Learn the techniques necessary to make the harvest last all winter long.
This year, introduce a new side dish to your traditional Thanksgiving dinner.
If you make it yourself, you know there’s no preservatives, no thickeners, no added salt, no added vitamins. It lasts for weeks.
While another week or so remains until local cherries arrive, followed by blueberries, raspberries and the remaining avalanche of fruit, we top, rinse and pack the red jewels into plastic bags destined for the freezer. They will form the flavor foundation of smoothies, top yogurt and breakfast cereal and oatmeal and be the cooling afternoon snack we’ll crave in July and August.
Rhubarb — one of the first vegetables of the local growing season — is coming soon to a supermarket or farmers market near you. It looks like an exotic and burly pink-tinged celery stalk, but don’t be fooled. And don’t pass it by, either. Strawberry rhubarb jam is incredibly easy to make and is the perfect balance of tart and sweet. And my version is made for the fridge: no gelatin, no pectin, no heating or canning.
On Saturday, November 9, Hallockville Museum Farm and A Taste of the North Fork will partner to offer “Preserving the Harvest,” a hands-on workshop in the proper techniques needed to preserve vegetables using the water-bath canning method.