Most days last week, I dropped my boys off at school and headed straight to the market to load up on produce. The opportunities to preserve the late-summer harvest are slipping away as we drift into fall.
The vendor selling raspberries and blueberries reminded me that this is the last week for local berries. I purchased peaches for canning, raspberries for jam, tomatoes for stewing and drying, and corn for freezing. There was zucchini, too, which I love to jar as relish.
Among lunch and dinner suggestions, today’s link love offers inspiration for using those late-summer fruits and vegetables. If you’re anything like me, you’ll be scrambling next week to stock the freezer and the pantry shelves before the cold weather really hits.
- Homemade Grape Soda Recipe (Fermented and Sweetened with Honey) :: Well Preserved
- Turn leftovers into lunch :: Jan Scott via Toronto Star
- Slow Cooker Barbecue Chicken Sandwiches :: Some the Wiser
- Beyond Tomatoes: Four Great Fruit Ketchups :: Marisa McClellan for Saveur
- Summer Creamed Corn :: Shutterbean (there’s still local corn to be savored!)
- Seven Ways to Preserve Zucchini :: Punk Domestics
These days when we walk home from school, the air is crisp and cool and a thin carpet of leaves already line the edges of the lane. It’s a beautiful time of the year. I’m feeling invigorated by the change.
How have you noticed the approaching change of the seasons?