Every year, I eagerly await the return of fresh fruit and veggies at the market. You see, we try our best to eat locally, but through the winter months it's not always easy. I'm tired of cabbage. And potatoes and carrots and squash. Did I mention cabbage? So while I'd often rather have cooler weather, summer means delicious, off-the-plant tomatoes, freshly shelled peas, and red, red watermelon. Yum! Since moving to Toronto, I've even had my own little balcony garden, growing herbs, lettuce, and hot peppers.
But this year, inspired by my friend Jodi, I'm hoping to teach myself how to can and preserve my way to year-round summer goodness. Each summer, Jodi turns out jellies, jams, canned veggies, and other preserves that make me envious for her cupboards through the winter. Sure, our storage space is limited (and filled with fabric) but I'm determined to find even one shelf for homemade pickles this year. Hmm ... maybe I'll start with these garlic dill pickles from Food in Jars (found through Jodi!).
P.S. I know there haven't been very many crafty projects on this blog recently, but I swear they're in the works. Back soon with a new dress and more quilt-y projects. I promise!
I suddenly feel pressure to come up with a jazzy way to preserve cabbage so it's more palatable over the winter. Candied red cabbage strips?
ReplyDeleteIf any one can do it, Jodi, you can. I'll let you try those candied red cabbage strips first, though ...
ReplyDelete