Making the harvest last

This fall, I find myself reflecting on the coming of winter, the safety of our food, and the increased costs of groceries.

A friend recently shared that although she graduated from an Ivy League school after coming from modest means, during her studies in graduate school, she was often food insecure. She felt ashamed to share that with her peers. The thought that people in your own circle could be quietly experiencing fear around nutrition was deeply moving for me. In this issue, I thought to offer some practical tips and recipes around preserving food from healthy sources.

In the black dirt region, this is a wonderful time of year for butternut and large variety squash. If you source food directly from the farm it can be more affordable than when the farmers come to market. I shop at Roe’s Orchard in Chester, NY. The produce is always beautiful, and the family farm is a familiar place to return year after year.

Preserving winter squash, pumpkins and potatoes

Ingredients

Freshly harvested winter squash, pumpkins or potatoes with tough outer skin

Method:

Ensure that the skin of the vegetables you choose have thick, healthy skin. Test with your fingernail that it is on the harder side to puncture. Make sure to leave as much as two inches of stem on pumpkins, gourds and squash. Cure the squash or potatoes in a warm place in the house during fall days. Let them stay in a ventilated room for 7 to 10 days without touching one another. This will extend the shelf life. Aftewards, they can be stored in a basement or cold space about 50 degrees for three to six months.

Refrigerator pickles

Ingredients

Stock up on many healthy vegetables from your farm haul (for this recipe, I’m using cucumbers but can be replaced with veggies like cauliflower, squash, peppers or beets.)

2 quarts cucumbers (or other vegetables) sliced to your liking

1 – 2 medium red or white onions, sliced

1½ tablespoons kosher salt

2 cups water

2 cups apple cider vinegar

¼ - ½ cup organic sugar, maple syrup or date sugar (or to taste)

Salt and pepper to taste

Optional: 2 tablespoons mustard seeds, 1 teaspoon celery seed, ½ teaspoon turmeric or fresh herbs such as dill, cilantro or parsley.

Method:

Toss cucumber slices and onions with the salt and let them sit for 30–45 minutes. This will draw out some of the moisture which will help pickles stay crisp and draw in flavor. Rinse them well and drain.

In the meantime, heat water, vinegar, sugar and spices just until everything is hot and sugars are dissolved. The seasonings and herbs are noted as optional because basic pickles require only water, vinegar, some sweetness, and salt and pepper. Everything else is a bonus.

Let the mixture cool to room temperature. Pack cucumbers in clean jars or a large container, cover with brine and refrigerate. They can be eaten within a few hours but will taste better and better after 24–48 hours. They can store for up to three months if you fish them out of the containers with a clean fork. Enjoy!