Photo courtesy Flickr
On a recent outing, I confessed to my companion that I had rid myself of the freezer, cut my power bill in half by doing so, and now use the freezers of the nearby supermarket and the Big Box Warehouse Store. I think their power rates are cheaper than mine, and certainly the turnover is superior.
A cousin on Bainbridge used to sweat power outages until the family invested in a generator to protect the contents of the freezer. Can’t quite see the economy in that.
Keeping depth in the larder is an unquestionable virtue. Thomas Conran’s Kitchen Book has an inspiring chapter on the subject. Over the years, I have found that dried and canned foods are more versatile, compact, and cheaper to store than frozen things.
The old ways of preserving food are nearly invisible. Jam is preserved fruit. Pickles are preserved vegetables. Hard tack is dried bread. Cheese is preserved milk. Beans are beans. A real ham requires no refrigeration, even in the tropics, and wheat, I am told, stores indefinitely.
-30- More after the jump.