GladRags’ Green Goal: Preserve!
One of the easiest ways to eat local in the winter is to prepare in summer. During this 
season’s bounty, it’s hard for me to remember that in winter the farmer’s market stocks only kale, onions, and mushrooms.
Fortunately, taking advantage of summer’s abundance is both fun and rewarding. What’s better than a peach pie in February or strawberry preserves in November? And buying fruit in season is often far cheaper than buying out-of-season produce at the supermarket.
For many, canning is the first thing that comes to mind when you talk about preserving food for the winter. But canning isn’t the only way to save your favorite treat for the colder months! Drying, freezing, or simply keeping items in a cool cellar are all equally great ways to preserve foods.
Your Green Goal this week is to try at least one of the tips below. Have a better way? Leave us a comment and share your knowledge!
- Prepare and freeze fruit pie fillings. For an even easier pie, freeze your filling in the shape of the pie pan, so all you have to do is prepare the crust and pop the frozen fruit inside before baking!
- Use this handy drying guide to find out the best way to dry produce from your garden. Dried cherry tomatoes make a yummy, summery addition to soups and pastas!
- Try your hand at freezer jam! A quick and easy alternative to canning, you can use almost any kind of fruit you have available.
- Store your root vegetables in a cellar, basement, or create an insulated storage box with these guidelines from the National Gardening Association.
- Did you end up with more cucumbers than you can eat? Try this recipe for Bread-and-butter pickles to create a snack that will last you through the year.
- For even more ideas and detailed information on home canning, visit the National Center for Home Food Preservation’s website.
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