It’s mid-August, which means we have only about 2 more months of growing season – barring hot houses and cold frames – here in the Midwest. We’ve seen several types of in-season produce come and go at this point, so the fleeting nature of in-season has become apparent several times over. It’s been my goal to preserve as much as I can so that we can eat as much local produce as possible, even into winter.
But frankly, it’s harder than it seems to do all that. Between working full-time, writing here, and planning what I’m going to preserve and how I’ll do it, and then actually doing it, I don’t have much down time. So I’ve had to accept that I won’t get it all done, and I’ve had to be okay with that. The amount of food I’ve been able to preserve seems much smaller than what I wanted, but I’m cutting myself some slack. After all, I’ve been learning along the way, and I don’t have all the time in the world to do this.
I’ve also had to accept that I didn’t have a very full week of posting here, and I appreciate the continued support of my readers. You all are the best. <3 That said, I still have some plans to document my food preservation adventures before the growing season is over, so I have some posts on the topic left in me. This weekend, I'm going to attempt tomato-based salsa - as opposed to the peach salsa I’ve made already – and I’m going to preserve onions. So many recipes call for onions, I believe I would be remiss if I didn’t attempt it, and I would love to have local onions at the ready throughout winter. I would have loved to add blueberry jam and tomato sauce to that list, but it just isn’t happening. We’ll be happy with blackberry jam, which, if I’m honest, will probably last until spring since I made so many batches, and the tomato sauce perhaps can wait.
Until next time!
