Tag Archives: canning

Tips from a Low-Income Organic Year-Round Locavore

4 Sep

Tips from a Low-Income Organic Year-Round Locavore

By Elizabeth Henderson

When I moved to a farm back in 1980, I became a year-round locavore.  My plan was to stay out of supermarkets.  If I could not grow it myself, trade for it with neighbors, or buy it in the food coop, we did not have it.   On our 49-acre old Boyle Farm on Boyle Road, Gill, MA, we dug raised beds, planted vegetables and raspberries, raised chickens and rabbits, and foraged fruit from old apple trees, wild elderberries, blackberries and grapes.  I traded baby chestnut trees for two Jacob ewes to start our own flock, and for two years fed piglets that grew into hogs that I slaughtered and butchered using Putting Food By as a guide.  An old farmer up the road put out a sign – “bee hives for sale.”  I offered to buy them if he would teach me how to do bee keeping.  He was not sure a woman was suitable as a bee keeper, but reluctantly agreed and turned out to be one of the best teachers I have ever had in any subject. From friends, I learned how to bake bread and make jams, jellies and pickles, and how to can fruit and vegetables. I traded raspberries for fresh milk and made my own yogurt. For winter storage, we constructed an underground root cellar recycling the ruins of the old barn.  I purchased a chest freezer and filled it annually with a bushel of broccoli, a bushel of green beans, and many cuts of meat.

If you are living in the city, there is still a lot you can learn from us country homesteaders.  At this time of year (September), local organic produce farms are overloaded with crops.  The farmers sell the most perfect vegetables or fruit, but there is always crop that is blemished in some way yet still perfectly good to eat.  At Peacework Farm, we call this our “factory rejects,” and most of what I eat is of this quality.  You can buy these seconds directly from a farm or arrange to pick up a bushel or two at the farmers market.  You can put up tomato sauce, salsa, ketchup, etc. at way below the price of buying organic processed products in the store during the winter.  If you do not know how to can safely, the Cornell Cooperative Extension offers courses.  The best way to learn is to do it alongside someone who knows how.  Volunteer to help, and I am sure you will find mentors.

Freezing is a better alternative for greens like broccoli, beans or spinach.  If you want to can them, to make sure these vegetables do not harbor botulism, you have to cook them so long that they turn to mush. Before freezing, you must blanch greens for a few minutes and remove all water. There are guides that tell you the correct timing.  On the other hand, you can freeze berries and peppers without any cooking.  Those red peppers that sell for $3.99 a pound in the winter, go for $10 a bushel at this time of year.

Even in an apartment, you can create a cool space that you can use as a “root cellar” to store potatoes, beets, and other root crops for the winter.  You can convert a small bedroom, a closet or a space in your entrance hall or garage where you can wall off a section and keep the temperature at around 50 degrees. A metal garbage can works well as a storage container that keeps out rodents. If you leave the roots on leeks, you can keep them for months in a cool place. Winter squash and onions also store well in a cool, but dryer space.  Garlic will keep for a month or two, though it is safer to peel it, chop it and freeze it in small containers, enough for a week’s cooking.  In the frig, chopped garlic in oil may become infected with botulism unless you soak the garlic in vinegar for 24 hours first and that changes the flavor.

The prices for organic produce are higher than conventional but remember that organic premium helps keep local farmers in business. Family-scale conventional farms in NY have dropped like flies over the past 50 years because the farm gate price does not cover the costs of production. But timing your purchases well and learning some homesteading skills, you can economize while eating food of the highest quality.  And you can transform canning and freezing from a chore into a DIY party by inviting friends.  The less cash we all require, the freer we become from the pressures of the mainstream economy.  One day, we will pool our resources and invest in a cooperative storage space with a processing kitchen – maybe one for every neighborhood.  Locavore eating is good for us and good for our planet!

 

 

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I’ll sit down when…

20 Sep

[From Rachel]

I had it all planned out.  The quiet, not standing-at-the-counter-all-evening Monday night.  I had (last week) pre-cooked some wheat-berry stuffed peppers that just needed to be put in the oven, topped with local cheddar and roasted.  I would put something else in the oven to roast alongside, and I would put.my.feet.UP.  All day Monday I was excited to just veg out while dinner cooked itself.  It’s not that I’m burned out from all the food preservation and fun late-summer activities (mostly surrounding eating, honestly), but given that I stood up all day yesterday while making some preserved food, and that I have a road trip coming up, it seemed like my body wanted me to slow down today.  However, brain over body.  I also have loads of produce that didn’t make it into jars, the dehydrator or the freezer this weekend (though 5 quarts of applesauce, 8 pints of pickles took over my Sunday afternoon).  I know I will stress over this.  I AM stressing over this.  And come winter, when I will regardless wish I had much more fresh, bright organic produce to eat, I would remember today, and kick myself for not having made the most of Monday, September 12th.  So…I keep standing.  I stand and chop green tomatoes.  I don’t even have a plan, I just have to execute something by bedtime.  Green tomatoes, green tomatoes, I think…what to do.

This whole shelf needs to be full! Pictured: Various pickles to the left, applesauce in the back, jams and preserves to the right.

RELISH!  I haven’t had access to an abundance of cucumbers to jar up regular pickles (so far my pickles are made of zucchini and green tomatoes) or a relish, but I love sandwiches with lots of condiments.  So instead of starting a fairly long process of heat-sealing more green tomato pickles, I decide to cook down the green tomatoes.  I add a small onion and vinegar, but know this is not yet a relish.  It needs sweetness…but even in this instance I’m still trying to not rely on processed sugar.  Thinking this is not the place for honey or maple syrup, i remember the two ears of sweet corn waiting in my fridge.  They won’t get eaten before Wednesday, and they’re SO sweet.  Yeah, corn, the stuff they make corn syrup out of, that will work!  In it goes.  Some dill seeds from the bunch of dill my friend pulled out of his lawn (he’s fighting a losing battle against a naturalized dill crop, and I’m winning the spoils).  One red tomato for good luck.  A splash of water. I’ll cook it slow until it reduces by about half.  I will have to find room in the freezer, but that’s less scary than the thought of putting all that harvest in the compost.

I’m not done.

I got a dozen heirloom tomatoes in my CSA share on Friday.  Yesterday I harvested more tomatoes in my garden.  And I don’t feel like chopping any more tonight.  Seriously, it’s all I’ve been doing recently.  But I would need to chop to dehydrate, even to make a sauce I’d have to be standing.  Then I realize I can ROAST these babies.  Then I can freeze them in roasted form…and plan to eat them on a special occasion (first over-6-inches snowfall?).  Perfect, they just need a wash, some oil, salt, and (hooray) the last of that bunch of basil that I didn’t yet have a use for.  Oh and some leeks chopped up fine.  Swoosh it all around on the baking dish to coat with the seasonings.

Roasted tomatoes ready for the freezer and a winter supper plate.

These can cook while I eat the peppers and beets that are coming out of the oven, while I crunch on some beautiful chilled melon and yogurt for dessert, while I finally, finally sit.  It will be a brief rest, as I won’t really settle down from all the food preservation until the weather stops the tender crops.  I’ll sit when it snows, I guess.

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