Preserving season, that is. I already prepped some kale for freezing a couple of weeks ago and I’ll be doing more today, as well as some chard, beet greens & rutabagas. Also some people’s cukes have already stared to come in (mine are still a ways away) so pickling time will be here soon. Not to mention tomato season and salsa, pasta sauce and BBQ sauce (though I still have plenty of BBQ from last year).

4 Pounds of Kale

I think one of the real joys of gardening opening up a jar of pickles or salsa in deepest, darkest February and getting that taste of summer again. Not to mention that I still have squash from last year in my freezer to make my Flax-Squash Bread (though I just made a couple of loaves this morning  with last year’s sweet potatoes).

If you’d like to be able to preserve your own harvest, you can learn how to do so at one of the two classes on Canning and Food Preservation that I’m teaching on the next two Saturdays, July 16 & 23 in New Paltz and Hyde Park, respectively. You get more details including how to register  here.

The classes will introduce you to the equipment and techniques for safe and delicious food preservation and it will include demonstrations and samples. I hope to see you there.