Either I have to eat a lot of my preserved foods this month, or I have to give them away. Let me explain:
I have to move in less than a month. It’s not a move I saw coming, and I sure did stock up the pantry last year like I was planning to stay (and I have stayed here in Park Slope for almost 11 years, but that’s another story…).
When I say pantry, remember that I don’t actually have a separate room for all my canned, dried, fermented and otherwise preserved foods. I even keep some of my jars of home-canned goods under my bed (this pic is just of a bunch of jars that I pulled out for show).
I don’t really want to take it all with me because I don’t have a fixed address yet. I’ll be putting stuff in storage, staying at the home of a friend, and then heading overseas and, well, you can’t really travel easily with a winter’s worth of preserved food.
So…I’ve decided to make this a pantry challenge month. All meal planning will start by looking in the freezer or under the bed…um, I mean in my “pantry”…and choosing a few preserved foods to base the meal around. I’m not being crazy strict about this as I was with The 250. If I need an ingredient to make my food excellent, I’ll buy it or forage for it. Foraging is admittedly limited in Brooklyn at this time of year, but there is still some cold weather foraging.
I started today with an American-style omelet (lightly browned and neatly folded over the filling, unlike a creamy, softer French omelette). It included kale that I had blanched and frozen last year, homemade bacon, and a sharp New York cheddar cheese. The salt was local, thanks to Sarah Sproule. And instead of pepper I used some home-dried and ground cayenne chiles (I like spicy) mixed with dried ground (and foraged) spicebush berries (Lindera benzoin).
Already I can see where what I’ve got on hand is going to fall short: animal products such as eggs, cheese, and milk are going to run out and I’ll have to buy more at the farmers’ market.
But that’s okay: this pantry challenge is not about trying to avoid purchasing food. It’s about using up my dehydrated, frozen, fermented, smoked, salt-cured, and canned foods in delicious, interesting, healthful ways. I hope to learn a few things and perhaps invent some keeper recipes along the way.
I doubt that you want the blow-by-blow of what I eat every day. When I come up with something especially good that relies mostly on home-preserved ingredients, including those made with wild edibles, I’ll let you know.
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