Tuesday, May 05, 2015

Townhouse Homestead Tuesday

Well it has finally arrived. Warm weather in the northeast. We had one of the most wonderful weekends and I made good use of it. On Saturday my younger daughter and I went to the Rochester Public Market. I filled a large bag of fresh vegetables that of course was too much for two people, but I had my motive to start a shelf of dehydrated vegetables for my pantry. I've done a bit in the past few months, but the deals at the market were incredible. 

It started with mushrooms. I got three quarts of vegetables for $5, any variety of my choice. I chose two quarts (over flowing quarts) of mushrooms and one fresh green beans. The green beans we are eating with meals and as snacks, but the two quarts of mushrooms filled the dehydrator and condensed down to fill a one quart canning jar. They are all vacuum sealed and on the pantry shelf.

Next were sweet red peppers. They were two for $1 and very large so I got four and dehydrated them. Not quite a full pint, but there will be time to do more and they are now on the shelf. 

I got a five pound bag of carrots for $2 and four pounds of them are in the dehydrator as I am writing this post. It will yield one quart of dry carrots for the pantry shelf. I purchased a four ounce container of basil pesto for $1, zucchini squash and  yellow squash. I'm working these into my meal plan which is not going very well, but I am trying. 

I'm drying my orange peels because I have discovered that they are useful in everything from cleaners, to soups, to candy and even as a match because orange oil is flammable. It has become a matter of use everything to it's fullest before you dispose of it around here. Some people think I'm taking it to far, but if I can't compost I will make use of what I can. 

Chicken leg quarters are on sale for the next two weeks for $.59 a pound so we gathered up what we could afford and immediately put some in the oven to have available for quick meals and another few went into a pot to boil. In the refrigerator now are two large Pyrex measuring cups with my broth that I will be caning tomorrow along with barbecue pulled chicken. Eight leg quarters were put in the freezer. We aren't doing all that we can, but we are working on it. It's proving to be so economical but the work is constant and you have to be willing. That's what's happening with the kitchen and I hope soon to get ready to plant my herbs. Thank you for stopping by to read my post and I hope you all have a great week.

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