In begging forgiveness for the unexplained, neglectful month-long hiatus, I   have some pictures to show you:

Forgive the Poor Lighting: Our Stocked Pantry

So, while I’ve been away from the Nourished Kitchen (and so may well have lost all my beloved readers!), my husband and I were terribly busy.   We wrapped up this years market and laid plans for next years market with an eye to get better and better each season.   Additionally, we stocked our pantry, cupboards and freezer for winter.

Apricot Compote, Sour Cherries in Sucanat Syrup and Dried Apples

Living in a 750-s.f. condo in a ski area presents no small challenge to developing a well-stocked pantry.   There’s no root cellaring for us, and we’ve barely any room for the furniture let alone space for a long mountain winter’s food rations.   Yet, with a little ingenuity, we set aside some space for a pantry and even a freezer.

For this winter we have:

• 30 Butternut Squashes
• 50 lbs of Potatoes
• 1 Quart Cherry Tomatoes Preserved in Oil
• 20 lbs of Turnips Awaiting Fermentation
• 1 ½ Gallons of Lacto-fermented Beets
• ½ Gallon Jar of Dried Bing Cherries
• 10 Gallon Bags of Dried Apples
• 2 Gallon Bags of Dried Pears
• 1 Gallon Bag of Dried Watermelon
• 3 Gallon Bags Dried Heirloom Tomatoes
• 1 Gallon Frozen Roasted Heirloom Tomatoes
• A String of 40 Dried Chilies
• 12 Quarts Canned Roman Stripe Tomatoes
• 5 Quarts Canned Carrots
• 14 Quarts Canned Ranier Cherries
• 10 Quarts Canned Potatoes
• 34 Quarts Canned Nectarines
• 10 Quarts Canned Wild Apricot Compote
• 7 Quarts Sour Cherries Canned in Sucanat Syrup
• 5 Gallon Bags Frozen Peaches
• 1 Gallon Bag Frozen Chinese Yard-long Beans
• 30 lbs Frozen Grass-finished Bison Steaks, Roasts, Ground and Sausages
• 10 lbs Frozen Grass-finished Elk Steaks, Roasts and Sausages
• 115 lbs Frozen Grass-finished Beef Steaks, Bones, Roasts and Ground
• 6 Frozen Pastured Chickens
• 5 lbs Miscellaneous Grass-finished Lamb

What else fills our pantry:

• 20 lbs Lentils
• 10 lbs Cannelini Beans
• 20 lbs Local Anasazi Beans
• 50 lbs Spelt Berries
• 25 lbs Basmati Rice
• 25 lbs Chickpeas
• 10 lbs Black Beans
• 25 lbs Real Salt
• An assortment of rice, sorghum and other flours

Forthcoming:

• Artichoke Hearts Preserved in Oil
• Eggplant Preserved in Oil
• Moroccan Preserved Lemons

What you don’t see:

• 5 Gallons of Dried Apricots we already ate because they were just so damn delicious.
• 2 Gallon Bags Dried Apples for the same reason as above
• 1 ½ Gallons Traditional Sauerkraut … uh … for the same reason as above
• A Fridge Full of Fresh Produce that will keep us from eating the preserves
• The 25 lbs Local Quinoa that should be arriving soon

Yummy Meat in our New-to-us Freezer

So you can see why I’ve neglected Nourished Kitchen a little bit.   Next season, I hope to rely less on canning since it alters the nutritional content of foods for the worse and rely more heavily on traditional food preservation methods: fermentation of course, preserving in oil and brine, drying and others.

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Post tags: canning, food preservation, preserving, stocked pantry, winter stores