What We Eat: December IV

12/20 – 12/26: Eric returned home from North Carolina on Monday night, to great relief all around. This is why the food records become more detailed again on Tuesday. We made several special meals for Christmas and beyond, including a full German dinner for Joanna’s parents on Friday. German food just isn’t as photogenic (see below) as Italian or Asian, but it tastes just as good and is well suited to winter cooking with its base in winter produce (potatoes, apples, cabbage) and easily preserved items (applesauce, sauerkraut, meat). Below, you see goat sauerbraten, sauerkraut, potato pancakes with applesauce, rye bread, and beer. Now THAT’S winter comfort food.

Saturday: Black beans with sweet potatoes, corn, and rice.

Sunday: Leftovers from Saturday, with homemade bread and curried lentil dip

Monday: Grilled cheese (Uprise bread, Cabot cheddar) and thawed chili from the freezer.

Tuesday: Potato omelet (our eggs, purple potatoes, onions, garlic, herbs) with salsa (Mercuri tomatoes, our cilantro, garlic, onions, etc.)

Wednesday: Leek & goat cheese gallette (pastry) with vegetable soup (our frozen spinach, tat soi, beet greens, green beans, corn, zucchini, okra, tomatoes, goat broth, plus onions, garlic, herbs, and spices).

Thursday: Marinated goat roast with homemade pitas and fruit salad (our thawed blueberries, strawberries, raspberries, blackberries, peaches). Roast made by rolling long, thin cut of meat with garlic and JJR Farm bacon, marinating in red wine/juniper berry sauce, and roasting for four hours. Tender and delicious.

Friday: All-out German night. Sauerbraten (vinegar marinated goat roast), potato pancakes (our spuds and onions) and our canned applesauce, homemade sauerkraut, rye bread from Joanna’s parents. Sauerbraten recieved the seal of authenticity from Joanna’s full-blooded German father.

2 thoughts on “What We Eat: December IV

  1. You guys really ARE prepared for good eating during the winter. I didn’t know that greens froze very well, I will have to keep that in mind as I want to grown chard, kale, and spinach next year, those are our three favorite greens.You know, I was looking at something on my fridge the other day, and what did I see? A Chert Hollow Farm card with the names of two types of garlic on the back – garlic that was some of the best we had all summer! I knew the name of your farm sounded familiar! Such a small world…

  2. Jennifer,Greens freeze reasonably well, provided you use them in soups and other integrated recipes. You’re not likely to enjoy frozen spinach prepared straight. That’s part of the philosophy of preserving fresh ingredients; don’t expect them to be as good as their fresh counterparts, just learn to use them in ways that best use their qualities as frozen items. Also, items like kale and spinach are pretty winter-hardy. If you’re growing them yourself, you may consider leaving the plants in, giving them a good mulch layer, and eating them fresh through at least part of the winter. Often kale and spinach will come back in the spring even if they looked winter-killed. So you may not need to freeze as much as you might think.With regards to food preservation, I don’t know when you started reading the blog, but back in November I posted a full list of our freezer stocks for winter. This doesn’t include our canned and dried stocks, but at least gives you a sense of what we’re relying on. That’s a great story regarding the business card. Glad you enjoyed the garlic. We’ve got twice as much planted this year, and will see how the weather cooperates. A lot can go wrong in a 9-month growing cycle. See you at market!