Tuesday, August 19, 2008

A Bushel Here, Bushel There


The family and I remain very busy locavores. I blog and take the glory. My wife does the hard work. I'll be keeping track of our acquisitions over at the Local Beet. My last report was here. I expect to file a new report today at the Beet. The Beet also has its latest feature up, on some truly local food, by Michael Gebert. Gerbert's been on the weed trail as he prepares his next Sky Full of Bacon video. It won't make for as interesting TV, but Cassie Green of Green Grocer and myself are being interviewed for a cable show in Highland Park, IL today.

Driving through Michigan recently, we picked up a 1/2 peck of Red Haven peaches. She, with (the sometimes) able help of younger daughter, peeled all of these, a process involving much pots of water hot and cold. Some went into a recently baked pie. The rest have gone into the freezer for later pies and cobblers.

Chicago to Urbana on a Saturday morning, Interstate, took less than 3 hours. Urbana to Chicago via US 150 and Illinois 1, took most of the next day. 13 ears of sweet corn in Hooperstown; a bushel of crowder peas--actually we do not know exactly what type of beans these are within the family of Southern style fresh beans--from a man selling in his front lawn near Momence helped slow us down.

All four of us did some shelling, but as typical She did more. Most of the beans went into the freezer. We ate some last night. We also ate some of the corn last night; we will probably freeze the rest today.

We could not resist a brimming bushel of Michigan tomatoes for sale at Caputo's in Elmwood Park. I could say "we" expect to can them today or tomorrow but that would be a disservice to the Woman who will do all the work.

Another way to make your summer veg last is to cook them all down into a jammy, spreadish sweet n' sour, condiment, appetizer like thing called caponata. The version She made included eggplants, summer squash, onions, tomatoes, capers and chopped prunes. She did not seal the product, but it should last a good long time in the fridge.

You can track our put-aways here.

1 comment:

sdritz said...

I just got home from Michigan with 60 lbs. of Red Havens myself. We picked them Sunday. They are terrific.