Putting Up The Harvest
It’s a time honored tradition in Maine, “putting food by”.
Simply put ,that means canning, pickling and freezing the bounty of the September harvest so a delicious, sunny reminder of summer is available later in the year. Garden tomato sauce, pickles, fermented cabbage, relishes and chopped frozen vegetables that seem like a lot now of trouble now, but will be welcome in February or anytime the winter winds blow.
There’s nothing new about it, except the frozen part perhaps ( I suppose that was new in the 50’s). My Grandmother, Laura, taught me the merits of these techniques , canning, pickling and fermenting, to enhance the family table all season long. We enjoyed homemade sauerkraut , sweet and sour pickles, chow-chow, a Pennsylvania Dutch vegetable relish, dilly beans, chili sauce, sour green tomatoes and pretty much anything you can imagine, canned and sometimes fresh.
I’m grateful for the lessons learned at my Grandma’s elbow. I’ve made them my own.
It’s a great moment to visit a farm stand, if your garden wasn’t enough, and get busy! Make a delicious tomato sauce, a quick pickle…or try my favorite…spicy and delicious Jalapeño relish, recipe in our “seasonal recipes” section. Great on a taco!
Enjoy September, or “locals summer!”
