I’m not a pioneer storing enough root vegetables to see my family through the winter. I don’t need to can tomatoes and beans or make pickles and jams that will last until next spring. Cub Foods is five minutes away, and they aren’t going to run out anytime soon. But the impulse to preserve the harvest seems to be encoded in my DNA.
Part of it is the pleasure of perfect ripeness—it all tastes to so good. Tomatoes, sweet corn, green beans, and eggplant are tender and flavorful. Basil, mint, and cilantro are at their fragrant best. Sweet juicy peaches and crisp apples are delicious. I want to save all of those fresh, wonderful flavors.
Everything’s cheap, especially at the farmer’s market. How can I resist? Truthfully though, my urge to preserve isn’t really about saving money. By the time I’ve driven to a few farmer’s markets to hunt and gather . . . well, savings isn’t exactly the point.
Some of it is pure celebration. So many fruits and vegetables—a feast! There’s joy in the bounty. Someone (not me) planted, watered, weeded, and protected the crops, and Nature delivered again. It’s very reassuring. If you do the steps, food will grow.
After rhapsodizing about the pleasure of harvesting and preserving, you’d think I must be in a canning frenzy this time of year, but no. I like the idea of it, but I’m lazy. I’ll probably make and freeze a small batch of pesto that has the exact right amount of garlic. I’ve already frozen about 18 cups of ginger peaches—my favorite fruit. I can enjoy them when snow is on the ground and spring seems a long way off.
Something about those efforts satisfies my innate need to squirrel away food before winter.
6 responses to “Squirreling It Away”
You’ve made me so hungry, I’m going to the co-op today to get some peaches. They’ve been just heavenly this year. Ginger peaches? Do I just sprinkle them with a little ginger?
That would probably work. I do something more elaborate— boiling fresh ginger to make a tea, tuning that into a simple syrup 😁
I have never canned anything but admire those who do. It is a LOT of work. I remember my mom canning produce and making jams all summer long from the first ripe strawberry to the last green tomato. I enjoy farmers markets too. They’re like vegetable jewelry stores. Your ginger peaches sound heavenly.
Love the comparison — all those fruits and veggies a pretty as jewels— and collectible!
I like thinking of you enjoying your squirreled away ginger peaches come winter.
Maybe you come and sample them 😉