My all-local (well, except the sugar) blueberry-raspberry galette last night was a big, soggy, unsalvageable mess, which put me in a foul mood. I'm going to try again today, except maybe I'll make pie proper, because at least that's less likely to fall into pieces as I try to get it out of the oven, and I am therefore less likely to have boiling blueberry-raspberry goop all over the floor and myself, and I am therefore far less likely to be in a foul mood.
However! My refrigerator pickles are already delicious, we have a gallon crock of sour pickles going, and last week's sauerkraut is getting good and krautey. We did end up missing strawberry season before I could get my jam done; any ideas on the best way to preserve blueberries? (Pie goop?)
The five-year plan has recently been revised to include the idea of being the pickle people at the farmers' market. We spent yesterday moving all our backpacking/climbing/camping gear out of what had been the gear closet to make way for a fermentation/preservation closet: J's brewing equipment, six gallons of mead, the canning stuff, the kraut and pickles.
As addictions go, it seems pretty harmless.