We’ve been home for nearly four days now, and I still haven’t had the time to go grocery shopping. And yet we haven’t gone hungry, nor have we resorted to eating processed convenience foods.
Instead, we’ve had waffles and canned peaches, pasta with tomatoes & fresh oregano, and pulled pork from the freezer.
Last night, I used fresh herbs from the garden and some diced tomatoes to make a variation of my lentil gratin for dinner. With it, I threw together a side salad with some lettuce from the cold frames and the last of our chive blossoms.
Ah, the beauty of canning, freezing and gardening.
that bowl is GORGEOUS.
I’m thinking of making some pesto this weekend with the overflowth basil plant we have at the shop right now. wait until you see it. [because you will be here NEXT WEEK!!!! hooray!]
I just made some pesto yesterday and am posting it tomorrow. There’s nothing like fresh herbs to give a “BLAM!” to your dish!
My post is about what brightened my day! How coincidental!
love it
i’ve still got about 10 cans of green beans from last that we need to eat SOON because we’re going to have more fresh ones in a few weeks.
Do you have a pressure canner?
yes, we do! the canned ones will be fine to wait, but i’ve got some bags in the freezer i should use before new fresh ones are here
better start stocking up on ziploc bags again, too!
Yeah, we froze a lot last year, but they are pretty much gone already! What do you like about the pressure canner v. freezing? Trying to decide if we should invest in one!
well, it takes a LOT of time, but it’s really easy. it just takes a while to get the pressure cooker up to the right level, keep it there, then let it cool before they’re done. not hard – just time intensive.
i might freeze more this year than can, but i did like having them canned on the shelf instead of taking up room in the freeze. plus, canned, they’ll last a long time so i don’t have to worry about freezer burn, etc.
Good to know! We have a chest freezer, so space isn’t an issue for us. And we definitely ate them all in time. Maybe I’ll hold off on the pressure canner this year, then.
For how long can this take if it’s not frozen?