We grow sufficient leafy vegetables, tomatoes, herbs to supplement our purchases from markets and greengrocers. Space restrictions limit the amount of fruit we grow to some lemons, the occasional strawberry although we do have some new plants in.
Subsequently I tend not to be aware of when some crops are at their most bountiful so it may only be when a friend kindly hands me a bucket of fruit or I pass a box of discounted tomatoes in a shop that I become aware it’s a good time to preserve. Having a job outside the home also limits my time so I’ve decided to be more proactive about preserving.
This year I am reading the delightful Sally Wise‘s A Year on the Farm. I like that the book is linear in its exposition — month by month and, within that, week by week we learn what is ready to eat on the Tasmanian farm accompanied by many great do-able recipes from Sally.
I decided that the best thing to do was bring all of these together so I’m now in the process of combining all of these into a Seasonal Preserving Calendar that will be tailor-made for our needs and food preferences. By combining Sally’s recipes and harvests with Rhonda’s recipes, with what is happening locally and considering what we like best to eat and give as gifts I hope to end up with a custom-made Calendar. I’ll share it with you when it’s done.
It would be interesting to know if you have a solid system for managing your preserving?