Crowdsourcing Vegetable Solutions
Mar. 5th, 2020 01:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
writerkitI have reached the limit of what I can store in the freezer without attracting the ire of my roommates for taking up the freezer, although once I deplete my frozen meat pies a little more I'm going to take some amount of the frozen meat and turn it into more meat pies. (What do I have in the freezer? Several pounds of ground meat, some tupperwares full of hand pies, and a bag of frozen broccoli. Supplemented by three jars of pickled herring in the fridge.) Now, meat pies are one way of getting vegetables into a preservable form, since I never put *just* meat in there, but I can't freeze enough vegetable to manage a month's worth of vegetable matter, and I don't actually *want* to live on pickles as my only vegetable although I do have two small jars of cornichons in my supplies.
The problem is, the easily preservable things all fall into categories I can't have-- I can't have carrots or onions or beans or tomatoes or peppers. My usual vegetable matter is broccoli, eggplant, spinach, and cucumber. I need a way to get versions of these that are shelf-stable at room temp. Products I need to order off Amazon are fine for the moment while there's still time for them to take a bit filling orders.
And while we're crowdsourcing, I need a way to make pasta palatable using shelf-stable ingredients within my food restrictions-- normally I do olive oil, a grated cheese blend, and anchovies, but my cheese blend isn't stable long-term at room temp. I bought some aged gouda today which was being *sold* at room temp so I'm assuming it's safe to *keep* at room temp.
The problem is, the easily preservable things all fall into categories I can't have-- I can't have carrots or onions or beans or tomatoes or peppers. My usual vegetable matter is broccoli, eggplant, spinach, and cucumber. I need a way to get versions of these that are shelf-stable at room temp. Products I need to order off Amazon are fine for the moment while there's still time for them to take a bit filling orders.
And while we're crowdsourcing, I need a way to make pasta palatable using shelf-stable ingredients within my food restrictions-- normally I do olive oil, a grated cheese blend, and anchovies, but my cheese blend isn't stable long-term at room temp. I bought some aged gouda today which was being *sold* at room temp so I'm assuming it's safe to *keep* at room temp.
no subject
Date: 2020-03-08 01:10 am (UTC)Thank you! This is intensely helpful-- I'm finding that anxiety is making it difficult to apply my librarian search powers to the problem of prepping, and having a starting point elucidated is useful.
You're very welcome. I figured something like that was what was going on; heaven knows, that's what's happening to me when I'm the one putting out the APB on clues I need.
although cucumbers are so insubstantial to begin with that I'm kind of wondering what's left after you've powdered it
Yeah, I'm trying to figure out how this isn't just powdered water.