From harvest to table ~ what's cooking now?

This blog shows where all those garden goodies I grow end up. I call this little eating area next to the stove my "chef's table" because at all the best restaurants it's a privilege to be invited to dine in the kitchen where the chef reigns supreme. So here I am "reigning" and you are all invited. :-D

Friday, September 27, 2013

Going to pot...

... Roasts, that is!

While at BJs yesterday I saw that those baseball bat-sized boneless pork loins were going for $2.19/lb.  Nice!  Good time to buy for the freezer.

But wait.  Check this?  Some were marked down.  Ah.  The 'best by' date was for Oct 2nd.  And it was only Sept 26.  Marked down to $1.49/lb.  SCORE!   I picked out a nice one weighing almost 9#.

The sign said they would section large pieces no charge.  So they did.  I HAD expected each piece to be individually wrapped, but no.  I thought I wouldn't have to do any re-cutting.  Darn. Next time I'll just cut it up at home. 

Ah well.  So I cut them into more manageable sizes and, while I did trim off just a bit of fat, I left enough for flavor on each piece. 

In the end I packaged up 6 (1.5~1.75#) packages of 2 chunks each.  (Cutting them smaller will allow them to braise more quickly in the Dutch oven.)  Yum.

I can imagine how good these will be with potatoes, carrots, onions, garlic, herbs.... *heh*  Makes you almost look forward to winter, doesn't it? 

What finds are YOU squirreling away for winter right now?

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Wednesday, September 4, 2013

Stock options

Tomatoes are coming in fast now.  Way more than I expected!  I've already got 4 gallons of paste tomatoes in the freezer so now it's time to stock up on veg stock for winter soups.

Into the pot: tomato, bell pepper, carrot, celery, potato, green bean, Brussels sprout, onion & summer squash.  (I got to use my new LSD (labor-saving device) - a cool peeler - gift from Dave.  It works like a champ.  Veeeery sharp so kept a close eye on all fingers and thumbs!)

To the veg in the stockpot: garlic granules, peppercorns, chipotle powder & herbs.  For liquid I used the hot water used to blanch green beans.  Cover, bring to boil and simmer for about 5 hours.  Strain, cool and bag up broth.  (I got 7 2-C bags.)

While stock was simmering I froze some green beans, corn and not-hot jalapeƱos.  Finally, the tomato/veg count diminished.

Time for an afternoon snack - a nice tomato/spinach/moz salad.  Yum.

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