As the bounty of harvest season continues, September is an excellent time to preserve local, seasonal products for the winter months ahead. There are many easy ways to preserve fresh foods that don’t require expensive equipment, or a master class in canning to be successful. Here are five simple ways to preserve the harvest and start stocking up now!
- Freezing. Most fruits and vegetables can be frozen for later use. While many items can be chopped and frozen directly, some foods such as cooking greens, green beans, and some fruits store better when blanched or flash frozen first. Vegetables that do not freeze well include cabbage, cucumbers, celery, cress, endive, lettuce, parsley, radishes, and whole potatoes. For specifics on how to prepare and freeze fruits and vegetables, head to the links below.
- Drying. This method can be even easier for New Mexicans because we live in a dry environment. How often do you use that full bundle of cilantro or thyme? Maybe you have an herb garden of your own? Preserve fresh summer herbs to brighten winter recipes by simply hanging herb bunches to dry. Once fully dry, crumble and store in a jar for later use. Herbs can also be dried using a colander, your oven, microwave, or, for large quantities drying screens are a great option. You can even place items in your car to speed up the process. For more detailed instructions on drying methods, see the links below.
- Sauces. There is nothing quite like opening a jar of fresh summer pesto from your freezer in the middle of January. Or a jar of tomato sauce made from home-grown, sun-kissed tomatoes. Pestos can be made with more than just basil. Try replacing basil with kale, carrot tops, cilantro, or nasturtium leaves for a few ideas. While pine nuts and parmesan are traditional, any nut or hard cheese can be used. These are just two ideas for frozen sauces that easily store for at least six months. For additional sauce recipes that freeze well, check out the links below.
- Herb Salts and Compound Butters. Fresh herb-flavored salts and compound butters are another way to preserve fresh foods. Herb salts are made by choosing one or more fresh herbs and blending them with salt in a food processor. Compound butters are made by choosing one or more fresh herbs and mixing them into room temperature butter. Both can also include additional fresh flavors like garlic, citrus, ginger, or chile flakes. Recipes and flavor combination ideas are linked below.
- Refrigerator Pickling. Refrigerator pickling uses a “brine” to preserve a wide range of fruits and vegetables. Basic brines are made up of vinegar, salt, and/or sugar, which help to preserve the produce. Refrigerator pickling does not involve fermentation or canning, and most refrigerator pickles will last up to two months. There are so many ways to combine fruits and vegetables and brine flavors. Pickled onions elevate any sandwich, pickled peppers can be added to tacos and burritos, pickled root vegetables like carrots, beets, turnips, or radishes make a delicious snack, and you can even pickle things like kale, collard, and chard stems to reduce food waste. More ideas can be found in the links below.
Are you ready to start preserving your own harvest of local food? Head to the NMFMA website to find farmers’ markets, farm stands, CSAs, and local food grocery stores near you, and bring home the bounty!
