I’m knee deep (only) in food preservation here at the farm. What this means, much to my very meticulous husband’s dismay, is that the kitchen is, and shall remain, a mess for the foreseeable future. I tell him it makes no sense to return the canning pots or the pressure canner down to their basement storage spots if I have to get it out again the next day. So far I am winning the battle. But it is a mess: jars coming in, jars sealing, jars going downstairs again; FoodSaver bags ready, food processor ready, colanders handy. And then there’s the usual dinner mess, which on occasion I am too tired to fix. I guess I can forgive him for being a little dismayed.
What’s crazy is this isn’t even the high season.
Because it’s not full-on craziness around here, I have been experimenting. My latest two “discoveries” have been cherry/blueberry preserves (with a shot of white balsamic vinegar) and roasted garlic jelly.
Here are a couple of other things we’ve been doing: Grilling peaches. It’s only white peach season around here (juicy, but not my favorite) but have you ever tried grilled fruit? It can be divine, especially with a pinch of sea salt. Cherries in everything. Cherry salad! Beet carpaccio. Raw potatoes (really!). Raw everything, mainly because we are too impatient to cook things. Green tomato salsa. Garlic in anything that gets cooked. Lots more custards, like coffee custard.
What having this fresh bounty at our feet (knees, waists, necks) does is allow us latitude for experimentation. I am seriously thinking about leaving a salt shaker and vinegar bottle in the garden, or maybe in just the greenhouse. It’d save time.