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Making the most of your CSA or Garden
BountySmall-scale harvest
preservation
Presented by: Sandi Smith ● Home Cook● Fermenter● Beekeeper● Local Food Enthusiast● Founder Paleo Greenville● Wife of a Gardener● Mother of 3
Making the Most of Your Bounty Cooking and Eating from your CSA or Garden
Making the Most of Your CSA● Identify what is in your box
● Prioritize what needs to be used first
● Research recipes for unfamiliar ingredients
● Plan your meals so nothing goes to waste
● Share with friends if you can’t get to all of it
The CSA shares shown here are from our friends at Crescent Farm in Clinton, SC.The top picture is from May and the bottom from July. Note how much the contents change with the season.
Garden Produce● Much of your garden produce is
determined in the planning stage.
● How many cabbages will your family eat in a 2 week period drives your succession planting plan.
● Some weeks you will only have a portion or 2 of green beans, some weeks you will have a 36 gallon tote full and more zucchini than you can give away.
● Plan your garden with your meals and preserving in mind
○ Eat as much as you can fresh○ Don’t plant food you don’t like!
Selecting a Recipe● What is the main ingredient you’re
working with?
● What are your pantry items?
● Select recipe
○ Vegan recipes great for vegetables
○ Recipes should be specific
○ Offer visual or sensory cues; not just time
○ Read the comments
● Keep your own notes of what worked, what didn’t and if your family liked the dish.
Tips for finding a good recipe are available on The Kitchin http://www.thekitchn.com/recipe-writers-tell-us-how-to-spot-reliable-recipes-on-the-internet-218629
Putting it all together● You have your garden fresh or CSA
produce
● You’ve selected your recipes and pantry items
● You’ve planned your meals and done any necessary grocery shopping
● Now it’s time to cook and eat your local, delicious, food.
Preserving the Harvest
Freezing● Good for a variety of fruits, vegetables,
and herbs
● Doesn’t require any special equipment
● Blanching required for most vegetables
● Blanching stops enzyme actions which can cause loss of flavor, color and texture.
● http://nchfp.uga.edu/how/freeze/blanching.html
Methods
● Water Blanch (look for specific times)● Steam Blanch (Broccoli, mushrooms, squash)● Microwave Blanch (not recommended)● Cool ice bath or running water below 60०● Drain thoroughly
Examples of Blanching Times
● Asparagus (Med Stalk) 3 minutes● Okra 3 minutes● Peas 1.5 minutes● Greens 2 minutes● Collards 3 minutes
Blanching Wax Beans
Washed and stemmed
Blanching and ice bath
Cooling and draining
10lbs of wax beans yielded 9 qt freezer bags
Freezing HerbsHerbs can be frozen in water or oil.
Freeze in consistent volumes, e.g. 1 tsp or 1 tbl so you can easily use later
Freezing FruitFruit does not need to be blanched
Gather lots of fruit in season to have delicious, local fruit year round
Arrange on trays and freeze individual pieces then transfer to storage bags or containers.
CanningThere are two types of canningWater bath canning The presence of acid prevents the growth of toxic bacteria.
○ High Acid Foods, e.g. tomatoes, citrus○ Jams and Jellies○ Pie filling○ Salsa○ Pickles
Pressure canningTemperature must reach 240० to kill toxic bacteria
○ REQUIRED for low acid foods ○ Most vegetables○ Soups, Broth, Stews○ Sauces○ Meat, Fish, Poultry
Illustration from The United States Dept. of Agriculture
Water Bath Canning Bread & Butter PicklesSlice cucumber and onion
Brine in pickling salt
Water Bath Canning Bread & Butter Pickles● Pack pickles into hot jars ● Ladle the boiling vinegar sugar mix● Check head space ● Wipe jars before securing 2 piece lid
Water Bath Canning Bread & Butter Pickles
Process jars for the recommended amount of time from a trusted source (USDA, University Extension, Most Recent Ball Blue Book)
Allow jars to cool undisturbed. You will hear a “pop” as the lid seals.
Water Bath Canning TomatoesBlanch tomatoes to slip the skins
Seed and Chop to desired texture
Add lemon juice to ensure acidity
Salt is optional
Water Bath Canning Grape Jelly
Small Batch CanningThere are many benefits to small batch canning
● More variety ● Less to store● Make use of smaller quantities of produce
Small Batch Resources
Urban Preserving: Real Life Canning for Small Servings, by Marissa McClellan
The Complete Book of Small Batch Preserving, by Ellie Topp and Margaret Howard
www.foodinjars.com
Water Bath Products
Pressure Canning● Each pressure canner is a little different
read the manufacturer's instructions for your canner
● Pressure canners surround jars with superheated steam at 240 degrees
● When canner gets up to designated pressure start timing. When time is up wait for pressure to come down completely or water may be sucked out of jars.
● Leave jars undisturbed for 24 hours.
The length of time and pressure specified for canning is based on how long it takes for heat to fully penetrate a food in a particular size jar. If a mixture is being canned (e.g., stew) then the time is based on the ingredient with the longest time.
Pressure Canning Green Beans
Pressure Canning
Pressure Canning Products
DryingDrying or dehydrating removes 80-90% of the water in foods which helps prohibit microorganisms that cause spoilage
Several different methods● Smoking● Oven drying● Air-drying● Dehydrator
Good for portable snacks● Lightweight● No refrigeration required
Dehydrating: Beef Jerky
Dehydrating Sweet Potato Chips
http://detoxinista.com/2012/03/sweet-potato-chips-two-ways/
Fermenting● Microscopic organisms transform food
and extend its usefulness.
● Fermentation is found throughout human cultures.
● Fermentation makes foods more nutritious, as well as delicious.
● Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.
Many of your favorite foods and drinks are probably fermented. For instance:
● Bread● Cheese, ● Wine, Beer, Mead, Cider● Pickles● Sauerkraut● Kimchi● Salami● Miso● Tempeh● Soy Sauce● Vinegar● Yogurt● Kefir● Kombucha
Fermenting Fruits and Veggies
Apple Scrap Vinegar
Fermented Drinks Kombucha
Fermented Drinks Tepache
Questions?
Contact: Sandi SmithEmail: sandi@paleogreenville.comWebsite & Farm Search paleogreenville.comFacebook.com/PaleoGreenville
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