definitely worth it.
And there are other benefits to all of this. We're eating even better now, and will continue to in the future, than we did before. Because of food sensitivities, I've always prepared most of what we eat myself. But lately I've begun preserving a wider variety of things, which, of course, expands what we're eating (and storing). The icing on the cake is the dramatic impact on our grocery bill -- we're spending at least 30% less than we did before, even while making significant (and rapid) progress on accumulating items for our food storage. Part of this is because I've learned better places to shop (from the food vendors' stalls to discount grocery outlets). But buying in bulk, then preserving a good portion (either by drying or canning) packs the double punch of saving money now and adding to our stock for the future.
Another benefit, the significance of which cannot be overstated, is that we always have something high quality and interesting on hand to eat, at a moment's notice. So we almost never resort to fast food. It's hard to put a dollar value on that, but it's certainly a plus, and is in turn leaving us even more able to accumulate things for our food storage.
Equally positive is the impact on my ability to be creative in the kitchen. The benefits of this are evident from what I store and how I store it (Carrot Cake Jam, anyone?!) through how I put a meal -- or snack -- together. Having a wider variety of things around has freed me up to experiment a little more, combining things I probably wouldn't have otherwise, or making things (like cherry ice cream) for which I might not otherwise have ingredients on hand.
Finally, it's lovely to be able to hand someone a jar of homemade jam or pickles. It's a little thing, but it can count for a lot in the currency of human relationships.
But I realized today I that been guilty of an inadvertent slight, involving a jar of the aforementioned jam. I have lately been frequenting the stall of a local fruit and vegetable seller. (I try to split my produce patronage between his stand, the local strawberry farmer and the farmers market, supplemented with a few things from Costco.) I recently left a jar of "jalea de fresas" (strawberry jam -- frequenting this stand gives me a good chance to improve my Spanish) with the man who works for the owner of the stand, requesting that he pass it along. But I have not shared anything with the man himself, with whom I bargain for produce every week. So, next time I go, I will take a jar of "jalea" for him. That should help repay the debt a bit.
5/11/09
I was able to set this right today. I bought some overripe strawberries from the fruit vendor, and gave him a bottle of jam for him to pass along to his hired hand. I feel better about that -- especially when I learned that the fruit vendor sold me the berries at a loss. But he'd probably end up tossing them otherwise, and I can usually help him find homes for at least a couple of cases -- four, today. (A lot of strawberry jam will be brought into the world in the next couple of days!!) Still, I'll make it a point to pass something along whenever it feels right. Read more!
The pressure canner is chattering away, full of pints of pork (tri-tip, purchased for $.99 / pound at a local market). Unlike the tomatoes, cherries and grapes which we will enjoy fresh over the next few days, these are destined for our food storage. Some of the ladies at church think I'm crazy (or maybe overachieving) to actually can meat. But these are uncertain times indeed, and I find great peace of mind in the sight of those bottles of pure protein, put into a stasis of sorts, against a time of need.
We have also been accumulating a variety of other things -- homemade jams (very easy to make), home-canned tomato sauce and pickles, and various other staples, either home-canned or purchased already preserved, or dehydrated (just replaced my old, blocky Excalibur with a sleek new Nesco) . It is very satisfying to see things adding up so quickly. It has been a lot of work, but definitely worth it.
And there are other benefits to all of this. We're eating even better now, and will continue to in the future, than we did before. Because of food sensitivities, I've always prepared most of what we eat myself. But lately I've begun preserving a wider variety of things, which, of course, expands what we're eating (and storing). The icing on the cake is the dramatic impact on our grocery bill -- we're spending at least 30% less than we did before, even while making significant (and rapid) progress on accumulating items for our food storage. Part of this is because I've learned better places to shop (from the food vendors' stalls to discount grocery outlets). But buying in bulk, then preserving a good portion (either by drying or canning) packs the double punch of saving money now and adding to our stock for the future.
Another benefit, the significance of which cannot be overstated, is that we always have something high quality and interesting on hand to eat, at a moment's notice. So we almost never resort to fast food. It's hard to put a dollar value on that, but it's certainly a plus, and is in turn leaving us even more able to accumulate things for our food storage.
Equally positive is the impact on my ability to be creative in the kitchen. The benefits of this are evident from what I store and how I store it (Carrot Cake Jam, anyone?!) through how I put a meal -- or snack -- together. Having a wider variety of things around has freed me up to experiment a little more, combining things I probably wouldn't have otherwise, or making things (like cherry ice cream) for which I might not otherwise have ingredients on hand.
Finally, it's lovely to be able to hand someone a jar of homemade jam or pickles. It's a little thing, but it can count for a lot in the currency of human relationships.
But I realized today I that been guilty of an inadvertent slight, involving a jar of the aforementioned jam. I have lately been frequenting the stall of a local fruit and vegetable seller. (I try to split my produce patronage between his stand, the local strawberry farmer and the farmers market, supplemented with a few things from Costco.) I recently left a jar of "jalea de fresas" (strawberry jam -- frequenting this stand gives me a good chance to improve my Spanish) with the man who works for the owner of the stand, requesting that he pass it along. But I have not shared anything with the man himself, with whom I bargain for produce every week. So, next time I go, I will take a jar of "jalea" for him. That should help repay the debt a bit.
5/11/09
I was able to set this right today. I bought some overripe strawberries from the fruit vendor, and gave him a bottle of jam for him to pass along to his hired hand. I feel better about that -- especially when I learned that the fruit vendor sold me the berries at a loss. But he'd probably end up tossing them otherwise, and I can usually help him find homes for at least a couple of cases -- four, today. (A lot of strawberry jam will be brought into the world in the next couple of days!!) Still, I'll make it a point to pass something along whenever it feels right. Read more!
Friday, May 1, 2009
Things are Coming Together
I've worked very hard for the past couple of months, and now we're really enjoying the benefits!! In addition to being able to throw together dinner in a flash after work, one of my goals was to be able to pick up a few fresh (preferably locally grown) things and put together a nice meal. Today, I picked up a couple of bunches of Swiss chard at the farmer's market, as well as some overripe strawberries (for jam) from a local fruit vendor. I had in mind steaming the greens, and serving them tossed with some bacon. Then I remembered that I had a couple of jars of ham in the fridge, which I put there because they didn't bubble enthusiastically like the others did when I took them out of the canner. Put them into cold storage, just to be on the safe side, and want to use them sooner than later... So, instead of having to thaw bacon, and fry it crisp, and crumble it, I can just steam the greens and add the ham. Add to that the salad that I made last night, along with the leftover garlic mashed potatoes, and dinner's ready. Lovely!!
(We've just put in a garden, and one day, I'll be bringing things in from my own backyard, as well as bringing things home from the local produce vendors and the farmer's market. We're both really looking forward to that!!)
The ladies at the Cooperative Extension today weren't too sure about my raw-packed meat. But they finally agreed that, if I followed correct procedures, any "bad bugs" should pretty much be done in. However, in their opinion, shelf life could be an issue. This is because raw-packed meat doesn't make much juice, so you end up with a lot of headspace (and "naked" meat sticking up into it). I'm planning to continually be using and replacing (as well as adding to) my supply of canned meat (and beans), so I'm not terribly worried about this. I prefer raw-packing because the meat doesn't get cooked into mush. The idea of cooking meat, then cooking it again under pressure, just seems to me a waste of time and energy -- and food value. So, except for what I'm canning for my dogs (if it's anything with bones), I think I'll continue to raw pack. (A lot more meat fits in a jar, if it's cooked & pulled off the bone, and they won't care if it's been cooked twice.) From all the research I've done, raw packing is safe if done correctly. And why did I go to all the trouble to invest in a pressure canner, and learn how to use it, if not to be able to can whatever I want to, in the way I believe will best preserve the quality of the food?! With something like this, you have to learn all you can, go through the process with appropriate care, and then know that you've done your best, so the chances of something untoward happening are pretty small. Not impossible, maybe, but pretty small. (Come to think of it, that applies to pretty much everything in life!)
Still, it would really have been nice to have my grandmother (who pressure canned salmon, among other things) at my elbow while I've been learning to do this, but that wasn't possible. So I did the next best thing -- read everything I could get my hands on, then jumped in, with appropriate caution. You can't let fear hold you back, or you get stuck. (There's another life principle, and one I'm grateful to my husband for helping me learn!!)
And the upshot of all of this is that I now have a pantry full of all kinds of interesting things, which I've created and assembled while trimming our grocery bill by 30%. And we never run out to grab something quick because there's "nothing in the house" -- I can bring home a few things (or grab something out of the fridge), open a jar or two, and have a meal on the table in minutes flat! Read more!
(We've just put in a garden, and one day, I'll be bringing things in from my own backyard, as well as bringing things home from the local produce vendors and the farmer's market. We're both really looking forward to that!!)
The ladies at the Cooperative Extension today weren't too sure about my raw-packed meat. But they finally agreed that, if I followed correct procedures, any "bad bugs" should pretty much be done in. However, in their opinion, shelf life could be an issue. This is because raw-packed meat doesn't make much juice, so you end up with a lot of headspace (and "naked" meat sticking up into it). I'm planning to continually be using and replacing (as well as adding to) my supply of canned meat (and beans), so I'm not terribly worried about this. I prefer raw-packing because the meat doesn't get cooked into mush. The idea of cooking meat, then cooking it again under pressure, just seems to me a waste of time and energy -- and food value. So, except for what I'm canning for my dogs (if it's anything with bones), I think I'll continue to raw pack. (A lot more meat fits in a jar, if it's cooked & pulled off the bone, and they won't care if it's been cooked twice.) From all the research I've done, raw packing is safe if done correctly. And why did I go to all the trouble to invest in a pressure canner, and learn how to use it, if not to be able to can whatever I want to, in the way I believe will best preserve the quality of the food?! With something like this, you have to learn all you can, go through the process with appropriate care, and then know that you've done your best, so the chances of something untoward happening are pretty small. Not impossible, maybe, but pretty small. (Come to think of it, that applies to pretty much everything in life!)
Still, it would really have been nice to have my grandmother (who pressure canned salmon, among other things) at my elbow while I've been learning to do this, but that wasn't possible. So I did the next best thing -- read everything I could get my hands on, then jumped in, with appropriate caution. You can't let fear hold you back, or you get stuck. (There's another life principle, and one I'm grateful to my husband for helping me learn!!)
And the upshot of all of this is that I now have a pantry full of all kinds of interesting things, which I've created and assembled while trimming our grocery bill by 30%. And we never run out to grab something quick because there's "nothing in the house" -- I can bring home a few things (or grab something out of the fridge), open a jar or two, and have a meal on the table in minutes flat! Read more!
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