When I first wrote this article, I was gung-ho all fired up about a campaign I started on my blog called Going Scratch. That was nearly a month ago. I write for this blog once a month, sometimes more when I get a bee in my bonnet. Going Scratch was an idea I had to help myself return to basics. My question to myself was: Why am I relying on the store to provide things for my family when I can just as effectively make them myself? It’s a good question I thought. Why not? Things like food items I would normally buy I can make at home.
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For the past few years, my family and I have gone to a local farm each fall to pick some of our own vegetables. For $10 per person (for anyone older than 3; babies and toddlers are free of charge), you go on a hayride to various vegetable fields (carrots, potatoes, onions, cucumbers, tomatoes, pie pumpkins, etc.) where you can pick to your heart’s content. We usually only pick enough to last us a couple of weeks, but not this year. Oh no. This is the year I’m getting serious about local food preservation.
That won’t be the only farm I will visit this year.
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If you happen to live in a place that has one solid outdoor growing season like I do, then the harvest is fast approaching. Here and there you’ve probably begun to pick a few things out of your garden already. Soon, though, your garden will be overflowing with produce and it will be a good idea to have your food preservation methods ready to go.
What? Preservation methods? I can’t just eat it all fresh?
You’re going find out quick that you cannot eat everything fresh out of your garden, and your friends might get tired of you popping by with baskets of offerings.
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