What Does Autumn Mean to You in the Kitchen?
For me, I start with flash freezing onions and green peppers since they are about the least expensive they'll be for the year. Dice, chop and mince the onions and some of the green peppers w/ my handy dandy food processor. Well actually the man does since down through the years we've divided kitchen duties. He cuts, I put up and cook; system works for us so there you are. As for the peppers some of them are cored and cut in half lengthwise so they can be stuffed. On this end I find that at about 10 lbs of each will last us at least thru the end of winter.
Next stop is to empty the freezer of meaty carcasses and bones giving me the wherewithal to start making stocks for soups, sauces and gravies. I don't bother with vegetable stock making until October since the summer harvest is done by then in this region. 10 odd gallons of meat based stock later and it's time to make soup bases. I normally start with dried beans and progress to meat and vegetable bases thereafter. By November, I begin making stews for the freezer and once again the freezer is half way full from it's being emptied out at the start of the summer.
Any bulk cooking or canning done on your end this time of year?
Next stop is to empty the freezer of meaty carcasses and bones giving me the wherewithal to start making stocks for soups, sauces and gravies. I don't bother with vegetable stock making until October since the summer harvest is done by then in this region. 10 odd gallons of meat based stock later and it's time to make soup bases. I normally start with dried beans and progress to meat and vegetable bases thereafter. By November, I begin making stews for the freezer and once again the freezer is half way full from it's being emptied out at the start of the summer.
Any bulk cooking or canning done on your end this time of year?
