Got My Hand Pies, Now What Do We Do with All That Other Stuff

October 20, 2011 at 5:00 pm

Rob Gardner

In case you have not noticed, we have a lot of local food on hand.  I did an inventory last week to show you how much food we have around.  And between the Tomato Mountain CSA and my wife’s overall presence at the farmers markets selling for Tomato Mountain, the food keeps on arriving.  Luckily, I enjoy planning what to do with our food nearly as much as I like eating our local food.  Even more, I like when my wife has already planned out some meal.  All that chard and mustard greens around, “hand pies”, she suggested.  Given she makes the best crust around, I eagerly awaited that meal. It came last night.

Of course a family dinner’s worth of hand pies (and my wife cooks for an imaginary family of 9), we still had leftover cooked greens, not to mention a whole big bowl of chard stems we cannot simply compose.  We have gobs and gobs of bok choi and its baby brother, tats soi, and my wife has a plan for that too.  It involves bacon, so I’m happy here.  The six zucchini left from summer, we have a plan for that, our yearly attempt at stuffed vegetables.  Since I could not resist the large white heads of cauliflowers, and I mean, large, we have too much of that too, but she has a plan involving the food processor.  Yet, what of the green tomatoes coming any minute now (our CSA delivery comes on Thursday night); the hand basket of green beans I picked up last week, because I just don’t feel I ate enough green beans this year, and speaking of beans, what about the 20 lbs of fresh beans we recently shucked, blanced and shoved into the freezer.  You could think we don’t really need a plan on that, but with the freezing over-flowing sooner rather than later seems in order. On the other hand, the clear up freezer space, my wife just bought a new blender so we could make smoothies–possibly a true account.

A couple other notes, fruitwise, before getting to the inventory.  We are trying hard for ABA, anything but apples, knowing we have a long winter of them ahead, but our other choices are getting slim.  We have in the table fruit bowl pears and plums as well as apples.  For the long term, my wife has turned to various fruit vendors next to her at different markets.  For instance, on suggestion of keeper/baking apple, Hillside sold her a half bushel of Northern Spys, and on another day, she got a half bushel of winesap, also from Hillside.  These will go soon into the attic, but for now sit in the hall.

See below, our updated inventory and let me know some good ways to use it.  Note, although I mentioned above, the soon to arrive green tomatoes, the current inventory only includes stuff actually in house, no inventory accrual method here. The bok choy being used now, is also not mentioned for inventory’s sake.

Kitchen Fridge

  • Homemade quince-apple membrillo
  • Local eggs
  • Watermelon radish – UPDATE: 4
  • Broccoli – UPDATE: We have magic broccoli.  Although we made large qualities last week, in a braise and in a salad, we continue to have much broccoli
  • Lettuces
  • Rocket – UPDATE: Used
  • Summer squash, zucchini – UPDATE: Summer squash used
  • Cucumbers – UPDATE: Used, but new ones bought
  • Eggplant – UPDATE: Tossed
  • Herbs – UPDATE: Used, but new parsley purchased
  • Local grains – UPDATE: Used some in polenta, hand pies, but much remains
  • NEW: red cabbage, 2 heads
  • NEW: Wettstein’s bacon (partially used)
  • NEW: Scallions, bunch
  • NEW: Chard, leftover, cooked with onions and garli
  • NEW: Chard, stems

Kitchen, Dining Room

  • Winter squash – (2 acorn, 1 butternut) UPDATE: Where’d I get the 1 butternut.  We have at least 8 right now (with more on the way)
  • Garlic (5) UPDATE: About 8 more heads obtained
  • Apples – UPDATE: Rotating supply of table apples, but also winesap, spy for keeping
  • Pears – UPDATE: Used and new
  • Grapes – UPDATE: Used and new
  • Fresh beans, blackeye peas – to be frozen – UPDATE: Now frozen
  • Tomatoes – many – UPDATE: Many tomatoes but all of the roma or plum variety
  • Sweet peppers – many – UPDATE: less than many now
  • Hot peppers – many – UPDATE: see sweet peppers
  • Red onions – (6) – large
  • Yellow onions – (4)  - medium – UPDATE: About 6 more, large
  • Watermelon – large
  • Basil plant – UPDATE: Gone
  • Dried herbs (marjoram, oregano)

Basement Storage

  • Yellow onions – (25) – medium and large
  • Red potatoes – 10 or so pounds worth of small and medium – UPDATE: – Used and new
  • 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: – UPDATE: Used one, about to use the other
  • Leeks (6)
  • Red cabbage (3) – small
  • Kohlrabi (12) – UPDATE: The pleasure of a CSA, more
  • Carrots (6) – assorted – UPDATE: Used and new
  • Green beans –  UPDATE: Used and new
  • Local grains

Basement Freezer

  • Frozen fruits – blueberries, grapes, cherries, peaches – UPDATE: froze more blueberries
  • Frozen veg –  pureed squash, tomato puree, dried tomato, caponata, prepared green beans – UPDATE: beans as noted above
  • Local meat

Root Cellar in the Sky