Barbara Kingsolver advises us in her book Animal, Vegetable, Miracle to make and jar tomato sauce and other “convenience” foods now so we can prepare quick meals in the winter. I’m taking her advice. Memories of arriving home on cold, dark winter evenings with hungry kids in tow is not that distant a memory. I remember being grateful for the jars of organic tomato sauce I had bought from Riverbank Farm each Thursday at the winter farmers’ market in Westport. They were my ticket to a fast, slow food meal. Now it’s time to bump it up a notch and can my own. Goodness knows the farm stands and farmers’ markets are still overflowing in fresh-picked tomatoes.
If canning and preserving are not your strong suits, fear not, because you are not alone. You now have a chance to learn from the pros at Millstone Farm during a preserving workshop on Saturday, September 17, from 1-3 pm. You can even bring your own tomatoes for canning. I had planned to freeze a lot of food for the winter, but the recent, extended power outages caused by Tropical Storm Irene have given me pause. My corn kernels and plums are safely frozen only because I was able to get bags of ice to avoid a freezer meltdown. Canning requires no ongoing use of energy and is immune from power outages. :)
This is the first in a series of workshops Millstone Farm will be hosting about preserving food. Please RSVP directly to Farah at 203-834-2605.