Thanking Last Season

Today I was very mindful of how much food we were eating from last season. We had two nice meals, one of veggie burgers and roasted potatoes (with lots of condiments), the other was chapattis and a beany stew (again with lots of condiments). To make these meals happen I have been going down to the basement and taking out potatoes, parsnips and lots of mason jars of preserved food. Here is a little rundown of all the great things we grew and preserved last year (and are enjoying now):

• Dill pickles
• Pickled beans
• Mustard pickles
• Green tomato relish
• Sauerkraut (made from radish and turnips)
• Potatoes
• Parsnips
• Jerusalem artichokes
• Canned tomatoes
• Green tomato mincemeat
• Lots of various jams, syrups and applesauce
• Salsa
• Garlic
• Pickled garlic scapes
• Horseradish sauce
• We made kim chi a few weeks ago from overwintered cabbage, turnip greens, kale and Jerusalem artichokes
  

I really encourage everyone to get into fermenting and preserving. But you already knew that. Check out the great book Wild Fermentation by Sandor Katz.