There is nothing like the fresh smell of summer wafting in the kitchen in the dead of winter. In order to make that happen, I have been busy already, preserving what is fresh and in season now.
I started with chives. I have way too many of them. I made a pesto of sorts. Basically whizzed the chives with some garlic and olive oil in the blender. Then put the mixture into small freezer baggies so that I can break off a chunk when ever I need it. This also works great to put on a plate and add a bunch more olive oil, then dip bread into it. It smells and tastes like a Spring garden.
After the rhubarb, I moved on to strawberries. June is the short season for berries here on the Coast. These are the most sweet and juicy fruits. Once you have tasted these berries and really appreciated the flavour, there is no way you can go back to the imported beasts from California. To freeze these, I wash them, dry them and then pop them into the freezer on a tray before popping them into bags. That way they don’t stick together.
Today I started to dry herbs. Oregano was first to be tied up and tucked away a top the deep freeze for the next few weeks. I have recently been using some different types of home dried oregano that friends have given me. It has a fantastic flavour.
Next up are the Okanagan cherries. They are a little late, but are starting to flood the market now. First are the Bings. I won’t have to start freezing just yet, though. My husband can eat a lot of them fresh.
I have a bag of small onions that I got for 89 cents. What to do with those? And I am soon going to be flooded with potatoes. I think we are just going to have to eat those as they come.
Each week will bring a new challenge, something else to enjoy fresh and then put up for winter. Even if I just make a bunch of soup. There is always a way to save for tomorrow what can’t be eaten today.