The Return of Inventory

October 4, 2011 at 9:09 am

Rob Gardner

Although the calendar is saying fall, the sun is saying climate change.  Still, the Local Beet and the Local Family have begun serious thinking of colder times ahead.  After all, global warming only goes so far.  There won’t be tomatoes that much longer despite all our wishful thinking.  We have begun our preperations for winter eating.  Really, we’ve done stuff for a while, freezing green beans, berries and peaches earlier this year.  As in year’s past, the Local Family will track its inventory of foods online. We do this for two reasons.  First, we need to track our food anyways.  Second, we to show you how possible it is to eat local year round by following our food stores.

We rely mostly on cold storage for keeping foods.  We keep a root cellar in the sky; our un-heated attic makes a great root cellar, but it has not gotten cold enough yet to use it.  Right now, we store in our basement and our basement fridge. Actually, a lot of the foods we now have, we simply have on plates and bowls in our kitchen and dining room.  We also store, as I mentioned above, in our extra freezer (and have some freezing planned in the next week).  We have canned in the past, and have canned goods to use, but did not do any canning this year.

Over the course of the next several couple of months, you will see the inventory expand, and then in the months that follow, you can see how we manage.

Kitchen Fridge

  • Homemade quince-apple membrillo
  • Local eggs
  • Watermelon radish (8)
  • Broccoli
  • Lettuces
  • Rocket
  • Summer squash, zucchini
  • Cucumbers
  • Eggplant
  • Herbs
  • Local grains

Kitchen, Dining Room

  • Winter squash – (2 acorn, 1 butternut)
  • Garlic (5)
  • Apples
  • Pears
  • Grapes
  • Fresh beans, blackeye peas – to be frozen
  • Tomatoes – many
  • Sweet peppers – many
  • Hot peppers – many
  • Red onions – (6) – large
  • Yellow onions – (4)  - medium
  • Watermelon – large
  • Basil plant
  • Dried herbs (marjoram, oregano)

Basement Storage

  • Yellow onions – (25) – medium and large
  • Red potatoes – 10 or so pounds worth of small and medium
  • Canned tomatoes – whole, sauce, puree
  • Spiced peaches
  • Peach chutney
  • Dried mushrooms
  • Misc. pickles, jams, jellies, relishes
  • Dried beans

Basement Fridge

  • Cauliflower – 2 very large heads
  • Leeks (6)
  • Red cabbage (3) – small
  • Kohlrabi (12)
  • Carrots (6) – assorted
  • Green beans
  • Local grains

Basement Freezer

  • Frozen fruits – blueberries, grapes, cherries, peaches
  • Frozen veg –  pureed squash, tomato puree, dried tomato, caponata, prepared green beans
  • Local meat

Root Cellar in the Sky