We`re about 33% through the year so I thought I`d reflect back on a post in early January which set some informal food goals for the year ahead.
I imagine some are questioning my math. TO fully comprehend it, you must know that my world resolves around family, friends and food. The dregs of winter inhibit much of our local supply (though not all) for about 3 months of the year (the most delicious time of year to eat preserves) which leave us with about 9 months of ingredients (depending on the year). By my calculations we are about 4 months into this years crops although there are 2-3 months of abundance (all things being equal) ahead. So my calculation is partly mathematical, partly philosophical and mostly just completely made up.
In January we posted about some of our loose `goals`for the year. I haven`t looked back at the list since I wrote it so I thought I`d do an honesty check and look back on what we`ve written and how we`re progressing. I`m truly not worried about completing the entire list but always enjoy the power of the subconscious and curious as to what`s been knocked off a list written 6 months ago (on a whim) and see where we stand. Being an educator as a profession I will also give myself a frank grade.
The Pantry Project. B+.
We`ve not perfected it, formalized it or updated you on it. But it`s pretty much a lifestyle now. It could use some tweaks but having an organized pantry has definitely increased our options and ability to cook on a whim. We have enough staples to connect our preserves into full dishes and getting a lot of use out of them and far fewer spontaneous meals out of the house because we didn`t have anything to cook quickly or easily. I think this will continue and I see a possible love affair with quinoa coming in our future.
More Gardening. A for effort.
It`s the first year we`ll be eating full meals from it. I used to think herbs were not `real`growing. While we grow far more than herbs now, I wish I would have concentrated on them far earlier and, if we stay urban, this may be a future focus.
Increased Urban Foraging. D-.
We took a step back here and foraged LESS than last year. This would be an E except I`ve actually done far more learning on the topic and recognized at least 5 new edibles I didn`t harvest (but could have) during my dog walks. I suppose I abstained as opposed to just didn`t know.
More uses for root vegetables. C but school`s still in.
Come late fall we`ll be rocking the roots. I haven`t even shared our results with dehydrating parsnip. Yet.
Micro-Infusions. E.
But there`s time. And I`m ok with being sent to detention if it includes infused booze.
More fermented vegetables. Incomplete.
The heart of the veggie season lays ahead. Be very ready.
More pickled fruit. Incomplete.
We need some hearty fruit for this – and it`s just coming.
Fermented beverages – especially beer. B.
We haven`t shared but I did brew my first batch of homebrew in the loft about 2 weeks ago. We`ll see how it turns out. It won`t be the last. Biggest learning: I think a small batch is almost the same amount of work as a very large batch. This is good and bad news – quantity could come fast, quality and learning could be slow. ns We’ve also got a few hooches in play with plans for more to come.
Research optimal refrigeration temperatures and technique. E but there`s time.
I should get on this one in a hurry as this is the time of year my fridge is packed.
More jerky and leathers. D.
There`s been some. I haven`t shared. I need to really fall in love with leather. And someone could take that the wrong way.
More dehydration. A++.
I have dried everything but the dog (although I did make him treats with it). Even double dried – and have to share those results too. I suddenly feel like I`ve been slacking. 
.
Pressure canning. Incomplete.
The season is just getting going for us as veggies are coming in.
Nose to tail (albeit limited). TBD.
I don`t know how to grade myself on this one. I met the veritable overlord of Nose-To-Tail (Fergus Henderson), had him call my nose-to-tail fruit and vegetable use (we made 5 different things with each part of a strawberry this year) as `brilliant.` But it`s not meat.. We will hopefully rectify that in the hunting season and I have some plans ahead…
More veggies. TBD.
We have definitely done this at home – but not on the blog. Then again, there’s a lot of veggies starting to come up and out of the ground.
Other cultures for food and preserving ideas. F.
Nothing stopped me. It’s time.
More about wine and how others make it. C.
Good learning, need more sharing (of knowledge and nectar).
Cheese and making it. Showing progress – if Joel applied himself more…
I was about to make our first cheeses before this nasty heat set it – we’re set and ready to start with some simple techniques. There will be more about this in August (heat willing).
So I haven’t earned my PhD yet but I do think I’m making some progress.
How has your food year gone and what’s on your list to learn (if anything) in the coming months?
In case you haven’t seen this already, there’s a nice piece on “stem to root” vegetable eating in the New York Times from a couple of days ago:
http://www.nytimes.com/2011/07/27/dining/thats-not-trash-thats-dinner.html?_r=2&smid=fb-nytimes&WT.mc_id=DI-SM-E-FB-SM-LIN-TNT-072711-NYT-NA&WT.mc_ev=click
Have made a couple of new jams…and more to come. Lots of stewed rhubarb in jars and just did dills and bread and butter pickles. Am just cooling down my pressure canner to remove five pints of snap beans…going to be a good year!
I don’t know if this makes me feel good or bad about my own performance. Felicity and moving have definitely derailed my cooking goals, realistically for the rest of the year.
Milk & dairy – D. Thought by now I’d be swimming in my own milk, but our facilities make this too impractical. Way behind on milking cows and making hard cheeses and formulating an aging strategy. Still a long way from consistent butter perfection. Moments of greatness, but still much mediocrity.
Meat – B. Spent much more time on meat products than originally planned which cut into my dairy action, but makes sense for our business model anyway. Planning to render the fat from one entire cow and put up stock from the same. Wondering how much there will be and planning to master the ultimate hand cut french fries deep fried in beef tallow….
Gardening – D-. I can only say we composted well, tilled & planted. Some picking has been happening, but it’s all a crapshoot now….
Gleaning – Incomplete – since purchasing our land, many delightful surprises have redirected my project goals to focus only on what our land has to offer. Made pie from my own mulberries which was pretty exciting, planning apple pectin from my windfall apples, planning pickled walnuts from my own walnuts and crabapple something is soon to come. Failed miserably at beating the birds to my raspberries and blackberries – we’ll see how I do with the elderberries.
Lots of grand plans, but realistically, creating new pastures is pushing everything else aside. I can’t even imagine how I’d keep up if it wasn’t a drought….
Anyway, thanks for reminding me about the 33%; that means I still have 66% to get myself back on track!
Do the wine! I love make-your-own projects, and wine is by far the easiest I’ve tried. Granted, it’s slow since the aging time is generally 1 year or so, but there is so little work involved. Pick up a copy of the Joy of Home Winemaking and check out Jack Keller’s website. I promise you will be glad you gave it a go. Besides, then you’re only a hop, skip, and a jump away from your own gourmet wine vinegars.