So, normally (for a given value of “normally”), I’d hold off posting anything more about Eat From the Larder Month until the end of Week One. BUT I’ve been doing a bunch of “productive home” stuff today, and I wanted to talk about it in the context of starting this challenge off.
It being only April 2nd, and yesterday having been Easter Dinner at my mom’s place, we aren’t exactly noticing anything yet on the “I’m not buying groceries” front. So this is more about planning and routine maintenance than anything else.
I spent a small chunk of the other day – while at the laundromat, no less – writing up meal plans (or at least “meal ideas”) based on what I thought I had on hand. Of course, to the shock of nobody what-so-ever, there are things I thought I had that I don’t have, and things I thought I was very nearly out of that are highly available. For example, I have NO frozen broccoli, but a LOT of frozen peas, to work with in the freezer. I have more tinned soup than expected, but a significant margin, but pretty much no ground meat (so I can cross “meatloaf” off my meal ideas list).
One of things I have that I wasn’t expecting is, as it happens, soup bones. I thought I’d used them all up, last batch, but NOPE. Turns out there’s a whole other bag of them in the freezer. Which is good, since the batch of stock I made the other day is… on the watery side, and I’d like to be able to boil it down a bit more without having feeling like I should be hoarding it instead. It’s nice to have the option of making more.
I made notes about which nights I need to cook something quickly that can also stretch to feed four people – I’ve got seven days of temp work coming up (thank you all the gods!), and know myself just well enough to know that pre-planning those meals, at least a bit, will make my life a LOT easier when I’m frazzled from working multiple back-to-back days of 9-5 (which is not how I usually do).
Thanks to a small heap of slow-but-steady spring cleaning that my wife and I have been doing, my kitchen is a lot more functional than it has been. Which feels pretty great, I have to tell you.
Consequently, I’ve got three loaves of bread (not to mention a trifle – which is an easy way to use up the last of a very, VERY stale cake I had lying around) just out of the oven and have been taking care of the ferments this morning:
I decanted the kombucha and set up a new batch (and put some of the older kombucha mothers in the compost, because it was getting so that there was more SCOBY than beverage in my fermentation jar, tbh). I’m kind of wondering if I can make vinegar (like, say, red wine vinegar or something) using a kombucha mother. I mean, vinegar is a zillion times less expensive than the alcohol it’s made from (probably because the wine or brandy or whatever you start with doesn’t actually have to taste good, it just has to be fermented enough to function) but I’d kind of like to try making it anyway. Maybe if I ever make cider from wild-harvested apples (six months away at the most unreasonably optimistic of possible attempt-dates), part of it can be re-fermented into vinegar, just to see if it works.
Transferred the last of the pickled as’kebwan’/sunchokes to a 2C mason jar in the fridge, and re-filled the fermentation jar with big chunks of blanched-and-frozen (still frozen) sunchokes from the freezer. I have SO MANY, you guys. We’ve been going easy on them, for Tummy Reasons, but it means I have something like 8+ litres of frozen sunchokes on hand and I just… I’m not sure how to get through them all. So I’m trying to ferment them (I used the old brine from the original raw ferment, so it should be inoculated with the right bacteria already, even though the veggies themselves have been killed off by the blanching), just because it will help deal with the inulin and make them easier to digest when added to stews, braises, and pot-roasts. I really hope this works out, you guys. O.O
I set up another fermentation experiment. Specifically, I’m trying to do lacto-fermented mushrooms. The main purpose for this is to make adding mushrooms to dinners quick and easy while relying on the dried shiitakes (or, well… something kind of like shiitakes) that I pick up by the Huge Bag every couple of years from the Chinese grocery store up the street. I find, if I just reconstitute them, they don’t always work so well, so I thought I’d try lacto-fermenting about a dozen of them (reconstituted, rinsed, and well-drained) with some thyme, just to see if they work well when added to savoury dishes. Seriously, this is why I lacto-ferment stuff, most of the time. It’s to get “annoying to prep” stuff – like beets, which are kind of messy when you peel them – into a state where I will reliably use them in stuff instead of just avoiding them because they’re messy/dirty/tough or whatever. I’m considering pre-slicing a bunch of carrots and just storing them in a big Tupperware of water in the fridge, for exactly that reason.
The plan for tonight is to make a turkey stew using already-cooked turkey from the freezer, plus a bunch of root veggies (some fermented, some not), some crushed tomatoes, and a splish of shiraz. Between that, the trifle, and the bread (I’ve eaten my way through half a loaf already, tbh) we should have a good dinner.
But First: I’m having a hot bath. It’s been too long, and I want the heat to soak back into my bones.
Melaid the Birch Maiden.
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