A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Thursday, October 6, 2011

The Seasons of Local Food

As I move through the year cooking with and preserving local food, I am boosted in spirit and health by the produce that Nature and my farmers provide.
-After endlessly long Winters, the bright greens of Spring announce the arrival of fresh, crisp salads again.  For your body, spring greens act like a tonic, cleansing your system of Winter fats and sluggishness.
-In Summer, my senses are dazzled by the bright colors of red tomatoes, green peppers, yellow sweet corn and purple eggplant.  On sweltering summer days, these can be picked and eaten with little or no heat processing.  Summer veggies are full of added water which aids your natural cooling system. 
-Now as Fall nights turn chilly, I embrace the warm hues of Autumn's harvest: golden squash, deep orange pumpkins, soft brown potatoes and burgandy cabbage.  My tastebuds naturally long for the earthy root vegetables and rich-bodied stews made from them.  Fall-harvested vegetables have added nutrients which boost your imune system to ward off winter viruses.  A grocery and pharmacy combined in the root cellar. 
-On cold but restful Winter days, I look forward to settling in with the wafting aroma of meals prepared from a well-stocked canning pantry:  simmering soups and stews, savory sausage with sauerkraut, rich sauces and gravies over braised roasts, baked beans and brown bread, bubbling fruit pies.....and more.
 A Sampling...

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