Aside from all the crazy- I love November & December – yes it’s holiday prep but these are the months the seed companies finally slow down enough to ship out next years glorious bundles of excitement. Like those old toy catalogues we waited for each winter. Well is it worth it… it just may be…
Round here 1 jar of quality sauce can cost $3.00. Meat can be upwards of $6 -8 lb depending on your store. Mark that up another 6% next year … you get the idea.
So what can you do, the biggest cost for most is meat… if you have the space – buy direct. Farmers can cut deals on purchasing 1/4 or 1/2 cows. Sometimes as low as $4 lb. Check your local farm stores, or butchers for leads. I found several online. All the butchering is done just ready to pop in your chest freezer. If you own pressure canner ( or know someone who does )- don’t be afraid to can up a bulk batch of beef, chilies, stews, and stewing beef to save room in your freezer. They make great shelf stable, easy to grab meals. If this is really not an option – consider going meatless a day or two a week.
Produce can be an expensive thing and with costs risings we need to offset costs – Seeds cost average $1.25. You can grow dozens of plants. The trick is to be prepared for the harvest. Plan your garden for what you eat. What do you make the most? Plan for preserving methods too. Are you going to freeze, can or dry? That will change how much of each veg or fruit you require.
This is the link for the of retail seed sales serving : Ontario
This year we grew and canned potatoes. It was a new canning adventure, as I personally had never done it. But we do not eat pot Oates often enough to keep them from turning. It was successful. A friend asked me why on earth would I want canned potatoes – she thought they would taste gross. Well, I set about to prove her wrong. Outside of stews and soup… Roasted Parmesan Potato are my families personal favourite use of canned potatoes.
Pre cooked potatoes are great for roasting or oven frying because they can go in a high heat develop a great crispy coating and still be fully cooked inside. One great trick- is to roast in a cast iron pan that has been well seasoned.
I originally got this recipe from Mom on a Time out she uses fresh baby potatoes but you can used canned and drained.
Roasted Parmesan potatoes.
- 2 pounds Baby potatoes halved or quartered pre cooked or 2 cans of potatoes well drained and patted dry.
- 3 tbsp olive oil
- 1 tbsp chopped fresh herbs rosemary and thyme
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/3 cup freshly shredded Parmesan cheese (not shaker style – omit if vegan or on Daniel fast)
- Preheat oven to 400 degrees.
- Combine fresh herbs, salt, garlic powder, and Parmesan cheese in a small bowl. Set aside.
- Place potatoes in a large bowl and drizzle with olive oil. Toss to coat.
- Sprinkle with the seasoning mixture, tossing to coat once again.
- Place potatoes in a single layer on a baking sheet or greased cast iron pan. Sprinkle on any seasoning left in the bowl.
- Bake for 20 to 30 minutes, depending on size, or until potatoes are crispy golden. (Canned potatoes may need to be turned halfway through cooking to ensure even browning)
- Serve immediately.