for alexander mcqueen
ok, i admit it. i still look at style.com from time to time, and of course, my garden never complains about my choice of attire when i'm tending it.
but, my interest in the seasons has certainly took a more nourishing turn over the past few years. as you may have gathered, my passion for seasonal produce has pretty much surpassed my passion for seasonal fashion.
so i thought i'd collide the two worlds and showcase each season the fruits - or vegetables - as it were, of my labor. you know, what i've preserved; the collection from which i will serve in the coming months.
yeah i know it's backwards, we're done with the spring/summer 2010 season and in the world of fashion it's 6 months ahead. but my hope is that over time, these collections will act as an organizing tool and resource for all kinds of seasonal preserving.
and i'm not worried about them going outta style, 'cause you know what they say...
fierceness is always in fashion. ;)
tigress' spring/summer 2010 collection
each category is listed chronologically by date of preservation
canned
rhubeena
rhubarb ketchup
rhubarb lavender jam
golden jelly (gooseberry)
tellecheri strawberry preserves
smokin' strawberry preserves
apple pectin
lemon squash jam
nectarine preserves with summer savory & white pepper
whole heirloom tomatoes
curried green zebras (tomatoes)
plum noir jam
sweet tomato ketchup
whole paste tomatoes
fermented
spring turnip pickle (left)
turkish fermented cabbage
cool cucumbers
beets with bronze fennel
red dynasty kraut with caraway & juniper
super red hot sauerkraut
juniper sauerkraut with bay
chiles
quick/fridged
onions pickled pink
carrot fire pickle
frozen
rhubarb
oven-candied tomatoes
smooth tomato sauce
broccoli
asian-style stock
hearty vegetable stock
walnut sage pesto
bronze fennel pesto
marjoram pesto
drunken
confiture de vieux garçon
dairy
yogurt
feta cheese
yogurt cheese in oil
dried
oregano
mint
cellared
red & yellow onions
garlic
i always have grand(iose) preservation plans. but without fail, there's a thing or two that prevents me from doing all - or even most (this summer) of what i originally planned. or posting about it all, so if you see something of interest without a corresponding post, please, ask about it!
...and if you like my style stay tuned, 'cause the fall/winter 2010-11 collection is underway and previews are about to begin!
how about yours?
Just recently I seem to never have the right jars needed to fit the types of things I want to can. Managing the store cupboard or pantry is so interesting as it is important to remember to consume the stuff you have canned matching the rate of consumption to the rate that new canned goods are added. I'm sure Einstein could have made this into an equation or something for us canners! When faced with this predicament I hold you, Tigs, totally responsible. x
ReplyDeletemaybe it's this: for every action, there needs to be an equal and opposite reaction!
ReplyDeleteBronze fennel pesto! So exotic and fitting for a silver-eyed, catwalkin' Tigress. But maybe for the rest of us too, no? Dish it up!
ReplyDeleteYou know, you have the most consistently interesting, flavorful, and kinky (and I mean that in a good way) preserves of anyone on my ever-growing list of blogging preservationists. I love that. Excellent post. :-)
ReplyDeleteOven candied tomatoes? More about that please!
ReplyDeleteI set up tables in MSWord (freezer, pantry, dried, cellared) that have the names of each item made and the size it's packaged in followed by check boxes for each package. I check the boxes as they go into storage and then uncheck them as used. When I'm done preserving for the year (does that ever happen?)I'll print them out to hang on the fridge and then manually black out the boxes as used.
I love it! That is a larder I'd like to hang out in! yogurt cheese in oil is my fancy, please!
ReplyDeleteyour recipes are exotic. mine are based on preserving large amounts of locally grown harvest that I buy at the local farmer's auction. as a consequence, I come in w huge amounts of whatever is in season, as I cannot say no when they ask me if I will pay at least a dollar for a tray of something that noone else wants. this year, summer squash and ghost squash were practically given away. I do not have a freezer, so I must can everything. this week we have beans, lima beans, sweet potatoes, baby beets, huge bell peppers, several trays of tomatoes, more summer squash and a bunch of other veges that I forgot...thus far, we have well over 1,000 quarts and another few hundred pints in the larder. we ran out of shelves, so right now, we have some stacked in the center of the room. it's become a bit too much. but, we have the best veges ever. it is better than CD's bc it is always fresh, when you open a jar, and the price is hugely less than what we would have spent at a commercial grocery store.
ReplyDeletethanks for sharing your recipes. many look great, and I plan on reading them all. it's great to see someone interested in the same type of art.
kaela - the jury is still out on the bronze fennel pesto. i did 1/2 cup walnuts, 1 cup bronze fennel & 1/2 cup parsley & olive oil. the fennel is not shining through as much as i had hoped. it's in the freezer, we'll see once i start working with it, adding it to soups etc...
ReplyDeleteshae - thank you, thank you! i love that you just described my preserves as kinky!
rebecca - wow! your organization sounds amazing! *jealous* ...i'm thinking those oven-candied tomatoes deserve their own post. let me work on that.
julia - you can hang out in my larder anytime! yogurt cheese in oil: drain yogurt for 24 hours. salt to taste, roll in inch size balls, drop in jar with herbs of choice, cover with olive oil. refrigerate - will last 4 months or more.
anonymous - welcome! and wow! that's a lot of preserving! :) sounds wonderful. are a lot of your preserves pressure canned?
hello again. yes, much is pressure canned, as the low acid requires it. I started pressure canning chili w meat, spagetti sauce, chicken cheese soup and candied sweet potatoes, as well, but all low acid like this, must be pressure cooked for an hour and forty five minutes to be safe. same with this summer type squash, and that can be an issue, as it cannot always survive that much cooking in solid form. so, I have mixed low acid w tomatoes, every chance I get. that seems to work.
ReplyDeletebtw, sorry about the anonymous thing, I don't have any other accounts. I'm just Kat.
:) Kat
Fabulous post! That reminded me to make yogurt cheese, just made the yogurt. Really enjoy you pushing the envelope! Fermenting is what is next for me I haven't done a lot of it. May be your peppers will be next for me to try.
ReplyDeleteOh wow - Anonymous Kat. I think we need to hear more from you. That much canning is incredible, not least because in the UK the jars themselves cost much more than in the US, so just getting set up would be a fair investment.
ReplyDeletejane - thanks! and do try those fermented peppers. just remember to keep them all in the brine, don't let any float above.
ReplyDeletegloria - right? kat, where do you live?