Recommended Reading: Notes on Freezing

It’s decidedly winter. If you’re anywhere in the Northeast right now, the snow and cold are probably making you dream deliriously of beaches and sunshine and drinks that come in tall glasses garnished with pineapple. In terms of food, winter usually means that I tend towards soups and pastas and other things that are warm. But it also makes me think of how much I tend to slack off, in terms of cooking and storing, during the summer.

One year during college, when I lived in a co-op, I spent part of the early fall making a delicious spaghetti sauce, spiced liberally with fresh dill. I filled most of a gallon jar with it, then took it down to the basement and put it in our spare freezer. Later that year, in the dead of winter, I crept downstairs and brought it out. I sat the oversized jar in a large pot of warm water and waited for it to thaw while I put the water on for pasta.

When I finally caught a whiff of the sauce, it was like a mental transport right back to the previous fall—making trips to our local CSA farm, picking ripe cherry tomatoes off the vine in the afternoon sunlight, filling our bags with fresh bunches of dill, parsley, basil, etc. In short, it was delicious.

After college, however, there weren’t often extra freezers in my life, so I slacked off storing soups and sauces for the winter. But this recent post from Stacy reminded me about all the possibilities; maybe next summer I’ll spend more time in the freezer. (And not just because I don’t have AC!)


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