...if you have a backyard and a kitchen, this blog might be for you!

a chronicle of tips and recipes on everything from gardening to canning and baking your produce, even if you're planted in suburbia...in fact, especially if you are planted in suburbia.

Wednesday, January 1, 2014

Summer Work's Role in the Holiday Meal

So how much does last summer's processed garden fare factor into a holiday menu?
Quite a bit.
From the freezer came the corn cut form the cob, green beans and vinegar slaw (cabbage and beans are "must eats" on New Year's Day!) While I didn't grow the peppers last summer, in past years the jalapeño cheddar dip might have used a jar of home-canned jalapeño peppers in oil. (We simply had to resort to buying them this year.) And, from the spice stock came the herb mix that, blended with butter and flour, encrusted the prime rib. Herbs including rosemary, sage, thyme, marjoram and parsley flavored the meat richly.

The taste of summer comes to the winter table even as the anticipation of the holiday meal invigorates the summer labor. A beautiful balance.

Happy New Year's dining!


  1. I love using produce I've put up (canned, froze) in the winter months. I picked and picked and picked apples this year. And I canned them several times. I still had three HUGE baskets of apples left and we are still eating them. I will not be able to stand it if I have to buy an apple at the store!

    Cindy Bee

    1. Oh, I'd love to have my own apple trees! As it is, though, we do have a decent orchard nearby, so I can still put up plenty of apples.