Not any more. Between downscaling my purchases at the market each week (making gifted food a welcome supplement to our meals) and learning to preserve foods, I've finally found a beautiful balance.
So when the doorbell rang on Monday night and the two neighbor girls presented us with four enormous cucuzza squash (that's only two of them in the photo there), I was far from overwhelmed. In fact, the first thing out of my mouth was "Soup's on! It's time to can!" before sending them home with one of my jars of homemade blackberry jam, of course.
Pulling some goodies out of the pantry like pinto beans, corn, and salsa (all local), as well as making veggie broth from steamed local carrots, pulling some leftover okra and mushrooms from the fridge, and (of course) the four cucuzza squash; I was able to make two large pots of all-local vegetable soup. That's 13-1/2 quarts of soup (if anyone is countin jars, the half quart I ate for dinner...)!
Those soups will come in handy during a week when we're a little short on veggies. In the meantime, we've not let anything go to waste while keeping some sanity in the fridge. Excess never tasted so good!
How do you handle food excess? Have you preserved anything this summer?
P.S. A special THANKS to our generous neighbors!