One of the perks of my job is the backdoor fruit. One of the perks of living in the buttfuck middle of nowhere is that everybody plants too much shit and we start giving bags and bags of peppers away to random strangers we meet at fourth of July BBQs.
side note: yes, that actually happened. Someone we met at a fourth of July BBQ totally gave us three overstuffed, double bagged plastic sacks filled with various types of peppers. Green bell peppers, jalapenos, and hot banana peppers.
Recently, the boss gave me a quarter bushel of pickling cucumbers and almost an entire bushel of spaghetti squash. There were also some tomatoes and fruits that went out the backdoor over the last week or so.
We also have a pear tree in our backyard and Sunshine recently picked some pears off of it for me because I love pears.
That’s a lot of freegan food to figure out what to do with. I sent my girl Tia a panicked text asking her to please help me figure out how on earth to preserve a bushel of spaghetti squashes. That woman is a fucking wizard at finding simple solutions to my random and complicated problems.
So, on Sunday, while I was sweating my ass off trying to keep the shelves stocked on a mad busy day at the produce stand, Sunshine started baking the spaghetti squashes so we could freeze them. I finished the job on Monday in between rounds of canning.
The bell peppers and spaghetti squash got frozen.
The jalapenos and banana peppers got canned.
The fruit I brought home from work wound up getting combined with the tomatoes in a summer salsa recipe I found in one of my Ball guides to preserving food. I was highly amused that there was a recipe that dealt with a significant portion of the random foods I brought home from work. There is a salsa that has pears, peaches, tomatoes, and peppers.
The rest of the tomatoes got diced and canned. The pickling cucumbers got made into Cajun dill pickles.
Slowly but surely, we are filling up those shelves in the community pantry.
final note: I’m a bit nervous about using that pressure canner. I’ll be spending the next few days doing some research on the damned thing so I don’t blow myself to smithereens. Then, hopefully, we can harvest enough of those ridiculous yard long green beans to put that canner to work.