Recipe Marketplace: Eat Local and Sustainable! All Year Long
By Rebecca Nemec
Right around now, I usually get a bit of that “spring fever”. As I sit at my desk at work I daydream of the sprouting corn, beans and squash in the fields. I can’t wait until the first spring harvest of salad greens. If you’re reading this, you’ve probably felt the same way each March, as the days begin to grow longer , and the buds on the trees just begin to poke through the delicate winter frost.
Having worked at The Food Project for a little over a year now, I have developed a yearning for local and sustainably produced foods throughout the year. Each time I go to the market or I head to my garden, I always want to harvest or buy everything in sight! But I’m never quite sure what to do with all of the food! It has quickly dawned on me - with the help of veteran Food Project staff - that the best thing to do with all that extra produce is to preserve it. Common sense of course, but one doesn’t always think about this option. So, next time you go to the market, community garden or farm, load
up!
Here are some quick and easy canning and freezing recipes you can use to save up that local, sustainable flavor, even during the coldest months of the year.
Raspberry Freezer Jam
Use jam on toast, crackers, or even in porridge and other hot cereals. A TFP favorite is spreading a bit of jam on a cracker and placing a slice of Vermont cheddar on top!
Makes 6 to 7 pints
3 lbs raspberries to yield 4 cups of crushed berries
6 1⁄2 cups sugar (you can decrease this if you like)
3 ounces liquid fruit pectin
Prepare berries by removing stems and caps (do not wash them). Place berries in a food processor and process for 15 seconds or until pureed. You can also mash them with a hand masher until they are pureed.
Measure berries into a 6 or 8-quart pot. Stir the sugar into the fruit and mix well. Bring to a full rolling boil over high heat, stirring constantly. Add the fruit pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly to prevent scorching.
Remove from heat, and skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the top.
Place lids on the jars and screw on tightly. Invert the jars for 5 minutes, and then turn upright. Check the seals after 1 hour to make sure the lids are curving down. Store jam in freezer for up to several months. Defrost and store in refrigerator after opening.
Dilly Beans
Dilly beans are great for a party snack, in a green salad, on a sandwich, or in a cocktail. They taste very similar to kosher or dill pickles and stay crisp and crunchy. They also add beautiful color to your kitchen pantry.
Makes 6 to 7 pints
3 1⁄2 cups water
3 1⁄2 cups distilled cider vinegar
6 tablespoons pickling, pure granulated or kosher salt
4 pounds green beans, washed and ends snapped off
8 small hot red peppers (1 to 2 per jar)
7 heads, stalks and leaves of dill plant (1 of each per jar)
7 teaspoons of mustard seeds (1 tsp per jar)
7 cloves of garlic (1 to 2 cloves per jar, depending on size)
Combine water, vinegar and salt in a 3-quart saucepan and bring to boil over high heat.
Pack beans into hot, sterilized pint jars* and divide remaining ingredients among jars. Pour boiling liquid over, leaving 1⁄2 inch headspace. Seal according to manufacturer’s directions. Process** 20 minutes in boiling water bath.
*Sterilized means to wash your jars in hot soapy water. Let air-dry. Boil rings and lids in hot water for a few minutes to kill all germs.
**Process means to place your filled jars with lids on into a hot boiling water bath.
Tomato-Apple Chutney
This chutney uses up all those culled tomatoes that you might usually use for sauces. It has a tangy flavor that will spice up any roast or other meat during the winter months.
Makes 12 pints
12 large ripe tomatoes, finely chopped
12 large green apples, finely chopped
8 medium onions, finely chopped
2 large green peppers, seeded and finely chopped
1 1⁄2 quarts white vinegar
4 cups light brown sugar
2 cups golden raisins
4 teaspoons salt
1/3 cup mixed pickling spices, tied in cheesecloth bag
Combine all ingredients in large pot and bring to a boil. Reduce heat to simmer and cook about 1 1⁄2 hours, stirring frequently, until mixture is thick and syrupy. Remove spice bag.
Ladle into boiling hot sterilized jars and seal according to manufacturer’s directions. Cool. Store in cool, dry place.
Freezing Greens
(Including Spinach)
This is a great way to save up those greens and you can easily toss them into pastas, soups or a stir fry all year long.
Preparation - Select young, tender green leaves. Wash thoroughly and cut off woody stems. Water blanch greens 2-3 minutes.
Cool, drain and package. Seal and freeze.
Favorite Strawberry Jam
Makes 2-1/2 cups
Generations have made strawberry jam to preserve this favorite summer fruit. Traditionally, low-pectin strawberries are cooked for long periods to achieve a gel. This uses standing periods alternating with much shorter cooking times. It make a jam that retains its lovely red color and fresh flavor.
4 cups halved or quartered strawberries
2 cups granulated sugar
1/4 cup lemon juice
Mix berries and sugar and let stand for 8 hours, stirring occasionally. Place berry mixture in a medium stainless steel or enamel saucepan. Bring to a boil over medium heat. Add lemon juice, return to a boil and boil rapidly for 5 minutes. Remove from heat, cover and let stand for 24 hours. Bring berries to a full boil over high heat and boil rapidly for 5 minutes, stirring constantly. Remove from heat. Ladle into sterilized jars and process.