Putting Food By
More snow this morning. Nothing's sticking, but I've got to suck it up and admit that the harvest is over. Now is the time when all good foodies should look to their freezers and figure out what to do with their bounty.
My refrigerator is overflowing with CSA apples and pears, so this morning I started a double batch of apple-chipotle chutney. It's a hot, smokey chutney, with honey and garlic, and it's wonderful with pork or chicken or rabbit or lamb. (I'm an omnivore.)
And since I can't bear to throw food away, I'll use the apple cores in a batch of wild black cherry jelly later today. This afternoon...apple slices in the dehydrator.
I'm less sure what to do with the pears. I've put aside enough for pear wine (one of my favorite homebrews), but which hot pepper would best combine with pear? Green chile/pear chutney perhaps? Green chile/pear jelly? I'm open to suggestions.
It's also time to jug the two batches of wine I started last weekend: carrot and winter squash. Both are actively fermenting in their primaries (plastic fermentation buckets) and moving them into glass jugs will allow me to start the next two batches: grapes from our swamp and what else? Apple!P.S. Here's a shameless plug for a garden calendar I just bought myself as an early Christmas present. (Actually I bought two: 1 for PA, and 1 for NYC.) Saxon Holt's photography is superb and I imagine these juicy images will keep me thinking about next year's harvest while the snow falls .