I’m normally very organised, I have a ‘to do’ do list. I keep a pencil and notebook close at all times and my music collection is stored in chronological order and cross referenced by genre. So you’d expect my freezer to be the same. Sadly no.
I’m always saying waste nothing, use everything and freeze for later, but do I mark what I’m storing for ease of recognition at a later date – not always. I did have a period where I used stickers, however today I went to retrieve something and noticed that all the stickers have either fallen off or the writing has disappeared.
So now it’s a bit of a freezer lottery in our house, it’s a case of guess what’s in the pot or the bag and hope for the best.
I can guess that if it’s in the top compartment that it’ll be stock, however guessing if it’s chicken, rabbit or goat will be the challenge.
There are some things that don’t look remotely recognisable, and some that are easily identified, for example the sixty five, one litre bags of homemade passata. However working out if the orange bags contain roasted butternut squash or apricot puree will be interesting if I tip a bag into a stew on the hob.
It’s not all bad though as one bag of apricot puree still has its sticker intact; so at least the cheesecake I’m planning to make will have a fruit rather than veg based topping.
Now added to my list of things to do is a note reminding me to purchase a freezer pen for marking all future deposits.
“Would you like a cup of home made spicy butternut and tomato soup?” I asked my friend a week ago on a damp and dismal January morning. “Yes please,” she replied. then went on to enquire from which shop I obtained the butternut from. “You grew them yourself?” she asked after I told her that they had come from my orto. She blew across the surface of her mug of soup and took a sip before saying, “Wow, this tastes just like summer.”
In my work I visit many properties and I’ve seen many Italian pantries stocked with jars of blood red passata and others filled to the brim with dried beans. I’ve been inside cool cantine with home made salumi* hanging from the ceiling and inside airy sheds where tobacco hangs drying in the air. Italian’s are ingenious when it comes to getting the most out of their orto and they have an almost religious devotion to processing and storing produce for the leaner months. I’ve adopted this attitude and when the weather’s bad it’s very satisfying to make a meal using an ingredient that months ago was basking in the summer sun.
My neighbour’s cantina
I was talking about this with my friend who told me she’s not organised enough to do this and doesn’t have a cantina to store things in. So I showed her the contents of my freezer where I have saved the taste of summer for the colder seasons.
I explained that if you roast and mash the butternut or pumpkin it’s easy to store flat in freezer bags. I then showed her my 2 person portions of frozen passata that line the bottom of every freezer draw and the pots of ready made soups from when there was a glut of one or another veggie in the orto.
Not only is it about storing what you grow but also making use of everything, I often use the bones or chicken carcass after a roast dinner to make stock, which is stored away in the freezer along with frozen basil and parsley butter. I came here a novice to preserving food and now it’s quite normal to find me making up jars of chilli jam when the plants are aflame or apple and peach chutney.
“So what’s next?” my friend asks. I explain that this year I dried out my own French beans and have several jars of the tiny black pulses, sat on a shelf alongside sun-dried oregano. “This year,” I tell her, “I’m going to have a go at sun-dried tomatoes.
* Salumi is the Italian word for processed meats like hams, salami and most meats you’ll find in the delicatessen.