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Preserving and Seasonality Edition
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The best day to plant a tree was 20 years ago, the second best day is today…
- Chinese Proverb
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I haven’t always been a seasonal eater, but the longer I’ve cooked and enjoyed farmers markets, the more I’ve become an advocate of celebrating the magic of the season by cooking, eating, and preserving in the moment. As the season evolves, so do my choices. These days, we can get asparagus in October, but if you’re living in North America, that usually means it’s being flown in from Peru. When people say “eating local and in season,” this is exactly what it means, and it is the best way to support the planet, the local farmers, and your own body—by eating the freshest food. I feel good about it!
In August, I’m all about tomatoes in every form. In the spring, I celebrate asparagus by preparing it every way I can. In September I’m all about those apples.
This week’s Friday Favorites shares some simple ways to preserve the delights of summer yourself. It was inspired by this week’s podcast conversation with my friend “Froggy” from Froggy Meadow Farms. He’s back, and I so enjoyed talking all about eating and preserving seasonal goodness.
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The 300K giveaway kicks off Sunday, but in the meantime feel free to sign up by CLICKING HERE . There are so many ways to win! Seven brands, seven days, ten giveaways a day—not to mention 13 categories of ways we’re currently loving Nocrumbsleft! As a blog subscriber, you get to go first!Please join us, and thank you so much for everything you’ve done to make a difference.
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Tomato Confit and Garlic Confit
These recipes are favorites for so many followers, and it involves simply covering cloves of garlic or cherry tomatoes with olive oil and baking until bubbly and slightly browned--and by the way, they are good on everything that would be enhanced by a gentle tomato or garlic flavor.
They’re a 2-fer! The oil makes a lovely salad dressing or finishing sauce, and the tomatoes are amazing blended into a tomato sauce, added for some sweetness to a salad dressing, spread on bread, or any number of ways. Use your imagination! The garlic has a buttery, soft flavor, as opposed to roasted garlic, which can be strong.
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Pistachio Pesto
Pistachio Pesto. A wonderful way to extend summer, and it’s so easy to make. Great for using your extra basil and flat leaf parsley, and I know people who just eat it by the spoonful--but others enjoy it as a healthy fat with any meal, spread as a flavor enhancer with a breast of chicken, with eggs, or with almost any protein.
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Refrigerator Pickles
Refrigerator Pickles. Such an easy and delicious way to extend cucumbers: make a brine with salt, herbs, and vinegar, then pour over jars of sliced cucumbers and other vegetables, and Refrigerator Pickles are born! They are truly yummy to keep in the refrigerator and serve with almost everything.
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Herbs in Olive Oil - How to
With fresh herbs like basil, make a basil oil: Purée basil and olive oil together—about two cups or more of basil to a couple tablespoons olive oil. After puréeing, pour into ice cube trays and freeze. These cubes will be lovely to add to a salad dressing, pasta, or an egg dish.
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Drying Herbs
Drying herbs can happen as simply as hanging fresh herbs upside down until dry. People often ask about Roy’s oregano, and his is home-dried. Rosemary and bay leaves are wonderful home-dried as well. You can tie the stalks and hang your herbs upside-down. It’s important to keep the herbs in a dry place.
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Peppers
Peppers are also great to preserve. Add olive oil, salt, and pepper, then roast in the oven until charred. Remove the skins, purée, and freeze. Use for any dish that needs a lovely kick.
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Corn
It’s the peak of the corn season, and the perfect time to gently cut the corn off the cob, slicing only about 2/3 of the way into the cob. Steady the ear of corn, cut off the stalk to make it flat, then place the corn cut-side down on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and gently cut downward, removing the kernels and making sure not to get too close to the cob. You will be delighted to enjoy your corn long into the fall.
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This week's nocrumbsleft Table Talks Podcast:
Episode 31: Dirt Magic
with Froggy from Froggy Meadow Farms
In this episode, I talk with my friend Froggy about how gardening feeds your soul. Putting your hands in the soil is magic! We discuss what to plant (hint: sugar snap peas), leaf v. head lettuce (hint: leaf), foraging, Red Candy Apple onions, and curing, drying and storing your harvest. This is his second episode with me, and I suspect we’ll do it again, because he’s fascinating.
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I loved working with Applegate this week and created an amazing Sandwich. Check out the recipe on the blog.
THIS WEEK'S GIVEAWAY
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