|A bit of this and that, Aug 2017|
I'm doing my best to put some food by for winter use. Most of my veg this summer has been harvested under the "little and often" principle, but occasionally there's too much to eat all at once, like the three Savoy Cabbages Gruff (little one, medium one, giant troll-busting one); the excess of these became several jars of sauerkraut.
A few things I've grown particularly for winter storage/use: squash and pumpkins--though the pumpkins are all leaf and no fruit yet--potatoes, and maincrop peas (dried). I really need more peas next year though--I got about a cupful this year.
I've got a few jars of pickled zuccini spears; I didn't much care for the ones I made last year, but I've gone for a milder vinegar and just garlic and dill for flavoring; I couldn't get hold of any dill last year, but managed to grow some in a pot this year. Hopefully they'll be better tasting, but I won't crack them open until the growing season's done.
I've done some salted mixed herbs, which are simply finely minced fresh herbs layered with a lot of salt, and also a few jars of herb vinegars. I normally try to make at least one jar of English mint sauce which for us is just chopped mint leaves in malt vinegar; we not only eat it on lamb but use it as an easy base for salad dressings. I had a light bulb moment about that--why not use my other favorite salad dressing herb in vinegar: tarragon. I look forward to having it in winter, when the plant has died back. I hope to make another jar or two before this happens.