This is a note from a model local eater, one who truly understands our season by putting food by.
Belated New Year's Greetings! It's exciting to read about your plans for next season.
We're eating foods from last season daily. It has worked out almost exactly as I had hoped: by consuming about half the produce each week and preserving the other half ("putting food by" is a phrase from the 1970's and my granny dresses days) we're enjoying the harvest for a full year. In fact, I wonder if we'll finish by the time your fresh crops are ready.
I have discovered that the root vegetables, other than beets, make a wonderful soup base for almost anything--add hot peppers seasoning, and a little cheese, voila, Mexican; add broccoli, ham and cheddar; make a shrimp or carrot "bisque". All one needs is a food processor or blender. I also found a wonderful beet and quinoa salad. We've been adding various pickled vegetables (beans, beets, spiced carrots) to winter salads.
Thanks for making all this possible. I can't wait for the next season--and I certainly hope we get some rain soon.
I look forward to seeing you at the Redmond Garden Club in April.
Best regards,
Andrea
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