Tuesday, September 7, 2010

Putting Up Food: What I did for Labor Day was...labor

Our dried Santa Fe Chilis, a clove of garlic, and bay awaiting brine, spices, and cucumbers




It is done. I have a new sweet spot when it comes to sound. The solitary ping of a can sealing. It sounds a lot like what you would imagine a giant kernel of popcorn would sound like trying to escape a covered pop. The funny thing about it is you hear these individual pings but it just doesn't pick up speed like popped corn does.

Summer is definitely coming to an end. Putting up food is a way of saving summer for a blustery Chicago winter night.


Right now these are just pickles


Just when you think you can't take the cold anymore you can spread this peach compote with rosewater over ice cream, buttered toast, or mixed into yogurt. A sweet reminder of what lies ahead in the warmth of the sun.

Oooh, la la! Compote de pĂȘche avec l'eau de rose


There's also the joy of taking the abundance of simple vegetables and pickling them. Jar, after jar that will be eaten as snacks, chopped into salad, and no pun intended, relished.

VoilĂ ! Not-too-sweet Bread & Butter Pickles

2 comments:

  1. Where do you get your recipes? I am interested in how you come up with them. They introduce me to new ingredients and sound wonderful.

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  2. You are kind. One of the lovely things about growing food is showing not only how it was grown, but what you did with it.

    Expect more recipes and combinations using produce throughout the posts.

    As for your question, I have a gazillion recipes I've always wanted to try. This summer, with the garden, I just paid more attention to recipes and cooking. I find them in books, on Twitter, in Blogs,Magazines, Newspapers, & once every green moon, my own brain.

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