as anything worthwhile is, DIY locavorian eating is a process. discovering new tastes, or new ways to preserve a fruit or vegetable that grows well in my new england garden is certainly the exciting part. but what has been important to hone around my digz is what we actually eat – and eat regularly. particularly in the years (this one!) when i don’t have as much time as i would like in the garden or the kitchen – and yes that is beginning to be a theme in my life – at least for now.
from the fall equinox in september to the much awaited one in spring, occurring just two short weeks ago, my preserving time in the kitchen was mostly spent focused on the basics. throughout the winter months, canned tomatoes, fermented cabbage, chiles and indian citrus pickles define my kitchen. they are my staples – the collection from which i draw – to put an endless amount of nourishing, bold-flavored meals on our table.
tigress’ fall/winter 2011-12 collection (the practical collection)
each category is listed chronologically by date of preservation
- sweet tomato ketchup
spicy pickled green beans
fire (or not) apple chutney
new england apple butter
honeyed hotties (formerly known as honeyed cayenne chiles)
spiced pickled beets
5 spice kumquat chutney
meyer lemon marmalade
- fermented chiles (bright red ones this year!)
super red hot curried kraut
salt & pepper preserved kumquats
north indian lime pickle
sweet preserved kumquats (this year i added 3/4 tablespoon aleppo pepper)
gingery lime pickle
- green beans
corn on the cob
asian style stock (don’t let the title fool you, i use it as a vegetarian chicken broth everywhere)
- leeks (in the ground)
spring/summer 2012 sneak peek: beauty & abundance
what are your fall/winter preserving staples – those things you preserve from your fall garden or farmers market, or wintertime preserving kitchen that are must-haves throughout the year?