In my area, snow and ice continue to cling to shady places and most growing spaces have yet to transition past mud to diggable soil. Spring cleanup outdoors will happen slowly for now, but indoors is a different story, as I explain this week in my Twice as Tasty column for the Flathead Beacon. I’m focused on emptying my food storage spaces before the next round of growing and harvesting kicks in.
In my house, I’m making room in my freezer and on my canning shelves, both of which I filled to overflowing last year. But the main effort is to eat up dry-stored produce that has been keeping well in boxes but won’t continue to do so for long. The recipe in this week’s column uses some of these long-held homegrown vegetables, but they’re also ones that are easily attainable and affordable in grocery stores this time of year.
Learn more about using up last season’s stash and get the complete recipe for Roasted Winter Vegetable “Grain” Bowls in my column.
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Twice as Tasty
I keep my dry-stored produce in my mudroom, which is unheated except on subzero nights when a small space heater kicks in. It’s a fairly good space for storing a variety of homegrown vegetables and my sole dry-stored fruit: apples.
Still, my last couple of winter squash and pumpkins are showing signs of softening, and potatoes and garlic are beginning to sprout. I must have done an excellent job of curing onions last fall, because they are in the best shape I’ve ever seen them by April, although they do make me cry more when I dice them up. I even have some apples that have kept surprisingly well, although they’re now better in baked goods than eaten out of hand.
In addition to recipes I’ve shared in recent weeks in my Flathead Beacon column, here are some on the blog that I make with stored fresh produce. You can find more in the recipe index.
- Oatmeal–Pumpkin Cookies
- Double Apple Muffins
- Glazed Carrots
- Immunity-Boosting Garlic Soup
- Indian-Inspired Sweet-and-Sour Potatoes
- Moroccan Shaved and Roasted Carrots
- Onion Lover’s Dip
- Roasted and Curried Squash Soup
- Roasted Beet and Cheese Salad
- Scratch-Made Pierogi with Potato and Lemon Cheese Filling
You can also learn more about using up frozen, canned, and dry-stored vegetables and fruit in this blog post.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.