To be frank, my kitchen is often really messy. At times the cleaning tasks seem daunting. But there are some very good reasons, or justifications, for this. The storage is dated and inadequate for my needs, with limited drawer space and old fashioned cupboards with useless dark corners. The benches are too high and cause back, neck and shoulder pain. As the cheap pine cupboard doors become unhinged, I simply rip them off. Better them than me. The white laminate bench tops are in a sorry state: there’s no point replacing them when the whole kitchen needs a total overhaul. My kitchen is no ‘House and Garden’, and hardly instagram worthy, even on a good day. Occasionally I ponder a few pockets of beauty. My eye, like the lens of a camera, is selective. I have a love/hate relationship with my kitchen. It is a slave driver, but then, as I’m very attracted to frugality and seasonal food, a slave I must be.
I’ve retaliated by commandeering most of the laundry for storage, which now houses the larger kitchen machines which aren’t in daily use ( rice cooker, slow cooker, blender, microwave, second fridge ) as well as shelves dedicated to preserves, empty jars for future preserves, potato and onion storage, seasonal garlic bulbs kept in the dark, shelves of cake tins – loved for their shapes, patina and history,- small moulds and forms for puddings and soufflé, antique Italian coffee pots just because I like them, collected old biscuit tins to send off when full to someone in need, a huge and ancient gelataio, and that insane breeding area for plastic storage containers, the bane of my life, those necessary evil things, often missing their lids. This area, an annex to my kitchen, is indispensable and strangely, most of the stuff gets used.
In My Kitchen, the tasks seem endless. If I’m home, my annoying but workable kitchen is put to the test all day. Produce from the garden or market is preserved, conserved, frozen, dried, pickled, bottled, and brined. Today I dealt with the olives I picked back in April this year. The lidded 14 kilo container, a throw out icing container from the local bakery, sat in the kitchen for 7 months full of curing olives. Today they moved into jars, and although still a little bitter, it is an old style Greek taste that grows on you. We were forced to pick last season’s olives when green, thanks to the marauding birds that sampled most of the olives before spitting them out on the ground. I’ve always admired how smart some birds are, but I do wonder when it comes to olives, why the birds must try each and every one. Last April’s olives were not as plump as usual, given the low rainfall. I followed the very simple method given here by Mt Zero Olives.
I put aside a jar of my preserved lemons last June and have just pulled them out from a dark cupboard. I use chopped preserved lemon in salmon patties, couscous, and add them to smashed baby potatoes, the latter a very nice side dish with fish.
It’s a fortuitous day at the market when there’s a huge snapper carcass to be had for two dollars. Snapper makes the best stock, so long as the gills and all traces of blood are removed before cooking. Into the pot he goes, along with some wine, onion and some aromatics. Once cooked, the stock is then labelled and frozen, to be married later on to a good Carnaroli rice, and perhaps a handful of prawns.
Other fishy preserves this month included anchovies under oil, a time consuming labour of love, the recipe outlined in my previous post here. Acciughe sott’olio is a great addition to a board full of different antipasti for lunch.
As young ginger is now in season at the market, it’s time to make pickled ginger, another lovely condiment that improves with time, which will be a welcome addition to the table in summer, although I do know a young girl who enjoys pink pickled ginger straight from the jar. There is always a seasonal herb, vegetable, fruit or fish to dry, pickle or preserve in some way. I’m happily a martyr to the cause, and will be ready for Armageddon, or at least, Armageddon hungry.
Header photo, Pumpkin risotto with crispy sage leaves. Time to use up the remaining stored pumpkins from last Autumn. They are now at peak ripeness.
Thanks Sherry for hosting this monthly series, which can be found at Sherry’s Pickings.