A Taste of the Sun Every Day of the Year

Words by Justin Butts Recipe by Kayla Butts Photos by Rachel Benevides

Larder is an old-fashioned word for root cellar or pantry. In the not so long-ago days when people lived off the land, the larder captured the bounty of the harvest. Crops would ripen oftentimes at once, and the sudden abundance would need to be stored or “laid by” to eat in future days after the harvest became a distant memory.

Preserving food has always been about more than survival, however. In the dark days of winter when the forlorn land is covered in frost, and warmth seems buried forever in the frozen soil, opening a jar from the larder is like welcoming the summer sunshine into the kitchen. All the colors, textures, and flavors of the harvest season are packed away in neatly stacked Mason jars, waiting to be enjoyed throughout the year.

On our farm, we have preserved thousands and thousands of jars from our harvests. Kayla and our little ones lovingly fill these jars with everything from pork terrine to pickled beets to pie filling and more. In lean months, when the exhausted fields take rest, we eat and feed our customers from the larder. The larder balances the flush and lean times for a sweet taste of the sun every day of the year.

The modern larder is more about flavor and mostly about love. When your favorite fruit or vegetable ripens in the garden, it’s easy to capture and hold that taste for coming days. But more than that, nothing shows family how much you love them than opening a jar from the larder. This feeling can’t be bought at the store. It must be home-made.
These easy, fast, and versatile condiment recipes are three of our favorite larder starters. These ingredients can be found in your garden or from a quality farmers’ market.

Pickled Watermelon Rind has a sweet and spicy Old-World flavor. It comes from the part of the melon normally thrown away— a new favorite part! Herbed Onion Marmalade is the perfect condiment for pretty much anything. And we must warn you; this ketchup is so good that you may never use store-bought again.

These recipes do not require canning. They will keep in the fridge for weeks. To learn more about canning, visit the National Center for Home Food Preservation (uga.edu). Ball Mason Jars (ball.com) also has great information about pickling and canning.

The harvest is ripening in the field, so prepare the jars. Now is the season to fill your larder with love.

Pickled Watermelon Rind

Makes: 1 1/2 quarts
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:
2 lbs. watermelon rind, green skin removed, diced
1/2 c. apple cider vinegar
1/2 c. white vinegar
1 c. granulated sugar
3 cinnamon sticks
1” ginger, peeled and grated
2 T. salt
1 jalapeño, diced

Directions: In a medium-sized pot, combine vinegars, sugar, salt, and cinnamon sticks over high heat. Once boiling, add watermelon, ginger, and jalapeño. Cook for 10 minutes. Turn off heat, and let sit an additional ten minutes or until tender. Transfer to clean jars and refrigerate for up to two weeks, or pressure the can for long-term storage.

Herbed Onion Marmalade

Prep time: 10 minutes
Cook time: 45 minutes

Ingredients:
4 medium yellow onions, thinly sliced
4 T. butter
1 t. salt
1/4 t. freshly ground black pepper
1/3 c. brown sugar
1/2 c. white wine vinegar
1/4 t. thyme
2 bay leaves
1 sprig rosemary

Directions: In a large pot, heat butter, onion, salt, and pepper over low heat. Stirring occasionally, cook the onions until they become a light brown color (about 30 minutes). Add remaining ingredients and continue to cook until liquid is reduced (about 15 more minutes). Transfer to clean jars and refrigerate for up to two weeks, or pressure the can for long-term storage.

Ketchup

Makes: 1 quart
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:
1 T. olive oil
1 onion, chopped
3 garlic cloves, chopped
1 can (4.5 oz) stewed tomatoes
1 can (6 oz) tomato paste
1/4 c. red wine vinegar
2 T. brown sugar
2 T. honey
1 T. fish sauce
1 t. dry mustard
1 t. sea salt
1/2 t. black or cayenne pepper

Directions: Heat olive oil over medium heat in a medium-sized saucepan. Add onions and cook for 2 minutes. Add garlic and cook an additional minute. Add remaining ingredients and cook until starting to simmer. Remove from heat and transfer to a blender. Blend until smooth. Transfer to clean jars and refrigerate for up to two weeks, or pressure can for long-term storage.

Looking for more recipes? Find them here!