remember when all this happened?
now this is happening,
and for almost a month already i’ve been well into creating my fall/winter collection. but i haven’t even presented my spring/summer 2011 yet!
bad tigress.
tigress’ spring/summer 2011 collection (make it while it’s hot!)
each category is listed chronologically by date of preservation
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canned
rhubeena
lavender rhubeena (25 sprigs of lavender per 5 cups of fruit)
rhubarb date butter
rhubarb lavender jam
smokin’ strawberry preserves
simple sour cherries
classic sour cherry preserves
gooseberry chutney with bengali spices
spiced pickled beets
raspberry rose jam
nectarine preserves with lemon basil
fermented
-
kimchi
cool cukes
curried sauerkraut with fresh chiles
caraway sauerkraut
quick/fridged
-
spring rampage pickles
ramp greens kimchi
quick pickled roots (@thekitchn)
spring turnip pickle
quick pickled ‘shrooms (@thekitchn)
quick pickled berries (@thekitchn)
dairy (special section: mo’ better butter!)
-
sweet butter
cultured butter
buttermilk
créme fraîche
strawberry crème fraîche ice cream
buttermilk ricotta
yogurt
frozen (i gotz a freezer full of butter!)
-
rhubarb
oven-candied tomatoes
cellared
-
purple onions
yellow onions
shallots
potatoes – 4 varieties
garlic
confessions
sweet raspberry vinegar (way, way back in july i mashed up a bunch o’ fresh picked raspberries & threw them in some white wine vinegar with all the best intentions of fiddling with them some more. they’re still there, and i’m afraid to look!)
tigress’ fall/winter 2011-12 sneak peek:
winter’s gonna sizzle!
past collections
spring/summer 2010
fall/winter 2010-11
i know i wasn’t the only buzy cat this past spring/summer, what’s starring in your larder?
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I tried make some black raspberry vinegar this summer, but like you I kind of forgot about it for a couple months. Eventually it formed a floating mass of who-knows-what on top. It kind of reminded me of kombucha! I threw it away because I was kind of scared.
green zebra market garden – ha! i don't think anything is floating on mine, yet.
I made black currant vinegar this summer – it is so good. I keep checking for floaty things but so far all is good. I had The Husband pick up two sacks of lemons last weekend so that I could try your recipe for your favorite preserved lemons recipe – so excited to try them!
Most of my spring and summer fruit stays frozen, but I have sour cherries in syrup and a blackberry jam fail that became an okay blackberry butter. In late summer, I start kicking out the jams, especially plum and pear (with the extra syrup saved for cocktails!)
A new one for me was turnip pickles with Piment d'Esplette.
Future plans include more pears, quince something or other, pickled beets and more turnips, and figuring out what to do with my remaining hot peppers.
I'm also hoping to try a chestnut jam.
Pickled Ramps, Wild Leek Marmalade, Tigress Ramp Kimchi (unbelievable – was a serious addiction), Spiced Rhubarb Puree (awesome with Greek yougurt), Rhubeena (again yours), Rhubarb Rosemary Jelly, Rhubarb Vodka, Red Currant 'beena, Red Currant Jelly, Black Currant Lavender Jam, Maraschino Cherries, Sour Cherry Preserves (didn't set but great on yogurt), Pickled Sour Cherries, Strawberry Puree, Raspberry Lanvender, Honey Fig Thyme Jam, Orange Sesame Fig Jam, Herbes de Provence Pickled Figs, Herbed Strawberry Balsamic Jam, Corn Relish, Cucmber Vodka, Hot and Sweet Pepper Jam, White Peach Lavender Jam, Plum Red Onion Conserve, Tomato Chutney with Indian Spices, Tomato Puree, Maple Apple Butter, Honey Rosemary Apple Butter, Apple Sauce, Apple Crisp Filling, Pancetta, Bacon, Romano Bean Pickles with Rosemary and Garlic, Marinated Green and Red Hatch Chiles, Cranberry Beans, Olives are bining (we'll see), Hurricane Irene took my raspberries and blackberries and generally shortened the season but I'm still hoping to do something with Quinces, Tomatillos, maybe Rose Hips and Ground Cherries that have seeded all over the yard. Phew. Must say finding your blog this year mades it all a lot more fun….
Tigress, Where are you. I miss your posts with delicious combinations of tastes I would never think to put together on my own. Hope you are safe and having fun somewhere warm and exciting!
joan – hi! I was traveling in Bhutan and India! just got back last night and have stories to tell and photos to share. coming soon!
joyful things, valhalla, marian – good stuff all! and marian, WOW! can I be a spoon in your larder please!
ooh, ooh, i wanted to list my cupboard contents somewhere beside my notebook
vinegars: chive flower, raspberry+honey, blackberry, and mixed herb (x3). four kinds of salsa including mrs. wage's and BBB's green tomato salsa verde. tomato sauce, whole tomatos. zucchini marmalade, blackberry clover honey+spice jam. tomato jam. rhubarb butter and chutney, peaches in light syrup, preserved watermelon rind, and sweettart sauce (a rhubarb-heavy mixed fruit that tastes just like the candy!). a billion kinds of pickles: cuke, zuke, leek scape, and asparagus; sweet, hot, dilled, B&B, etc. plain pickled jalapenos. fermented your turkish kraut (incredible!), red cabbage kimchi, and sauerkraut. dehydrated: zucchini, green onions, chives, leeks, mushrooms, and watermelon (the watermelon is long gone!). froze: corn, rhubarb, zucchini, blackberries, cherry tomatos, pesto, watermelon chunks, peaches, and nectarines. stored acorn squash, garlic, and potatos in the shed.
my favorite bonus of putting up all this food is that without a car i do much less dragging of my butt through the PNW rain to the grocery store. without a car, in winter grocery shopping is just NO fun.
erica! how wonderful! you were most definitely a busy bee! good for you!
Now to use it all up – sometimes a challenge. My dream is a totally shelved garage so I can SEE everything.
Kumquats are a brilliant idea! If you're ever taking a trip to the east end of LI, I'm pre-Hampton (means real people, same gourgeous water, beaches and views, good-size market garden, NOTHING like your Berkshire wonder), stop by….