By Jay Reesor
Late summer and early fall is the time of year when almost every food Ontario has to offer is available. Locally grown asparagus or rhubarb and many green peas are finished, but virtually everything else is in season. The range includes ever-bearing strawberries, early squash, peaches, field tomatoes, green and yellow beans, sweet corn, red and green peppers, wild blueberries, fall- bearing raspberries, pie pumpkins, broccoli, cabbage and cauliflower…. you get the idea. I am reminded of this bounty every day because the farm market and our store in town are so full!
I am always inspired by people who recognize that this local food cornucopia will not last all year. They are currently busy freezing sweet corn, canning peaches and making tomato sauce. They know the pleasure of reaching into their home freezer and pulling out a container of their homemade tomato sauce as the basis of a quick and local winter pasta dish. They also know how incomparably superior homemade frozen sweet corn is to the commercially available kind.
What does it take to get started to become one of these local food preservers? A little extra produce from your garden or market, a little space in the freezer, a new or used poly bag or container, and a little time. That’s it!
To freeze sweet corn some of our customers tell us they always cook a few extra cobs every time they eat sweet corn. Then they simply slice the kernels off the cob and put them in a bag in the freezer for winter use. Very easy and very tasty come January! If you’d like a little more information about food preservation, below are a couple of local links.
Have a wonderful fall and eat well!