Currently Browsing: Preserving

I am woman, hear me store: Review of “The Complete Root Cellar Book”

Now that the farming season is winding down along with my energy levels, I find that I’m really grateful that the food preservation method I lean on most for the produce harvested at this time of year is the simple task of root cellaring. Not that I have a root cellar: I keep my living space temperatures on...

U-Pick, u-pack, u-preserve cherry madness

By Mat Rogers Recently my wife and I took a day trip to the cherry and apricot orchards of Enos Family Farms in Brentwood, California, which offers pick-your-own-fruit harvesting. We drove through golden hills dotted with oaks under deep blue skies. We wandered though the shaded, quiet, picked-over center...

Getting Lodi’d: It’s raining apples!

When nature calls on the farm, we listen. Meaning, when a fruit with a short shelf life becomes suddenly ripe, there's no choice but to drop everything else. Did you know there are 7,500 cultivated varieties of apple? Tart or sweet, red, green and yellow. Some are good for pies, others for sauce, still...

Yes, we can… and we relish it!

Last Sunday, I started the day by catching up on email and blogs and stumbled through a link to a recent Slate article panning the art of canning. Deriding it as a "cultish hobby" loaded with "self-congratulation," author Sara Dickerman dismissed home food preservation (chiefly canning of gourmet preserves...

The pie’s the limit! Get baking for Pi Day, March 14

Back in my (much) younger days, I used to enjoy math class. I especially got a kick out of geometry and the formulas used to calculate area, perimeter or circumference, and volume. My mother and I used to have fun with one formula in particular: "What's the formula for the area of a circle?" she would ask....

When times get larder: “Food Security for the Faint of Heart” reviewed

The potential for disaster surrounds us every day. The aftershocks of the earthquake in Haiti may seem too big for many Americans to grasp, but we too should have a plan for possible local emergencies such as severe storms that wipe out our power supply for days, earthquakes, long-term illness, or...

Sharon, the bounty!: A review of Astyk’s “Independence Days”

Ever since the idea of going locavore, or eating local on 100-mile diets, tiptoed into the mainstream a couple of years ago, more people have chosen to support their local farmers markets and to eat fresh food in season. The old chorus continues, however: "What can a locavore eat in the winter?" Well, quite...

This space is preserved: Checking out “Canning and Preserving Your Own Harvest”

Come summer, I dream of the carefree days of my childhood, when endless sunshine meant days spent outdoors or trips to the lake or just a general sense of freedom from drudgery. I dream of those, of course, because I now work through the summer and spend a good deal of my free time working in the garden and...

I can, you can, we all can!: Essential books for preserving seasonal bounty

Well, that sure happened fast. One day I was bundling up in a coat to head outside, and the next thing you know, the weather turned downright summery here in northeastern Ohio. The early crops I planted at the beginning of April are starting to overwhelm me with their bounty — loads of lettuce, reams of...

Preserving the seasons through fermentation

The new culture of culturing: One of the hot topics in the Bay Area food community is fermentation — using friendly bacteria to turn fruits and vegetables into sauerkraut, kimchi and other piquant preserves. Tara Duggan gives an extensive overview of this new culture, one that is spawning home-picklers,...

Preserving the season

Bottling the magic of the bounty: It's time to start thinking about how to preserve some of the bounty of spring and summer. A feature article by Julia Moskin in the New York Times has advice and opinion from several prominent practitioners, a brief overview of food safety issues, and more. Moskin points...