Now that I am actually starting to work off-farm a little (and putting together a super-exciting project proposal I’ll blog about if it goes through), I thought it might be time to get some content flowing here again!
Here’s a small thing I’ve worked on in the past couple of days, since returning from the Spirit Camp north of Cannon Ball, ND very early Sunday:
Of course, when I returned from a few days on the road there was a crisis of deliciousness in the gardens begging to be harvested. Since I planted so late this spring (umm…summer), the warm-season crops (which were all that I attempted to plant) began to bear fruit a couple of weeks later than normal. That means the main canning season is also starting a couple of weeks late, and I’m scrambling to put up in jars what I’m able because freezer space is very limited.
Hence, this stew of skinned and cut-up tomatoes, red okra, roasted peppers and eggplant. With freshness like this, there isn’t much need for doctoring with spices, but I did add a little salt, a couple of cloves of garlic, and some chopped stems and leaves of a cute little celeriac that has been growing companionably in the pot with my bay tree ever since late 2015, when it suddenly germinated out of the batch of cell packs I’d given up on in spring (over a year ago!!!) and redistributed the seemingly barren potting soil among the houseplants.
Talk about a late bloomer (well, OK, it didn’t bloom):
I only ended up with eight pints of the pressure-canned stew (plus a little left in the stockpot for supper), but eight shelf-stable pints is better than no pints, and it’s also better than using half my available freezer space for one small project.
Now, to consider options for the wave of beans, cukes, and tomatillos coming next…
After searching for pie cherries and coming up nearly empty (I found about a gallon to pick a bit past their prime), I am positively overwhelmed with chokecherries at the farm. I’ve picked a few gallons at this point, and I haven’t even gotten out the ladder for the fruit at higher elevation.
Yeah, I could say screw it and let the birds have them, but that seems wasteful when there are loads more of them on shrubs in the convoluted downer-tree grove for the fruit-eating bluejays and redheaded woodpeckers and all.
With a bounty like this, I’ve decided I want to be a little more creative–beyond the cordial, jelly, and juice. I’m curious about combining flavors and entertaining new ways to use chokecherries. Surely, others (and more specifically, others with some measure of creativity in the kitchen) have experienced this kind of over-abundance?
According to my so-far searches on the internets–apparently not. Yes, I’ve got a promising wine recipe, and I’ll be picking up equipment for that very soon. Otherwise, the only somewhat “different” recipes for chokecherries involved drying them and pummeling them into flour, which apparently has a pleasing almond flavor (imparted, I suppose, by the cyanide-producing compound in the pits). Not having a flour-making device and also feeling a little sketchy about the whole cyanide-pit thing, I’m just flummoxed by the total lack of interesting recipes for the juice and pulp.
So far, I’ve canned five quarts of juice (plus not quite a sixth living in the fridge), and with today’s picking I attempted a cordial which ended up gelatinous once chilled (I won’t cook the berries and sugar next time) plus a pint and a half of syrup spiked with basil (Meh. OK.). I’ve got plenty of herbs this year, so I might also try sage and maybe rosemary as well. Bay leaf infusion? A few spices from the cupboard might also fall in the pot in further experimentation. It’s hard to go wrong with cinnamon.
I’ll let you know if I come up with anything promising.