14 Jul 2011, 12:30pm


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  • In my napsack stash

  • In season. Out of season.

    I started thinking dangerously last week.  Like, life changing thoughts type of dangerous.  I’ve heard people talk about “eating in season” and I never really took the time to completely understand that statement.

    Zucchini and a very pathetic little garlic from our garden this morning’s harvest

    It literally means to eat only what the ground gives off during a particular season in the year.  *shiver* Scary.  So, no tomatoes in the winter…?  Unless, of course, you have canned them, but who likes canned tomatoes??  Uhm.  Not going to lie — not. me.

     Found a website that gives a comprehensive list of all the vegetables available.  Even in the dead of winter!  Knowing that some of my favorite veggies are going to be out of reach for a few months scared me but having to readjust my cooking scared me even more.  New recipes.  New foods. 
    The more I read, the deeper I realized this undertaking was.  The availability of fruits and vegetables changed from state to state and the strongest suggestion out there was: Go to the local markets. 

    Local markets are the perfect gauge for what is in and what is out of season.  Now, not too sure where everyone out there hails from, but we are currently in central Pa.  It gets too cold for my California bones here and evidently a lot of fruits and veggies agree with me, because in January the only veggie available is celery.  And the only veggie eatable in February is also, celery.  March doesn’t have anything at all.  Wow!  Don’t get me wrong.  I love celery with peanut butter or cream cheese, but not with every meal.  So, that means I have to tap into my insect qualities and start stocking up for the winter months.  Blanching and freezing.  Compared to California which has almost everything available due to the warmer climate, I have my work cut out for me.

    This year we are growing corn and as soon as we harvest it I am going to cut all of the kernels off and store them in freezer bags.  It’s going to be a long winter…like four months long… and I’ll need a ton of corn, zucchini, bellpeppers, asparagus, carrots…pretty much everything.  

    My poor house is going to suffer.  Wait, maybe not, if I set aside only two hours in my day to store and freeze then I can make sure the rest of my responsibilities don’t suffer.  We’ll see.  This is exciting and nerve wracking.  I’ve already shown you what’s in our fridge, but this is going to take it to a whole new level. 

    Anyone willing to join us in trying??  Or, are there any of you out there who eat like this already?  I know we aren’t going to stick to the letter on this but we are going to follow it as closely as possible. For sure.
    14 Jul 2011, 3:42pm
    by Kathy McElhaney


    I grew up in Fresno. I cannot imagine not having fresh fruits and veggies year round. Canned tomatoes are only good in sauces!

    14 Jul 2011, 6:01pm
    by East Coast-er Momma


    I agree! It is going to be so, so difficult, but I will do my best. I'm sure once the freezer is empty of my stock…like one month into the FOUR month winter, I will be back at the store. :/ we'll see.

    14 Jul 2011, 6:40pm
    by Butterfly Montana


    Hi Misha! In MT I would freeze much from the garden/farmer's market. Doing a little each day or even every couple days stocks the freezer very quickly! The produce that travel miles & miles to the store was mediocre at best. Nothing like huckleberries in the dead of winter…even if they came from the freezer! :-)


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