Preserved in 2013

[magid]

All produce is organic and local unless otherwise noted (* for nonorganic, ^ for nonlocal). Vinegar, sugar, spices, salt, and such are not organic.
(For comparison, 2012, 2011, 2010, and 2009.)

• 3/25/2013 three pints of spicy sweet carrot pickles with lemon^ (Passover)
  
• 4/4/2013 one pint of cinnamon sweet orange^ and lemon^ pickles (Passover)
  
• 4/4/2013 three pints of orange^ chutney (with apple and a lemon^) (Passover)
  
• 4/4/2013 one pint of orange^ chutney with walnuts (Passover)
  
• 6/4/2013 three pints of rhubarb, picked from the Belmont garden
  
• 6/23/2013 a quart of sauerkraut started, with a small head of green cabbage, a minced Hakurei turnip, and two minced beets
  
• 6/23/2013 three half-pints of lemony^ dilly pickled garlic scapes with pink peppercorns
  
• 6/23/2013 mixed quart of fridge pickles: red radishes and Hakurei turnips
  
• 6/24/2013 about a quart of fridge pickles: sour cherries with bay leaf (local!) and cracked black pepper
  
• 6/2013 red radish fridge pickles, later augmented with Hakurei turnips (which turned pleasingly pink)
  
• 7/2/2013 three pints of sour cherries in their own syrup, with a few cranberries (picked on Putnam St., and one pint delivered back there in thanks)
  
• 7/16/2013 three pints of pickled garlic scapes
  
• 7/22/2013 one pint, two half-pints, and five minis of blushing yellow plum jam
  
• 7/28/2013 almost a quart of blushing yellow plum liqueur
  
• 7/28/2013 almost a pint of blushing yellow plum-star anise liqueur
  
• 7/26/2013 five pints of blushing yellow plum jam
  
• 8/2/2013 four pints and one half-pint of long-cooked blushing yellow plum jam
  
• 8/11/2013 five pints of spiced crab apples
  
• 8/12/2013 seven pints of crab applesauce with a hint of honey
  
• 8/14/2013 five pints of nectarine jam with ginger
  
• 8/14/2013 five pints of peach mostarda
  
• 8/14/2013 four pints of spiced nectarine pickles (using the leftover brine from the spiced crab apples, with cinnamon, star anise, and a little ginger)
  
• 8/15/2013 four pints of peach salsa (with a little nectarine as well)
  
• 9/10/2013 seven pints of damson chutney/barbecue sauce/ketchup (lots of damson plums*, three apples*, a lemon^, an orange^, a jalapeno, mustard seed, raisins*^, cider vinegar, malt vinegar, four cloves of garlic, sugar)
  
• 9/12/2013 a quart of nectarine liqueur
  
• 9/17/2013 six pints of applesauce (Line St apples)
  
• 9/18/2013 eight pints of applesauce (Line St apples)
  
• 9/18/2013 almost a pint of damson plum slivovitz liqueur
  
• 9/25/2013 three pints and a mini of Concord grape juice
  
• 10/18/2013 a pint and a half pint of pickled hot peppers (a mix of jalapenos and Thai red peppers)
  
• 10/22/2013 four pints of carrots pickled with mustard and black pepper

Also this year, dried in the oven: sour cherries, blushing yellow plums (some boozy), slices of nectarines, wedges of heirloom tomatoes, cherry tomatoes.

Some things made for the freezer: chicken stock, vegetable stock, corn stock, roasted eggplant.