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Savor the flavor of local produce long after summer is gone!
dried tomatoes
herb and olive oil paste
root cellar storage
web resources
You can!
However you preserve the harvest, be sure to select produce that
is at its peak. Discard any blemished or bruised items.
| Dried Tomatoes |
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Select plum tomatoes; they are meatier and
will dry faster than salad tomatoes. Slice lengthwise in thirds.
Scoop out and discard seeds. |
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Arrange slices on a wire rack. Slices can touch
each other, but should not overlap. |
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Place in oven set at its lowest temperature.
Leave the door slightly ajar. Drying time will vary; allow 6
to 24 hours. When fully dry, tomatoes will be leathery –
flexible but not moist. Store in a sealed glass jar. |
| Herb
and Olive Oil Paste |
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Choose basil, chives, dill, parsley, or thyme
for your herb paste. |
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Remove herb leaves from the plant stems. Using
a sharp knife or a food processor, finely chop the leaves. |
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Spoon the chopped herbs into an ice cube tray.
Cover with oil. Place in freezer. |
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When fully frozen, remove herb cubes from tray
and store in a tightly sealed plastic bag in the freezer. Herb
cubes are a flavorful addition to fall and winter soups, or
can be used as an ingredient in savory herb pestos. |
| Root
Cellar Storage |
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Root vegetables – beets, carrots, garlic,
onions, potatoes, turnips – and thick-skinned vine vegetables
– pumpkins and winter squash – are among the crops
that can keep for several months if stored in cool conditions.
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 The
Vegetable Gardener’s Bible, by Edward C. Smith (published
by Storey Communications),
has some simple but practical information on storing winter
vegetables in a cool, dark corner of your house or basement.
You can read book reviews of The Vegetable Gardener’s Bible
at www.Amazon.com. Access
the Amazon site, then type the book title in the "search"
box. |
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