Tomatoes, aubergine s, cauliflower, broccoli, fennel, pumpkin,apricots,blackcurrants, raspberries, peaches, plums, greengages, cherries, mostly from our gardens. Packet s of Herby tomato sauce and spicy tomato sauce, all homemade plus other veggie and fruity prepared stuff, loads of veggie soups. Emergency bread. Pastry cases, stock, gravies, pesto, egg whites, ice cream, mostly homemade. Lots of meats and fish bought when on offer or 'garden sheep' from a neighbour. Prepared main meals and puddings. Crumble mix. Garlic butter for snails from snail farm in the garden. Puff pastry. Wines in small containers for cooking.
Just the two of us. I have a chest freezer, an American fridge and a fridge freezer in the gite. They are all full to bursting and overflow is in friend's freezer.
I just love this way of life, growing,gathering and processing and cooking. So different from before. It means we eat extremely well throughout the winter and I can always rustle up a meal for friends, or take something to theirs.
I already have garden lamb leg and shoulder, cauliflower puree, canapes, spicy pumpkin soup, some cheese, raspberries for a tart in freezer for New Year's Eve dinner for 14. Carrots, potatoes, brocolli and parsnips will come in from the garden that morning. Sauces/preserves in fridge. chocolate mousse on the day. Guests bringing cheeses and wines, oh and homemade cassis, framboise and limoncello
Only Need to buy bread and cream. Sorted.