I have come up with a simple, effective plan to store the abundance of summer as ingredients for winter meals in 5 stations -- Freezer, Canning Shelf, Root Cellar, Drying Rack and Spare Bedroom. Jams and pickles are fabulous but plan out some winter menus and then make and store some ingredients for soups, braises, stews, bean dishes, sautes, etc.

In a nutshell, food preservation maintains the continuity that our organic gardens have begun in the summer with respect to the sustainable care of the land, so important for our future.

Meanwhile, let’s start making simple, fresh meals right now! The kitchen is always the best place to be in the summer.  It is a dazzling array of color and smell and when the flavors develop in the pan or the oven, sometimes they are brand new to the palate because home-grown food is like no other food.  We are taking back our connection to our land and our seemingly limitless choices of food diversity that are still available to enjoy and celebrate!


 
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USE FRESH BUT DON’T FORGET TO STORE INGREDIENTS FOR YEAR ROUND GOODNESS