I'm over the moon about the cropping up of Spring produce. I mean to say beyond words excited , alive with the desire to consume sustenance from our local terra. I am hungry for the deliciousness that we nurture from the earth. Winter in the midwest, although wonderful in so many ways, presents a somewhat depressed food economy. Trips to the store find labels from far off lands. We are unable to feed ourselves locally in the winter.
I do my best to preserve food during our growing season. Last year I put up 30 quarts of applesauce, 27 quarts of tomatoes, 100 pounds of blueberries, another hundred of sour cherries, made 16 pints of jalapeno-onion-sweet pepper jam, 5 pints of corn relish, 8 pints of sweet pepper relish, 7 quarts of cucumber pickles, 4 pints of pickled green beans, many four ounce jars of pickled beets, roasted pureed and froze umpteen kabocha and red kuri squash, and oh the pesto, was there ever pesto, mint, basil and parsley varieties.