With the new harvest on the way, it is time to preserve what is still in storage. I still had some potatoes, carrots and onions. I have canned the potatoes, made 4 carrot cakes and curried carrot soup. The rest of the grated carrots, I dehydrated. I made marmalade d’oignons, a lovely saucy-like onion marmalade, made with onions, red currant jelly and some balsamic vinegar. I reckon it is wonderful on (home made) cheese and with all kind of meat plates. The rest of the onions are also in the dehydrator.
Spring onions and celery were on sale so I got some extra to can. I made smoked spring onions pickles and celery pickles. I love experimenting with new condiments and pickles in my pantry. Moreover, I love eating pickles with every meal!
We opened a jar of pickled olive salad and it is seriously nice with boiled eggs or cold meats.
This week I did my diary things as well: I made yogurt, cultured buttermilk, ricotta and fresh farmers cheese. The latter will make a lovely take-to-work lunch. I will add it to a salad and drizzle some home made green pepper vinegar/hot sauce over it.
Blackberries are getting ripe so I will be canning them soon. I decided to can the whole berries in a light syrup, so they can be used in pies and cobblers. But I am sure they will taste fantastic in desserts as well.
I also bought some extra eggplants which I will pressure and then put in oil. That is an Italian way of preserving eggplant. I will make a new blog entry of it.