A couple of days ago, I did a very small amount of preserving. I froze some chard, which I’ve never done before. We have been overrun with leafy greens this summer, thanks to our CSA basket, and we haven’t been able to eat it all. I got tired of eating kale and chard, and I got tired of seeing it rot in my fridge because I couldn’t bring myself to cook yet another leafy green dish. So I decided to see if I could preserve it. Sure enough, you can freeze leafy greens! Here’s how I did it.
For me, apples are quintessential fall food. They’re beautiful, they’re delicious, and when it starts getting cold outside, I want apples. Apple pie, apple crisp, apple cider, and mmmm… applesauce!
I’ve never made applesauce before this year, and I always assumed it was some complicated, labor-intensive process. But when I called my mom — a woman who *always* cooks straight from the recipe — for her applesauce recipe and she said, “oh, you just cut up some apples, simmer them on the stove, and throw in some spices,” well, I knew I had to try it. And, dear reader, it really is that simple. Applesauce is now permanently on my list of ways to preserve the local harvest, and I’ll be surprised if I ever buy applesauce from the store again!
Here’s how it you do it.
Yesterday a friend let me in on the news that locavore is The New American Oxford Dictionary’s 2007 Word of the Year. Their description states
The “locavore” movement encourages consumers to buy from farmers’ markets or even to grow or pick their own food, arguing that fresh, local products are more nutritious and taste better. Locavores also shun supermarket offerings as an environmentally friendly measure, since shipping food over long distances often requires more fuel for transportation.