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!
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?
Green Options Media is a network of environmentally-focused blogs providing users with the information needed to make sustainable choices. Written by experienced professionals, Green Options Media’s blogs engage visitors with authoritative content, compelling discussions, and actionable advice. We invite anyone with questions, or simply curiosity, to add their voices to the community, and share their approaches to achieving abundance.
By Becky Striepe, Green Options
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