- Ginger ice cream
- Chocolate sorbet (because, you know, having only FOUR types of ice cream in your freezer isn’t enough)
- Homemade char-siu (Chinese bbq pork)
- A stash of freezer rice (assuming I can manage to cram it in what with all the ice cream…)
- Snacky chickpeas
- More yoghourt, since my last batch (sadly mistreated and subjected to a 5-day delay mid-processing) is inedibly gritty.
Things I want to can/dry in the next little while:
- Corn relish (I love corn relish)
- A new stash of “sun” dried tomatoes
- Tomatillo sauce
- Both grape & nut conserve, and grape jelly
- Since there’s talk of apple-picking, I would want to make both applesauce, and cinnamon apples (good on their own, with ice cream, or as pre-made pie filling!)
Days left of the growing season in which to actually get all this stuff done:
- Unknown, but it’s probably fewer than the days it would take me to actually DO everything.
I am overwhelmed with the weight of all the kitchen-based projects I want to try, on top of everything else going on in our household at the moment, and I know I don’t have time to get them all done. Except there’s an insistent voice in my head that persists in asking “…or DO you?”
And yet… I can’t help thinking about it. I’m eating my way through my first on-purpose pseudo-bento, and really enjoying my home-made salsa. It’s very sweet, more from the peppers than the tomatoes, and hot, with a lingering warmth on the back of the tongue rather than a sharp bite. It’s delicious. And even though I only have one jar of it canned (I wasn’t kidding about small batches; I’m waiting on the next wave of tomatoes), I’m already thinking about how awesome it’ll be to crack it open* when it’s snowy out and remember this summer while savouring with chips or rice or whatever we end up eating it with.
Is that too Little House on the Prairie? Probably. Who needs nostalgic hokum lurking in their pantry anyway? Apparently I do. Much like the CSA, the idea of canning foods is moving me to try out foods I would never normally put any effort into consuming (really; I don’t even like sauerkraut). Foods that I do consume, I’m trying to think of more ways to incorporate. All of a sudden I find myself thinking of new excuses to bake (even) more bread, more muffins, English muffins, more Things of a crusty nature so that I can consume more jam, so that I can MAKE more jam. Does this make sense? Not really. I mean, it took me almost a year to eat my way through Maria‘s wedding jam — and that was something like a quarter pint. A tasty quarter pint to be sure, but my point is that clearly I’m not much of a jam-eater. So what is with my sudden desire to make grape jelly? I sort of understand this “need” to sock away jars filled with savoury, colourful foodstuffs for the winter — getting in touch with my inner chipmunk or something — but jam? Why? Why now?
* I admit that one of the side effects of reading a number of canning books (The Boy mocked me for ploughing my way through 4 in a little less than a week) is that I now am completely terrified of Clostridium botulinum for all my non-jam projects. I keep pressing the tops of my jars (still firm! no popping sounds!) and picking them up by their lids (success! strong seal!) to reassure myself, but still I worry. I keep telling myself that if somehow a jar has been Tainted, I’ll be able to smell it when I open it. This would reassure me, except that I have the worst sense of smell in the world. Crap.
The whole thing is a bit of a mystery. I’m interested to see over the course of this coming winter whether it’s actually the food that I’m cramming into the jars for safe-keeping, or rather if it’s romantic wishful thinking. Until then, I’ll keep trying to tuck my foodie dabblings into little pockets of time between all the rush. I can’t say there’s all that many moments of stillness in our lives right now, but then again, maybe that’s where all of this is coming from in the first place.