What’s Missing From Eat Local Later
The Local Beet has posted two guides to assist you eat local later–this one covers what is currently in the market; this one covered early season produce. In our guides to date, you may have noticed that we have not mentioned two items:
- Zucchini and other summer squash
There are, of course, reasons for both.
Tomatoes – We have not covered tomatoes yet for a few reasons. Mainly, you cannot cover preserving tomatoes in a simply pity paragraph. Not only is there not one best way to deal with tomatoes for eating local later, but there are several very viable tomato products that can be made. Setting aside tomatoes will have its own post (for sure).
Zucchini and other summer squash – We have not given any advice for setting aside summer squash because we do not believe there’s good ways or good reasons to preserve your zukes. Sure, you can pickle them with some success, but on the scale of things, there are so many better pickles. Is it worth the time. More apt, most of us have eaten so much summer squash by the end of the summer, do we need to eat some several months later. No we think you can safely wait until next summer.
Use your canner, your freezer, your oven and your window sill to be ready to eat local later. We’ve covered a lot of what’s in the market; we’ll cover tomatoes soon, but do not ever expect zucchini advice.
Let us know what else is missing from our Eat Local Later series.