Yesterday I took a deep breath and dove deep. Into the big freezer in our garage here at Struan Farm, that is.
John purchased it a year or so ago so we'd have space to freeze and store roasted tomatoes, homemade soups and ice creams, surplus fruits like blackcurrants, blueberries and damsons, along with other bounty from the garden and orchard. There's quite a stockpile of the different nuts used to make our "world famous in Piopio" farmstay muesli, which is purchased in quantity wholesale or harvested from our own trees. And I tend to buy meat when it's on special. Yes I know "stockpile" has become a dirty work and point of criticism during COVID-19 after fights over toilet paper, but there are those of us who've always been inclined to be prepared, virus or not. I am of that ilk.
Due to recent sessions of lockdown baking the freezer looked to be reaching capacity. It was time for a bit of reorg, also to see what might be lurking at the bottom. John has been agitating for me to cook a huge pork roast that was in hiding down there somewhere, below the containers of berries and damsons and bags of nuts. There's also surplus powdered lamb's milk and colostrum waiting for next year's pets. Many treasures.
The good news is that I brought the pork roast up to the surface, along with two lamb forequarters and some beef cheeks. Enough to get us through the rest of Level 3 with other stuff in hand, hopefully. And I re-stacked everything, creating heaps more room for apple feijoa crumbles and shortcakes. Off to pre-heat the oven right now!
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