We’ve been particularly busy in our kitchen as of late, preserving, baking, cooking, and cleaning it all up afterwards! Here are a few scenes from our kitchen from the last couple months.
Swimming in produce? Preserve it! I’m not sure why it never dawned on me prior to reading Folks, This Ain’t Normal that we should can/freeze/dry produce while it is in abundance for the express purpose of feeding ourselves during the winter months. Duh! I can’t believed I ever complained about having too many tomatoes. First, I blanched and froze our sweetcorn and green beans. I even got Abram to shuck a couple ears! It is, of course, an ongoing process. We still have loads more in the fridge to do.
Next I canned several jars of pickles, a perfect way to use up all those darn cucumbers! I even fermented one jar, but I’m a little scared to try them. I also hung up the big bush of leftover dill to dry.
Then we pureed whole, seeded tomatoes for freezing, froze some herbs, and canned homemade salsa.
Abram helped peel and seed the tomatoes. Four-year-old’s are so much more helpful than… any age younger than four.
Case in point: Olivia sat in a box and ate cheese.
I’ve also been baking fresh bread every few days; we haven’t purchased a single loaf of bread since we moved to South Dakota! In the midst of all this bread-baking, I’ve learned that I prefer to roll my dough into a bloomer to bake in lieu of using a pan.
And of course, I do other laborious stuff like making bone broth to freeze and kefir from our raw milk and keeping the family well-fed on a daily basis. Next up, I’d like to try canning apple pie filling and hot peppers for my pepper-loving brothers! I should add that I am a newbie canner. I’m learning as I go. But if I can do it, so can you!