A Chest Freezer

Blanching the beurre du Rocquencourt beans…

Years ago, when I had a very small solar power system, I had to rent freezer space in town at the meat processing establishment. For awhile I shared a locker with a friend; we were both buying large quantities of local meat, like splitting half a pig, or large amounts of fruit. One time I froze most of a butchered deer there. I was so grateful to be able to finally buy my own chest freezer once I added another solar array and some larger batteries. Home storage capacity really enabled me to step up my garden game.

I’ve never had more than a two cubic foot freezer in any refrigerator I’ve had here, first a tiny propane refrigerator/freezer, then a replacement. I was grateful when I could finally afford the price and the power of a Sunfrost. The Sunfrost was designed specifically for homes using solar power: it has four inch thick insulated walls and uses a minute amount of electricity compared to even the highest rated EnergyStar commercial appliance. But the tiny freezer doesn’t hold much; certainly not half a pig. I no longer eat that much meat, but what meat I do choose to eat I purchase from local ranchers in bulk. I also process a lot of garden produce over the summer. I’m grateful to have a chest freezer to hold green beans, snow peas, tomatoes, bulk-baked lasagna, burritos, apricots, peaches, pesto, you name it. Plus of course enough ice cream.

For lunch I enjoyed a chicken-cheese-bean burrito from the chest freezer, with last summer’s salsa from the pantry, and this summer’s pickles from the Sunfrost.
I also froze a half-pint of pesto this afternoon, using up the first basil harvest and the last of the pecans in the fridge, plus some garlic and parmesan.

It was a full day in the kitchen. In addition to blanching and freezing beans, and making pesto, I needed to feed the sourdough, so I wanted to find a recipe to use up some discard to make space. These spicy cheesy crackers were just the ticket. I didn’t bake them quite long enough–the edge crackers were perfect but the center ones are a little caky. Next time, thinner roll overall and a lower longer bake. They were delicious, nonetheless, with some Boursin for an evening snack.

Wren enjoys her crackers, too, and I use her treats to train her for various things. Now that car training is over (she leaps right in every time), and crate training is underway, we’re working on letting me hold her paws and clip one nail every few days. Today we took a break from that as I checked out her willingness to put on a little pink sweater. Even though she arrived here in April, there were some chilly mornings that she shivered miserably on our walks. She has got to get prepared now–winter is coming! It was so easy to get the sweater over her head that I think she must have worn one before. But with her foot sensitivity, I think it’s wise to get her used to me putting her feet through the arm holes before we have to.

I left it on her just long enough to make sure she was comfortable in it. I’m grateful for another quiet, gentle day.

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