I’ve written before about the importance of time as an essential, often unspoken, ingredient in food. There can be no better examples of this than when we make fermented foods or grow our own food.
I spent much of today making (or doing) food things that won’t be edible for some long time.
I’m nearing the end of the jar of red cabbage sauerkraut I made last January, so a couple of weeks ago I bought a large red cabbage at the Farmers’ Market and today I shredded and squashed it enough to be able to cram all 4lb or so into a large clip-top jar. It will sit in the kitchen for the first few days so I can ‘burp’ it every morning, and then will sit in the garage to quietly do it’s thing for a few weeks (at least).
Last week I bought a pack of 6 limes reduced to sell (heaven knows why, they were absolutely fine a week later when I got round to using them). The pack cost 85p. I cut them into 8ths, rubbed them in salt, and packed them into a jar. These will sit for months before I finally use them. They will be delicious cut up in salads.
I finished off the week before last’s batch of kombucha, so I bottled the batch I made last week, and began another batch. Making this is simply making a large pot of sweet tea and letting it cool down, then pouring it onto the scoby. And leaving it for a week or so to ferment.
I started a batch of bread (using the sourdough from the fridge), which won’t be baked until tomorrow of possibly the day after.
I cleaned out the hen house and gave them fresh bedding (scrap paper I shredded earlier this week). I topped up their food and water.
I cut down half the (autumn fruiting) raspberry canes. I’ll do the rest later this week. I started pruning the soft fruit bushes. None of them will bear fruit until late spring or summer. Time spent now will produce a yield later in the year. Some of that fruit will be frozen or bottled to enjoy next winter.
For lunch I had a salad I’d made earlier and added some of the preserved lemons I made last January.
The time we invest now will feed us in due course.