Tuesday, November 17, 2015

"What Are You Going to Eat?"

Since I posted the link about No Food Shop November on my Facebook page at the start of the month we've gotten quite a few questions from people about it.
Wedding homebrews--one of which (The overly carbonated I Do Double IPA) we still have a few bottles of.
"What are you gonna eat?!"  (Pretty much all the stuff we normally do.)

"Do you just have a bunch of meat in your freezer?" (No, we don't eat meat, but we do have a lot of dried beans and lentils in our cupboard.)

"How big is your garden?! (We have a little over 1,000 square feet in cultivation between our home and the community garden.)

"What if you run out of something?" (Then we'll do without until December.  Its already happened, in fact, with my beloved nooch.)

"How much food do you preserve every year?" (It varies from year to year, but as much as we possibly can.)
Mushroom stroganoff with homemade noodles and marinated tofu.
No Food Shop November seems very easy and straight forward to us, but that is because we can see our shelves and cold storage packed with yummy goodness, both from the garden and the store.  Still, all the questions seemed reason enough to take an inventory of sorts which might help clarify how we planned to feed ourselves--and with what--for a month (or more) without food shopping.  Plus, we figured it was a prime opportunity to tidy up the freezer and pantry--it looks SO much better.  This inventory was taken on November 14th, just about halfway through No Food Shop November.
Homegrown tomatoes, pepper, onions, and garlic in the pan for sauce roasting.
From the garden we have the following fresh foodstuffs:
potatoes - 87 pounds
onions - 20-30ish pounds
shallots - 3/4 pound
eggplant - 2 1/4 pounds
celeriac root - 1 1/2 pounds
zucchini - 1 1/4 pounds
leeks -1 1/2 pounds (plus about 4 more pounds still in the ground)
carrots - 3 1/2 pounds (plus about 50 more pounds still in the ground)
winter squash - 13, mixed varieties 
cabbage - 17 pounds
garlic - 37 heads
tomatoes - 12-15ish pounds

Eggplant curry using up the very last of the eggplants.
We have preserved, either from homegrown, foraged, or the farmer's market produce, the following:
tomato sauce - 66 pints
Whole tomatoes, frozen - 4
"sun" dried tomatoes - 2 1/4 quarts
tomatillo salsa - 11 pints
dill pickles - 12 quarts
pickled hot peppers - 6 pints
hot sauce - 8 bottles, mixed sizes
chive vinegar - 2 gallons
vegetable stock - 7 quarts

mushroom stock - 1 1/2 quarts
shredded zucchini, frozen - 1 quart
mixed greens, frozen - 6 bags, mixed sizes
sweet peppers, frozen - 3 bags, mixed sizes
peas, frozen - 4 bags, mixed sizes
corn, frozen - 8 pints
green beans, frozen - 8 bags, mixed sizes
pumpkin puree, frozen - 4 pucks
carrot juice, frozen - 2 pucks
hot peppers, dried - 4 strings
pears, sliced - 1 pint
garden berries, frozen - 1 pint
sour cherries, frozen - 2 jars, mixed sizes
applesauce - 47 pints
apple pie filling - 6 quarts
apple juice - 8 quarts
grape juice - 5 jars, mixed sizes
grape syrup - 6 jars, mixed sizes
pear butter - 1/2 pint
raspberry jelly - 2 1/2 pints
garlic-pepper jelly - 2 1/4 pints
persimmon jelly - 1 pint
peach jam - 3 pints
gooseberry jam - 1/2 pint
sour cherry jelly - 1 1/2 pints
"Lisa Jelly" - 1 pint
Eggplant lasagna with homemade noodles.
From the store we have the following:
lentils (red and brown) - two jars, mixed sizes
tempeh - 2 packages
refried beans - 1 can
sunflower seeds - 1/2 jar
flax seeds - 1/2 jar
macadamia nuts - 1 small bag
hemp seed - 1 small bag
nutbutters - 4 jars
shortening - 4 tubs
margarine - 4 tubs
honey - 1/4 gallon
baking chocolate - 2 bars
egg replacement powder - 1 box
olive oil - 1 bottle
tamari - 1 bottle
balsamic vinegar - 3 bottles
various other vinegars - 7 bottles
coconut milk - 4 cans
soy/almond/coconut/cashew milk - 6 cartons
soy/almond/hemp/coconut yogurt - 5 tubs
silken tofu - 5 packages
miso - 2 packages
vital wheat gluten - 2 packages
udon noodles - 1 package
brown rice tortillas - 4
waffle fries, frozen - 1/2 bag
veg salmon - 1 package
veg shrimp - 1 package
veg celebration roasts - 6 
pita breads - 5
veg pepperoni, frozen - 20 slices
veg sour cream - 1 tub
veg cream cheese - 4 tubs
popcicles - 10
cup-o-soups - 4
ginger, frozen - 1/2 knob
pineapple salsa, frozen - 1/2 tub
kiwi berries, frozen - 10
grapes, frozen - 1 jar
bananas, frozen - 7
black berries, frozen - 6 oz
tequila-infused fruit, frozen - 2 bags
pineapple juice - 2 tiny cans
Plus the following staples which I didn't take the time to weigh or measure:
dried beans (pintos, black beans, chickpeas, Hutterite soup, yellow Indian, kidney beans, etc.) 
rice (brown, sushi, and jasmine) 
quinoa 
oatmeal 
cornmeal
polenta
flour (whole wheat, white, semolina, and various gluten free)
sugar
salt
various herbs
various spices
Breakfast potatoes with sliced leeks.
From the freezer we have the following ready-to-eat homecooked meals:
potato-cabbage samosas - 4
cabbage spring rolls - 8
banana bread - 4 loaves
pesto - 30 pucks
Rhubarb wine in the works.
And then, of course, there are the homebrews--beer and wine--plenty enough to get us through the month and beyond!  Making the food inventory really illustrated to me how well we've been eating.  What a blessing to have so much goodness on my table!

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