My Calendar

I'm going to record here which foods I process in each month and why.

JANUARY
Parsnips, because they get bitter if they're in storage too long
Celeriac, because it takes up a lot of room in my fridge and it's hard to clean.

Lamb raised in New Zealand where it is now summer, I will process now.


FEBRUARY
Parsnips, because they get bitter if they're in storage too long
Celeriac, because it takes up a lot of room in my fridge and it's hard to clean

Lamb raised in New Zealand where it is now summer, I will process now.


MARCH
If I can get meat that was butchered in the fall, I will process it now, when I have more time.

Lamb raised in New Zealand where it is now summer, I will process now.


APRIL
If I can get meat that was butchered in the fall, I will process it now, when I have more time.


MAY
Chive blossoms, because the season is so short
Mint, because the season is so short
Lovage, because the season is so short


JUNE
Chard, small amounts all summer long, because it takes so long to clean and chop
Cilantro, because if I leave it until the season is about to end, I often forget
Dill, because if I leave it until the season is about to end, I often forget
Parsley, because if I leave it until the season is about to end, I often forget
Strawberries, because the season is short
Peas, because the season is so short


JULY
Basil, because the season is short
Chard, small amounts all summer long, because it takes so long to clean and chop
Cilantro, because if I leave it until the season is about to end, I often forget
Cucumbers, because the season is short
Dill, because if I leave it until the season is about to end, I often forget
Kale, small amounts all summer long, because it takes so long to clean and chop
Onions and their skins, for use in stock all winter
Parsley, because if I leave it until the season is about to end, I often forget
Peppers, because the season is short


AUGUST
Broccoli, because the season is short
Cauliflower, because the season is short
Chard, small amounts all summer long, because it takes so long to clean and chop
Fennel, because I love it
Kale, small amounts all summer long, because it takes so long to clean and chop
Leeks, freeze for use in stock all winter
Peppers, because the season is short
Spinach, because we use a lot of it and the season is short
Tomatoes, because we use so many of them
Turnips, because they're best when they're young


SEPTEMBER
Broccoli, because the season is short
Cauliflower, because the season is short
Chard, small amounts all summer long, because it takes so long to clean and chop
Fennel, because I love it
Kale, small amounts all summer long, because it takes so long to clean and chop
Leeks, freeze for use in stock all winter
Peppers, because the season is short
Pumpkins and squash because (except for butternut) they don't keep long
Spinach, because we use a lot of it and the season is short
Tomatoes, because we use so many of them
Turnips, because they're best when they're young


OCTOBER
Meat because the healthiest meat is from animals that just spent a summer outdoors
Garlic, because by now I have enough to coddle, and it does not last overwinter otherwise
Kale, small amounts all summer long, because it takes so long to clean and chop
Peppers, because the season is short
Pumpkins and squash because (except for butternut) they don't keep long
Spinach, because we use a lot of it and the season is short
Tomatoes (including green tomatoes), because we use so many of them


NOVEMBER
Guavas from la Vigne Fruits
Parsnips, because they get bitter if they're in storage too long
Celeriac, because it takes up a lot of room in my fridge and it's hard to clean


DECEMBER
Lemons, limes, and oranges from La Vigne Fruits
Parsnips, because they get bitter if they're in storage too long
Celeriac, because it takes up a lot of room in my fridge and it's hard to clean