We love dill pickles. Actually, we LOVE dill pickles. Little Miss could eat a jar in a week if I let her. I made a paltry 6 half pint jars last year. I don’t know what I was thinking. They were gone by the end of summer, but after cucumber season, of course. Continue reading
Niagara In Jars
You have to understand a bit about Tiffany. To say that she’s passionate about local food is like saying the Queen is rather fond of Corgis. This gal has almost single-handedly turned the spark of interest I had for local food into a full blown evangelistic flame. My Twitter feed (the food part, anyway) is largely made up of people I’ve met through or because of her. A bit of a Six Degrees of Eating Niagara, if you will (that’s her Twitter handle – @EatingNiagara).
If you read here and here you’ll learn what Niagara In Jars is. In the most basic sense, it’s just a canning swap. If you don’t know much about canning and preserving, then that may not seem like much. Make some jam to give away, take some salsa home… But if you know what goes into putting up the season’s harvest, and the heart of someone who wants to preserve local foods for when they’re not in season, you can appreciate what it is to give away some of what you’ve worked hard to keep. And what it is to take home the efforts of another who has worked equally hard to preserve what they value from the harvest. There’s a love and a passion there. It’s community, taken to another level. Continue reading
I love blueberries. I almost always have organic wild blueberries in my freezer to have in my cereal. When blueberry season comes along, like it has, the kids and I eat them out of hand for the few brief weeks that we can get them. As itty bitty toddlers, they would happily sit in the stroller, being wheeled through the local farmer’s market, munching on fresh blueberries the way other kids snacked on candy and cookies. Continue reading