It’s easy enough to eat local in spring and summer. Your garden is booming, CSA’s are in full effect, and farmers markets abound! So how can you make that bounty last into the winter, when fresh produce is a little more scarce? Here are some DIY solutions!
- Start canning! Directions and videos can be found here.
- If you’ve got bunches of extra fruit (even tomatoes) try dehydrating fruit…in your car!.
- Turn that abundance into convenience! Patrick Donnelly talks about making your own fast food.
- Garden Guides has a great list of guidelines for freezing your veggies.
- Get pickling! Just a warning: I did some pickling of my own and am finding that I now look at every food item and wonder if it can also be pickled.
What I love most about things like pickling and canning is that feeling that I’m taking part in food traditions that have been around for almost as long as people have been preparing food. It makes you feel really connected to the food and to history. What do you all do to make that great spring and summer produce last a little longer?
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