Parenthetical.net

The last post reminded me that I never posted my total winter stores for this year!* The list was made in mid-November, so some of this stuff is gone (though less than you might expect). Behold:

Pre-Made Meals
3 servings + 1 large IF** tomato, kale, & white bean soup w/ rosemary
1 IF + 1 large IF spicy carrot peanut soup
1 IF + 1 large IF corn chowder (add cream & cheese)
1 large IF Greek stew
1/2 large IF mystery (matzoh ball?)
2 large IF + 1 IF ratatouille
1 large IF sweet potato coconut soup
1 IF + 1 serving Balti roast veggie paste (add coconut milk or cream)
1 IF mystery (green beans & basil…?)
1 large IF curried roast cauliflower & eggplant puree
2 IF Moosewood Indian vegetable coconut soup
2 large IF + 1 IF moussaka w/ beef
1/2 lasagna

Frozen Veggies
5 zucchini
1 bag beet & radish greens
3 big bags + 2 small bags chard
2 bags corn
1 big bag + 1 sm. bag + 1 qt. jar green beans
1 bag peas
1 qt. + 4 pts. + 1 serving tomatoes
1 big bag + 1 sm. bag roasted red peppers
1 sm. bag roasted jalapenos & poblanos
1 qt. + 1 IF parsnip/celeriac puree
1 qt. + 1 12-oz. sweet potato puree

Frozen Fruits
4 1/2 bags blueberries
14 halved plums (mostly Black Amber)
4 bags raspberries
3 bags blackberries
1 qt. golden raspberries

Frozen Meat
1 pkg. Stillman’s sweet Italian sausage
1 pkg. Austin breakfast sausage
1 pkg. Austin garlic & cheese sausage
(3 sausages ea.)

Refrigerated Fruits/Veggies
3 purple potatoes
4 turnips
11 parsnips
1/2 red onion
2 green cabbage
1 red cabbage
4 sweet potatoes
4 radishes (assorted varities)
5 little beets
1 big beet
4 celeriac
1 big bag carrots
13 leeks
1 bunch kale
1 big cauliflower
12 apples (mostly Honeycrisp)
a few hen-of-the-woods mushrooms

Dried
2 big bags apples
2 bags peaches
1/2 bag cantaloupe
2 sm. bags plums
1 container strawberries

“Root Cellar” Ingredients
5 red onions
13 yellow onions
32 1/2 heads garlic
5 butternut squash
3 potatoes

Canned
3 qts. + 1 pt. peach pie filling
2 qts. peach & plum pie filling
1 pt. Deborah’s pickled watermelon rinds
1 pt. + 2 12-oz. heirloom tomato salsa
1 12-oz. last year’s heirloom tomato salsa
3 12-oz. + 2 1/2-pt. peach-cucumber salsa
1 pt. + 2 12-oz. + 2 1/2-pts. + 2 4-oz. salsa verde
1 1/2-pt. Liz’s Concord grape jam
1 pt. last year’s canned blueberries
2 12-oz. last year’s applesauce
1 pt. Deborah’s marinara
3 qts. + 2 pts. tomatoes
1 qt. peach & plum syrup
1 12-oz. + 5 1/2-pts. + 1 4-oz. apple butter
2 12-oz. honey plum jam
1 4-oz. last year’s peach ginger jam
1 4-oz. last year’s apple maple jam

Other
3 cubes mint pesto
30 cubes basil pesto w/ walnuts
12 cubes cilantro pesto w/out nuts
6 cubes spicy cilantro pesto
10-12 basil pesto w/out nuts
20 cubes garlic scape pesto
1 sm. container + 1 IF heirloom tomato salsa
1 IF heirloom tomato salsa w/ cilantro
1 sm. IF tomatillo salsa
1 large IF veggie broth
1 large IF margarita mix
4 Fiore di Nonno mozzarella
2 classic plain goat cheese
1 cardamom & orange goat cheese
1 garlic & basil goat cheese
sm. amt. bacon fat
beer butter
raspberry-lemon ice cream

* The background on my grand experiment: I don’t buy produce in the winter. I dry, can, and freeze what I can from the farmer’s market until it closes at Thanksgiving, and then I bumble along supplementing all of that with dairy, eggs, and dry goods until June.

This is my 3rd winter. Year I ended with a lot of tomato and potato soup. Year II I learned my lesson and bought a chest freezer, and my winter was far more delicious. Now I feel like I’ve got it down to a science, but because doing the same things every year would be boring, this summer I’m getting a pressure cooker so I can start canning my soups, thereby freeing up more freezer space for other things. (Um, make that “for my beleaguered roommate.”)

** IF stands for “Indian Food” — Indian take-out containers are the world’s best plastic food storage, so most of my frozen stuff ends up in them. I haven’t bothered to measure how much they actually contain; “IF” and “large IF” make such handy units!

Comment here