In our effort to eat more locally and sustainably and healthily, my husband and I have decided to buy better meat and less of it. We started eating down our freezer, getting rid of the cheap cuts of meat and other processed frozen stuff. I have been freezing soups and chicken stock and baked goods and fresh fruits and veggies for years now, and about half of the small freezer (alas, we don’t have a chest freezer) is devoted to homemade stuff, but there’s also too much crap in there. He loves the fake meat vegan products, so we have (literally) a dozen nibbled packages of fake bacon, fake sausage, fake Indian burgers, fake Mexican burgers, fake chicken strips, fake breakfast patties, etc., etc. I’d really like it if these things went away, too, but we’ll have to make some compromises.
My freezer is also the story of the year. I have little containers of berry puree tucked in here and there from my liqueur and jam-making. I managed to get one precious quart of the terribly sparse sour cherry crop last year, and made brandied cherries and cherry bounce (cherries in vodka) last June, and still have enough for Hungarian sour cherry soup come spring. I also have frozen sweet corn to finish up from August, and my melange of roasted late summer veggies — cherry tomatoes, garlic, red peppers and red onions — to use as a pasta sauce or on flatbreads. There are pesto cubes, too, pretty little things that can be dropped into soup. And soupbones and packages of fried ground pork to add to braised Japanese pumpkin and hot tofu dishes. I have frozen streusel topping and cookie dough and still quite a few tamales leftover from my annual New Year tamale project.
In short, we’ve got a few months’ good eats ahead, at least, before everything begins again with my garden and the wonderful local products we get all spring and summer long at the Saturday Market.