Just some snapshots this week, the first regarding Sunday afternoon’s project turning a batch of organic Roma tomatoes into red sauce for pasta. Here are some just after being harvested by yours truly from Vermont Valley Community Farm.
Here’s where they ended up after four hours of cooking on low with onions, garlic and spices. This chest freezer is large enough to hold a entire cow, so you’ll note lots of bags on the right that help keep things organized. (The red sauce will eventually go into the bag with red sauce, marinara sauce and pizza sauce. I just hadn’t organized it yet. It’s on the left right now.)
The freezer is so large that I used to lose track of everything in the bottom half, and ended up throwing much of it away when I finally cleaned the freezer out every 5 years or so. (OK, maybe I should do it more often.)
But then I read Animal, Vegetable, Miracle by Barbara Kingsolver, and she saved me with a simple idea: Keep a list of what’s in the freezer somewhere handy, and you’ll always know what you have. Brilliant. I’ve been doing it for 5 years or so, and I almost never throw anything away anymore. However, as you can see, it’s time for us to pick up our local, semi-free ranging chickens from our neighbor. We usually order 5 whole and 10 halves at a time. Our new 1/4 of pork is coming soon (also organic and local, we are so lucky…), so this freezer is going to bust at the seams soon.
Here’s the photograph that makes me happiest: A photograph of Jim, Willie and me that is my favorite of all time. Thanks to Nils Schlebusch for sending it.