|the pantry is filling up~ tucked away unseen are several jars of salsa and curried zucchini pickles, along with this year's maple syrup and the remaining couple gallons of last year's honey|
|easy and yummy: fermented carrots|
|I saved the wild Maine blueberries to make a special, extra happy batch of jam|
|another batch of dilly beans and some pickled beets|
|salsa in the making|
|okra from the farm I've worked at this summer~ our own was planted a bit late and is just now getting ready to fruit|
|also, tomatoes and sunflowers. not a bad compensation for a bit of summer work|
|more tomatoes from the farm :: several quarts of whole tomatoes, many many dried tomatoes, another batch of salsa, and coming soon several pints of roasted whole tomatoes|
|more dilly beans and pickled okra|
|homemade bhindi masala :: all produce (minus the ginger) from our backyard and the farm!|
our kitchen has been a busy place these days. a hot, sticky, sweaty, busy place. recently Mike put a small fan in there, on top of the fridge, and that makes a world of difference in keeping the kitchen feeling inhabitable during processing and canning. why it took several years of late summer canning for us to think of that, I do not know. I just know I'm glad we (he) finally did!
the pantry is filling up more than ever with different jams and pickled beans, okra and zucchini, salsa, sauce, tomatoes, honey and maple syrup. there are several bags each of kale and blueberries in the freezer. when we got back home from vacation I was worried our beans had had it, but after some coaxing and tending (and bean beetle annihilation) they have come back for an encore, and the bush beans are just getting going. and so, it looks like we will have plenty of dilly beans after all. my farm gig this summer has proven to be quite handy and I'm bringing home loads of tomatoes and okra (and flowers!) whenever I'm out there. our own tomatoes (though they do seem to be coming back a bit now) have done quite poorly this year, so we've been very thankful to still be able to put away so many tomatoes in so many ways. new this year to us are dried tomatoes and whole roasted, canned tomatoes. next on the list is the peppers. we'll make big batches of our roasted jalapeño and serrano hot sauce, and this year we'll pickle a bunch of peppers as well, inspired by Lisa and Steve. as for cucumbers, we're not big fans of processed cucumber pickles, fancying the crunchy refrigerator pickles instead, so most of our cukes went to refrigerator pickle land and jars of those are currently taking up quite a bit of room in the fridge. we've got a new crop of cucumbers on their way (they're finger sized right now) and maybe we'll process some of those as bread and butter pickles or something like that. if you've got a (not too too sweet) recipe you love for those, please do share. I'm also planning to grab a basket of peaches at the market this Saturday, because I need to get some more of Ashley's amazing peach-lavender butter on these pantry shelves- YUM!
I'd love to hear about some of your own favorite food preservation methods, recipes, etc. anyone using their dehydrator in interesting ways? I've only used mine for a few fruits and tomatoes, but would love to hear other ideas.