(Recap) Sustainable Saturdays: Preserve The Harvest

Reported by foodem.com, the online wholesale food marketplace-

At my parent’s house in Denver we are lucky enough to have apple, cherry and peach trees, along with grape vines. With all this beautiful, fresh produce, we are pretty much set for the entire summer. However, we have to be quick to collect every morsel as soon as it ripens in order to beat the birds and the worms. For starters, if we don’t grab the apples as soon as their green color start to blush, we will lose them to worms. Oh, and our poor cherry tree is almost always flocked with birds, forcing us to spend our summer evenings collecting buckets of cherries. On the other hand, our peaches and grapes are usually safe and produce a large harvest.

With our constant picking and gathering, we hardly have time to eat all of what our trees provide. We can’t make enough pies, cobblers, crisps and chutneys to keep up with the natural cycle. For that reason, we always end up canning and freezing our fruits for upcoming fruitless season. We have made jams, sauces, jellies and dehydrated fruit. So when that cherry pie craving strikes us in the fall, we have loads of frozen cherries in the freezer waiting to satisfy our cravings. Also, in the dead of winter, we spread our homemade jams on our morning toast.

Drying, canning, freezing and preserving your harvest has endless benefits. It saves money, eliminating the need to buy jam or pie filling for the rest of the year. And, although making jam can be time consuming (and hot!), it doesn’t require expensive ingredients; the end result makes it worth every step.

Beyond the money saving aspect, it is also good for your health. Fruits from the supermarket are often drenched in pesticides and preservatives. They are also picked before ripening has occurred and stored in warehouses for transport across the country.

Even without bountiful fruit trees, there is still a way to enjoy your garden year round. Nearly anything you plant can be preserved! There is no reason any foods produced in your own yard should go to waste.

(Photo Source)

Views: 10

Tags: Foodem, foodem.com, foods, garden, preserve, saturdays, sustainability, sustainable, vegetables


You need to be a member of FohBoh to add comments!

Join FohBoh




Social Wine Club for Craft Wineries


Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More


Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service