I have a tendency to hoard food. There’s no basis for this habit. I’ve always been well fed (too well fed as my scale sometimes notes) and never gone without, but for some reason I have this anxiety that if I eat it all, I can’t get it again. Maybe it happened when I started taking this locavore thing so seriously. The realization that strawberries can’t grow year round in the northeast. I need to get my fill while they’re in season, preserve their flavors as best I can and hunker down for a round 9 months without seeing them again. By the time strawberry season finishes, I’ve stuff myself so full I can’t imagine having even the smallest of berries. That lasts for about a month or so, then the cravings return with a vengeance. Preserving helps, knowing that I have fresh strawberry jam to last the winter puts me slightly at ease. Until it doesn’t. I only have 6 jars to survive the winter (let’s forget about the other few dozen types of jam I also have stored up in my pantry). I panick. Will they really last? So I ration myself, allowing myself only a small spoonful of the sweet chunky jam every few weeks, determined to make my inventory last. Fast forward 9 months later, as strawberries start to surface at the greenmarkets and I find myself still left with 4 jars. I’ve rationed too well and find myself pushing jars of jam on everyone I know (thanks for holding the subway door for me; here, have some homemade jam) so I can start fresh in the new season.
Slow Cooked Butternut Squash & Apricot Stew