a bird in the hand is worth 2 in the bush

Did you ever just want one of something? All I really needed was one – one carrot that is for a pot of turkey soup that had most of everything else but color. I did not want to get tempted to purchase more than I needed as I envisioned the limp and soggy remains of the last batch in my refrigerator.
              I stopped at the Sale sign in the grocery store. Fall was upon us. There were turnips, cabbages, parsnips and carrots – in quantities that spoke to larger families, but not a company of two, and a hungry Alaskan malamute. I would not be tempted. I strolled onwards.

To my delight, there were small batches of four or five carrots, much more manageable for our appetite.  No one heard me gasp, at least I don’t think so. It would cost me $5.00 for this small bunch of carrots. My turkey soup would not taste significantly different – it was already rich with plenty of turkey trimmings, vegetables and various spices. I refused to pay that much, and slowly walked on by.

I found myself at the corner, ready to disappear forever from the vegetable world – still thinking however of lack of color in my soup. My mind took me on another journey, back to where I started, eyeing the root vegetable selection. A large bag of carrots – about seven pounds – for $2.99. Without any more deliberation, they were in my basket. I had a plan.

Two days later, I stood at the chopping block on my kitchen counter, slicing carrots between a quarter to half inch. They would be blanched for a couple of minutes, dowsed in an ice water bath and frozen.

Here are the critical parts:

• try to get consistency with the size, when it comes to the very end, cut those a little larger than the head of the carrot
• start timing when the water starts boiling with the carrots in it – don’t overdo blanching, if anything under do
• drain quickly and put in cold water with ice just until they feel cool to touch (this stops them from continuing to cook)
• remove, dry with towel and place on cookie sheet to freeze
• let freeze for a couple of hours and put in freezer bags. This stops the carrots from clumping together into a giant carrot head!
• when you cook them, it will only take a couple of minutes in the microwave, or steamed, or in your stews, soups, or other recipes. Delicious!
  

 I had already blanched sweet corn, dried tomatoes and green peppers, and froze a variety of fruit when they were in season. My husband, with a slightly sweet tooth will appreciate these carrots. I was happy to spend a little extra time to have ‘put food by’ (rather old saying of preparing food for winter storage).

So, what does this have to do with the saying, ‘a bird in the hand is better than 2 in the bush’? In this case, it has nothing to do with birds whatsoever! What it does have to do with is preparing food when it is the best price and at its best flavor – rather than buying it later when it is not local; has sat in a truck for weeks being transported, and is at a premium price. A carrot in your hand in the fall is worth a bushel that would cost you a small fortune in the winter.