These are some of my summer harvest, awaiting a winter day when we decide to make sauce of them. Canning these was pretty easy. No sauce, vinegar or syrup was necessary. Just a little bit of lemon juice to increase the acidity. Not all my garden, however, is packed away. Kale, Swiss chard, and lettuce grow still in their beds. One of my latest accomplishments has been gardening in four dimensions, planning crop rotation through the seasons as well as the geographic location of each crop. As a result, I’ve been able to continue blanching and freezing kale and Swiss chard and enjoying fresh salads straight from the garden well into the holiday season. Read the full article

Frequently updated by members of The Local Beet team.

Weekly Harvest of Eat Local Links

Posted: December 1, 2015 at 12:23 pm

RECYCLED AND UPDATED – The 3 Tastes of Winter

Posted: November 30, 2015 at 9:37 am

Reflections on 2015′s Garden

Posted: November 28, 2015 at 12:57 pm

Using fall and winter vegetables: Broccoli

Posted: November 24, 2015 at 3:04 pm 2 comments

On Monday We Find Tomatoes in Menu Plans for the Week

Posted: November 23, 2015 at 2:13 pm

A list of Downstate winter markets

Posted: November 18, 2015 at 8:26 pm

The Challenges of the Season this Menu Monday

Posted: November 16, 2015 at 11:10 am

Read more posts on The Blog