Well, this is just fracking nutty. But it can't be helped.
On day two of the Ice Harvest project, Cranky and I have discovered we're still slaves to the non-frozen portion of our large, stainless-steel refrigeration device.
The goal is to inventory and USE all the forgotten, still-viable items in the freezer. But it's stupid to let the fresh stuff in the lower compartment of the fridge go to waste while we tackle that ultra-chilly box up there, with pitons and crampons and screws and axes. (Oh. Not that we'd need such equipment. It's a clean freezer compartment.)
However: One mission was accomplished today. We did not go to the Marin Civic Center Farmers' Market. No new food was brought onto the premises.
Progress Report: Last night we knocked together a bunch of leftovers (cooked beans, cooked pasta, some frozen oven-dried tomatoes, some chicken stock) with a few fresh items (onion, chard) and came up with a stellar minestrone. Today we created a killer hash from the leftover St. Patrick's Day corned beef, the leftover boiled potatoes and carrots, plus a few more goodies. Screamingly good.
There is still a lot of chard to deal with before we can move on to the freezer. There's also a cauliflower, some turnips and radishes. And cabbage.
What I'm thinking of doing is pickling the radishes, turnips and cauliflower. Then I'm going to make long-stewed southern-style chard (with a couple of baby turnips and carrots, plus garlic). Whatever we don't finish eating tonight will go into (oh good lord) the freezer.
Then we'll take it from there.
Thank you kindly,
Your correspondent Amana Freezerburn