Putting Food By
SOME PLACES TO PUT FOOD BY
(so you can eat locally all year long)
Upstairs: Food Historian Sandy Oliver keeps winter squash under the bed. Bottom of the linen closet is also good; just don’t forget they’re there.
Downstairs: An unheated basement ( 35 to 45 degrees) , a second refrigerator ( or the back of the one in the kitchen) is almost a root cellar. Things to keep in it from harvest to spring: Beets, Carrots, Cabbages, Onions, Wine, Beer, Cheese.
In a cool back bedroom or similar: Potatoes. They like to be cold, but not quite as cold as other roots.
In the pantry/ food cupboard:
Dried: Wild bolete mushrooms, wild or cultivated agaricus mushrooms, tomatoes, shell beans.
Canned: Applesauce, fruit spreads, ketchup, tomatoes, roasted tomatoes for instant sauce.
In the garden: lightly mulched Parsley and Kale will survive until a very hard freeze (@ 26 degrees); the more slowly it gets cold, the more cold they can take. Chard, Brussels sprouts and Broccoli raab aren’t quite as hardy but still can stand – indeed benefit from – repeated light freezes. Many gardening and country food books, including some of mine, suggest leaving beets and carrots in the ground under a heavy mulch and then harvesting as needed. It works fine if you don’t have voles.
In the freezer: Wild mushrooms (morel, chanterelle, sulfur shelf, blewit, hen of the woods) sautéed in enough butter to be a sauce for the pasta, baked potato, winter squash or other starch that is then dinner; Toasted almond pesto or other pesto to use like the mushrooms ; Berries; Whole tomatoes for soup and sauce; Full-meal soups like Minestrone and Corn chowder, Harvest Vegetable Stews like corn, squash and pepper/ tomato, pepper and onion/ snap and shell beans with summer squash. Chickens. Your quarter of a local lamb, pig or steer, divided into the cuts you’ve ordered. Make an inventory and keep it near the freezer!( along with a pen on a string for crossing off)