If you follow along, you will know that we are in the midst of a vegetable glut. Country Boy’s enthusiasm for growing things knows no bounds, and having a large garden, he felt compelled to fill every last inch of it with vegetables (you may note a sarcastic tone there). We have picked over 1000 cucumbers, more tomatoes than we can ever hope to eat, as well as zucchinis, onions, beetroots, beans, corn… the list goes on.
In an attempt to store some of the produce for later, we have been cooking up jams, pickles and relishes.
The only down side of all this preserving is that we have no where to put the pickles. Our kitchen is woefully inadequate to deal with the amount of food we are harvesting. We end up with boxes of cucumbers sitting on the floor of the back room, whilst zucchinis seem to jump out of the fridge every time we open it. The bottom shelf of my already overcrowded linen press has become a supplementary pickle storage area.
I’m already dreaming of a new kitchen (hopefully sooner rather than later) with a large walk in pantry so that we have enough room to store all the produce we preserve.
Too much food to store is a nice problem to have though!