"Stocking up" or "Putting food by" are old expressions used to denote canning, preserving, pickling, freezing, drying, etc. to save food for use at a later time. When I was growing up I helped my grandmother can and freeze things every summer. I also helped my Mom and my other grandmother put up preserves every year. There is such a satisfying feeling knowing what is in the food your family is eating. And I just adore hearing the pings as the jars seal when they are taken out of the canner. Today I have been very busy using things from my CSA box, supplemented with a few herbs from my container garden and few add-ons from the grocery store to put food by.
First I had a ton of bell peppers. Didn't count them, but they filled up my sink. Also had some a few New Mexico peppers and jalapeños. The hot peppers and some of the bell peppers got minced in the food processor and put in the freezer to make pepper jelly later on. I froze enough for three batches of the jelly. And I still had over a dozen bell peppers left.
I think I had at least as many spring bulb onions as I did peppers and I used them in several things.
Green beans and onions. There were enough beans to fill two baking sheets, so I added some onion to those, tossed with olive oil and some salt, and roasted. Those are now frozen to pull out for a few easy meals.
Summer squash - a mixture of yellow crookneck and zucchini. I sliced those up with some of the onions and cooked them. Now there is a quart bag of those for a later meal or two.
The TRINITY - a necessity for Creole and Cajun cooking. I filled a four cup measure with chopped onions, bell pepper and celery. Sautéed that and froze for the next time I want to make gumbo or étoufée. I think I will make another batch of that as there are still nearly a dozen bell peppers to use.
I also mixed up a batch of Easy Stuffed Crabs to put in the freezer. (2 fresh crabcakes from Publix, 1 lb fresh lump crabmeat, Creole or Old Bay Seasoning. Today I used Old Bay. Mix together and fill 8 vintage McKee Glass Crab Dishes. Set on a tray to freeze, then store in Ziploc bag in freezer.)
Strawberry Ice Cream. This won't last in the freezer as long as the other things, but what a great way to use some ripe, fresh-picked strawberries.
Add to that the Strawberry Mango Jam I made Friday, and I've already gotten a good start on putting up this year's bounty.
Practice random kindness and senseless acts of beauty.
I don't like to say that my kitchen is a religious place, but I would say that if I were a voodoo priestess, I would conduct my rituals there. -- Pearl Bailey Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table. -- Charles Pierre Monselet, French author (1825-1888).
The ordinary arts we practice every day at home are of more importance to the soul than their simplicity might suggest. --Sir Thomas More You can have anything you want in life if you dress for it. --Edith Head A dinner chosen according to one's needs, tastes, and moods, well prepared and well served, is a joy to all senses and an impelling incentive to sound sleep, good health, and long life. Therefore, at least once a day, preferably in the quiet cool of the evening, one should throw all care to the winds, relax completely, and dine leisurely and well. --Count Arnaud Cazenave
Welcome to my blog. I love to cook. I love to garden. I collect art deco. And my camera is like Karl Malden's American Express card. I don't leave home without it. Most of my photographs are of food, dishes, our farm & our travels.
In June of 2005 I was diagnosed with myelodysplastic syndrome, a disease where the DNA of the bone marrow gets messed up & stops producing blood cells. 18 July 2009 I had a bone marrow transplant. Currently I am still under treatment. I have had some dysplasia show up again in one of my cell lines and have begun a new round of chemotherapy. Mainly I try to focus on the positive.
Blogging lets me keep my family up to date & lets me share recipes, photographs & my love of cooking and dishes. I hope you enjoy reading as much as I enjoy posting.