So! It’s Eat From the Larder Month chez House of Goat! Full disclosure: Winter 2018-2019 has been substantially easier than winter 2017-2018 (never-mind the year before that one) and we have not been doing the Eat From the Larder challenge literally every other month to the point that the must-have supplies (for me) like all-purpose flour and red lentils are dwindling before I even get started over here. So I’m starting out with more “larder staples” (dry goods) than I’ve necessarily had in years past.
I’m also doing my usual thing where I continue to buy milk and eggs, at normal-for-our-house rates (about 1 gallon of milk and 1-2 dozen eggs per week), because it makes the whole month about a zillion times easier and it means I have something to cook my freezer veggies and jars of preserves with, which makes a big difference.
For those who don’t know, the Eat From the Larder Challenge was created, many years ago, by Erica Strauss over at (the now mostly-dormant) Northwest Edible Life blog, as a way of demonstrating the maxim that “Cooking is a basic skill of resilience” in real time while also using up any preserves that are hanging around, wearing out their welcome.
The first year I did this, I went pretty all-in. And I learned a lot about the bits of my larder that I didn’t really know what to do with (lentils), even though I had them on hand. I found out which pantry staples I tended to avoid (brown rice), and how much I want variety in my diet, even when “variety” is defined as “umpteen ways of making the same 10 or so ingredients taste good, day after day”.
It made a difference in how I thought about preserving food: Thinking of preserves as “ingredients” rather than “finished dishes” meant that I started paying attention to how frozen serviceberries are more versatile than serviceberry jam, fruit butters make better additions to quick breads than jams and jellies, pickled veggies and dried fruits can both be used to add acidic brightness to dishes comprised mostly of root vegetables.
It also made a difference in how I thought about my eventual (now a reality!) garden: I want perennial food plants – everything from crow garlic, nettles, and dandelions to rhubarb, sorrel, lovage, and culinary herbs – to be available in my yard, because they start arriving early enough to make a difference in a situation where my end-of-winter freezer is looking bare (or even just boring).
Anyway. Here we are in, like… Year Six of this challenge, and it’s
the end of Week One nearing the end of Week Two.
Confession? I’m not taking this challenge particularly seriously. My lovely wife bought us baking potatoes and fancy cheddar (because she’s lovely, and also because I try to do this challenge in a low-key way so I don’t get any push-back… which I might not even get, but I’m letting the brain weasels have this one). We were invited to split a pizza with a metamour (at our place) a week ago, and I didn’t even think about it before saying “Sure, that’d be great”. AND IT WAS. I bought samosas for lunch on Monday of this week, and probably would have done so a second time if a co-worker at my temp job hadn’t brought in Easter Chili (I don’t even know, but it was tasty) on Thursday.
So, while The Challenge has so far been very easy, part of why it’s been easy is because, on mornings when I’ve slept late (“late” = 10 minutes, but wevs) and haven’t had ready-to-go left-overs in the fridge, I’ve opted to buy something rather than not eat.
So, yeah, I’m cheating.
That said: The freezer is still emptying out at a reasonable pace. I made a big batch of garlic-curry hummus (ish… it’s mostly chick peas, but not entirely) and between that and making some artichoke-kale-mayo dip (think spinach dip, if that helps), making “toasts” out of some of my sourdough bread (which is working, reliably, for sandwich bread – hurrah!), opening up a tin of smoked oysters, and putting out some dried fruit, I think I can probably come up with a nice snack-feast for later this weekend.
The fact that the crow garlic and rhubarb (and even the sorrel and dandelions) are coming up in the back yard is making it easier for me to
stop hoarding be generous with the frozen veggies. So veggie-heavy meals – like strata ft zucchini, red peppers, kale, garlic, and onion (but very little cheese); or chicken stew ft chard, kale, zucchini, celeriac, onion, garlic, and winter squash – have been a delightful option. We’ve also done a cabbage salad (ft walnuts, pumpkin seeds, and dried cranberries with a yoghurt-mustard-mayo dressing) which made for a good next-day lunch as well as a easy, light dinner.
We used up the last of the costco trout the other night, with butter (we are running out of butter) and a little white wine. We’ve got a rutabaga in the fridge, along with a couple of potatoes (all of which are sprouting like heck and which I think I need to put in the ground instead of putting in dinner, but… we’ll see), some Chinese Broccoli and a greenhouse cucumber. (Cucumber salad and a standard short pasta with tuna, frozen broccoli, and bechamel sauce have also featured in the past 10 days of dinners).
I have tonnes of pre-roasted-and-frozen turkey, which I want to start using up.
I have tonnes of fruit butter, too. Which: I found a way to use it up that I really, REALLY like (though, when I run out of butter, I’m in trouble):
I made a pie with some of the fruit butter!
I’m super excited about this, because I’d been wondering if it would work pretty-much since I put the pear butter up last fall. It’s basically pumpkin pie, except you use a pint of pear butter instead of the 2C mashed pumpkin and 1C brown sugar. You guys. It works so well! Here’s the recipe (which I modified slightly from one like this):
Pear Velvet Pie
2C pear butter
2 tbsp all-purpose flour
Blend the heck out of the above.
Pour into one pre-baked 9″ pie shell (DIY or not, crumb crust or short pastry, you do you)
Bake at 425F for 15 minutes
REDUCE HEAT and bake at 350F for 30-40 minutes
Allow to cool
I assume this will work just as well with apple butter or other fruit butters (Nectarine? Plum?), and I’ll definitely be experimenting at least with the apple, because I have so much apple butter it’s not even funny. Like five litres or something.
As far as this specific pie goes? Be aware: Pear butter is hella sweet. When I made mine, I put maybe half a cup of brown sugar into the whole batch. Which was like 3-4 litres of pear butter by the time it was all put in jars. So there’s maybe a tablespoon of “additional sugar” in that pint of what is otherwise just mashed pears, cooked down, with a little bit of salt and cider vinegar thrown in. So I’m assuming that, when I make this with apple butter, I may find that it’s not as sweet. (It will be plenty sweet enough, I’m sure, just not as sweet as this).
A similar thing that I’m hoping to do is make what’s essentially a cheese cake, but use plain yoghurt instead of cream cheese. It can be done. The consistency will be a little different (somewhere between normal cheesecake and, like, maybe custard?) but I think, especially if I mix in some melted chocolate chips, it’ll be really good. AND I can top it with some of my frozen berries, which should be awesome sauce. 😀
Anyway. We’ll see how the rest of this challenge goes. Hopefully things will remain delicious and easy and our food will remain at least slightly varied (there’s going to be turkey stew with pot barley and rutabaga coming up, I do know that, probably another veggie strata and, provided I can get the noodles right, some sort of udon + soup stock + turkey + lacto-fermented chunky veggies thing).
Wish me luck.
Meliad the Birch Maiden.
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