Tuesday, March 6, 2012

Week Long Episode of Chopped.

First off, I would like to apologize to any offended Russians.  I have been mistakenly assuming that Borscht is Russian, and I learned that it is not.  So, I am sorry that I said I would reward my Russian readers by making Borscht.  Please let me know what I should make, preferably out of  beets, because that's what I have.

Moving on.

I decided part of the problem of my not eating my canned goods is that they are hidden away in my basement where no-one (me) can see them.  I really wish that there wasn't the whole rule about storing your canned goods in a cool dark place.  First, out of sight is out of mind - so I don't think to use them.  Secondly, though, they're just so pretty.  I can picture a wall of fancy, module-y, Ikea style shelves, adorned with brightly colored, shiny canned jars.  But, alas, that is not an option.  In order to make the food last longer, the cans are regulated to the basement.  So, I took my garden picking basket down into the basement and picked me some basement fresh vegetables.

And this week's basket contains...

apple pie filling, yellow tomato chutney, spaghetti sauce, corn salsa, pickled fennel, and beets.

Honestly, I did not plan ahead.  I just pulled random jars off the shelf and threw them in the basket.

The spaghetti sauce was easy.  I had spaghetti for lunch on Sunday.

The apple pie filling went into an apple pie and rhubarb crisp, which I would totally show you a picture of, but I forgot to take a picture and I already ate some tonight.  And, if I have to take a picture, that means I have to eat more, which... this is sounding like a good plan.  No.  No Picture.  Willpower.  I don't need a second bowl of dessert.

Anyway, it was good.  I cooked down some frozen rhubarb (2 cups) with a little bit of honey.  Then I mixed in the apples, spread it into a baking dish, and topped it with my apple crisp topping which is:
  • 3/4 cups brown sugar
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup melted butter
  • 3/4 sp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1 tsp vanilla extract
Bake at 350 for 30 minutes, and eat with ice or whipped cream.

Sunday night for dinner (I'm a little behind) we used the corn salsa in some steak tacos.  They were delicious!

Steak, fried up in a hot pan, finished in the oven, seasoned with salt, pepper, and a little bit of cayenne.  Topped with cheddar, corn salsa, guacamole, sour cream, and arugula.  The arugula, I think, was the real star.  It is such a bitter, peppery green.  It worked perfect with the sweet corn salsa.

So I push onward.  Trying to eat up as much of the preserved food as I can before new food is available.  Maybe I can keep my March and April food bills super low, and then spend all that money on seeds to put in the garden to grow more food than I can eat all of next winter!

It is an excellent cycle.

The offer is still out there, by the way.  So far, Shannon is the only one getting canned goodies.  Speak up!  You know you want some.  I haven't gotten botulism yet!


  1. I can even trade you for some apple butter I canned last year if you want. It's the only thing I canned. :) But we finally opened one and it's super yummy!

    Guessing you probably have enough canned goods, though.

    Oh, and I thought Borscht was Russian too! Probably because Ukraine was part of the USSR so they're all Russian to me. Even my Russian best friend never said that Borscht wasn't Russian!

  2. i would love to take some of the apple pie filling and maybe a chutney of your choosing - if you don't mind! also, yay for you posting your crisp topping! i'm totally going to use that - on everything! :)

  3. I have a connection to makes his own wine - If both parties are consenting I can see if I could work out a frozen rhubarb for rhubarb wine deal... it may cost you some pie filling and chutney though... Ann