Right now people across the continent are being smothered by gigantic zucchinis, held hostage by an army of tomatoes or at the mercy of killer cucumbers. Today, it's a Battle of Abundance, but come November? I'll be flooded with emails from readers begging me to tell them where they can find a secret stash of local fruits and vegetables. Unfortunately, life in a cold climate is a feast or famine cliche. If you want to avoid imported produce, the only solution lies is preserving the local harvest. Now. Before you rush off to read someone else's post about 30-second chocolate chip cookies, let me vouch that today's preserves tend to be more flavourful than the sickly sweet jams or ultra salty pickles your Great Aunt Mavis foist upon you in childhood. Hate the idea of boiling water in the August heat? Freezing, drying, infusions and even curing are options that will preserve food without so much as a Mason jar. Yes, local peaches in March and pick-your-own strawberries in February can be a reality. It just requires an up front investment in time. Not sure where to start? Here are three books to get you started.
05 August, 2010 / 0 Comments