<![CDATA[Grist - Comment Feed for How to make a meal from your market basket]]> Grist Comment Feed en Comment #1 by mihan http://www.grist.org/article/good-to-the-last-shop/ Thu, 23 Oct 2008 03:56:01 -0700 http://www.grist.org/article/good-to-the-last-shop/1 Great, basic post!

I love the way you've broken down your strategy. Another thing I'd add is to PLAN before shopping. I never throw things out because I don't buy things I don't have a plan for. Sometimes I change my plans at the market, but there's always at least a tentative destination for everything I buy at the market.

But I find Deborah Madison to be way too fussy. I haven't seen it yet, but Mark Bittman's How To Cook Everything Vegetarian is probably more approachable.

Also, I have tried spreading the gospel of preserving, but I don't think that a single one of the half dozen or so friends I've recruited as sculleries for canning projects have done so without me. I suspect a lot of Mormons feel this way.

]]> Great, basic post!

I love the way you've broken down your strategy. Another thing I'd add is to PLAN before shopping. I never throw things out because I don't buy things I don't have a plan for. Sometimes I change my plans at the market, but there's always at least a tentative destination for everything I buy at the market.

But I find Deborah Madison to be way too fussy. I haven't seen it yet, but Mark Bittman's How To Cook Everything Vegetarian is probably more approachable.

Also, I have tried spreading the gospel of preserving, but I don't think that a single one of the half dozen or so friends I've recruited as sculleries for canning projects have done so without me. I suspect a lot of Mormons feel this way.

]]> Comment #2 by kmp http://www.grist.org/article/good-to-the-last-shop/ Thu, 23 Oct 2008 09:42:17 -0700 http://www.grist.org/article/good-to-the-last-shop/2 Putting by

Mihan, I had to laugh at your lack of success in spreading the canning gospel. I, too, have tried to convert friends to the satisfaction of preserving the harvest.  While I have managed to convince several friends to join a CSA, shop at the farmer's market, and source locally raised, pastured meats, canning seems a much harder step.  I get multiple requests for my tomato sauce, apple butter, salsa verde and other preserved goodies; yet when I offer to show them how, or even better, say "show up with the apples and we can can it together" I get no takers.  One friend has been honest enough to say "Why, when I can just get it from you?"  I guess there will always be those who can, and those who.... eat.

I agree with you on Deborah Madison, although there are a couple of recipes I like. For a basic, seasonal cookbook I much prefer Michel Nischan's Homegrown.

]]> Putting by

Mihan, I had to laugh at your lack of success in spreading the canning gospel. I, too, have tried to convert friends to the satisfaction of preserving the harvest.  While I have managed to convince several friends to join a CSA, shop at the farmer's market, and source locally raised, pastured meats, canning seems a much harder step.  I get multiple requests for my tomato sauce, apple butter, salsa verde and other preserved goodies; yet when I offer to show them how, or even better, say "show up with the apples and we can can it together" I get no takers.  One friend has been honest enough to say "Why, when I can just get it from you?"  I guess there will always be those who can, and those who.... eat.

I agree with you on Deborah Madison, although there are a couple of recipes I like. For a basic, seasonal cookbook I much prefer Michel Nischan's Homegrown.

]]> Comment #3 by howdenjoyce http://www.grist.org/article/good-to-the-last-shop/ Fri, 24 Oct 2008 21:56:23 -0700 http://www.grist.org/article/good-to-the-last-shop/3 Canning

My sisters and I would can literally hundreds of jars of fresh tomatoes every fall when I was growing up.  No sauce.  Just tomatoes.  When the snow was piling up outside, they tasted like summer.  I don't have 5 little rugrats to  help so have only attempted the canning process a few times, but have stuck to freezing tomatoes.  I get the same fresh-tasting results.  

]]> Canning

My sisters and I would can literally hundreds of jars of fresh tomatoes every fall when I was growing up.  No sauce.  Just tomatoes.  When the snow was piling up outside, they tasted like summer.  I don't have 5 little rugrats to  help so have only attempted the canning process a few times, but have stuck to freezing tomatoes.  I get the same fresh-tasting results.  

]]> Comment #4 by farmersdaughter http://www.grist.org/article/good-to-the-last-shop/ Wed, 29 Oct 2008 12:30:55 -0700 http://www.grist.org/article/good-to-the-last-shop/4 Reply

Mihan, You make a good point about planning.  That is much easier once you have a good grasp on the seasons in your area.  I would just encourage veering from the list if something grabs your attention.  

Mihan and kmp - Keep sharing your passions for putting by and you will find folks receptive to it.  In my community, a canning revival of sorts is underway.  I find it best to ease people into extending the seasons with refrigerator pickles or freezing tomatoes like howdenjoyce mentioned.

Thanks everyone for your cookbook suggestions.  

]]> Reply

Mihan, You make a good point about planning.  That is much easier once you have a good grasp on the seasons in your area.  I would just encourage veering from the list if something grabs your attention.  

Mihan and kmp - Keep sharing your passions for putting by and you will find folks receptive to it.  In my community, a canning revival of sorts is underway.  I find it best to ease people into extending the seasons with refrigerator pickles or freezing tomatoes like howdenjoyce mentioned.

Thanks everyone for your cookbook suggestions.  

]]> Comment #5 by PermieWriter http://www.grist.org/article/good-to-the-last-shop/ Wed, 29 Oct 2008 18:39:41 -0700 http://www.grist.org/article/good-to-the-last-shop/5 Putting by

What would one do without a large supply of canning jars, a couple of five-gallon kettles and one of those jar lifter things? Without these, plum season would see me completely covered in slowly composting fruit. With them, I have plum jam to eat and give away through the winter.

I recommend "Stocking Up III" for anyone interested in preserving the harvest's abundance. There are also classes - like those at the Institute for Urban Homesteading in Oakland (the one I'm partial to since we taught a backyard chicken class for them earlier this year).

I've noticed that more and more tomato growers are only offering the yellow and orange slicers. Though these are great for fresh eating, I wouldn't recommend them for preservation since their delicate flavor would be lost. In general, the darker the tomato, the better it will be from the can or jar. That's why we grow lots of black cherries, black krim, black prince, etc. Lots of flavor and versatile in application.

]]> Putting by

What would one do without a large supply of canning jars, a couple of five-gallon kettles and one of those jar lifter things? Without these, plum season would see me completely covered in slowly composting fruit. With them, I have plum jam to eat and give away through the winter.

I recommend "Stocking Up III" for anyone interested in preserving the harvest's abundance. There are also classes - like those at the Institute for Urban Homesteading in Oakland (the one I'm partial to since we taught a backyard chicken class for them earlier this year).

I've noticed that more and more tomato growers are only offering the yellow and orange slicers. Though these are great for fresh eating, I wouldn't recommend them for preservation since their delicate flavor would be lost. In general, the darker the tomato, the better it will be from the can or jar. That's why we grow lots of black cherries, black krim, black prince, etc. Lots of flavor and versatile in application.

]]> Comment #6 by mjgoeglein http://www.grist.org/article/good-to-the-last-shop/ Wed, 29 Oct 2008 23:27:21 -0700 http://www.grist.org/article/good-to-the-last-shop/6 first time canning!

After several years of freezing pesto and tomato sauce (and running out of room in my freezer!) I finally tried canning this year.  It was such a great day--I had three generations of women in my family plus a few interested friends all packed into my kitchen, and we ripped right through the local farm-stand tomatoes and the ones from my yard.  Everyone went home with a jar, and every time I look in my pantry I grin.

The salsa verde recipe looks like the perfect answer to the poblano peppers and green tomatoes languishing in the remnants of my garden.  Thanks!

]]> first time canning!

After several years of freezing pesto and tomato sauce (and running out of room in my freezer!) I finally tried canning this year.  It was such a great day--I had three generations of women in my family plus a few interested friends all packed into my kitchen, and we ripped right through the local farm-stand tomatoes and the ones from my yard.  Everyone went home with a jar, and every time I look in my pantry I grin.

The salsa verde recipe looks like the perfect answer to the poblano peppers and green tomatoes languishing in the remnants of my garden.  Thanks!

]]>