- Swiss Chard
It’s getting to that time of year when locavores are overwhelmed by produce. And out comes the canning pots, dehydrators and plastic ziplock bags. Can, dry or freeze it. That’s how to deal with the excess. Some sweat now will pay off in the winter months with delicious, flavorful ingredients reminiscent of the harvest days of summer and fall. Get busy blanching beans, roasting tomatoes, freezing peppers and baking zucchini bread to stock in the freezer. You will thank yourself later.
The farm is weedy and not much else is new. I helped pick Macintosh apples this week and cleaned off the rest of the Mollies (sweet, crisp, juicy eating apple). It’s strange to think that September is just two days away. As I pick beans my mind strays to vacation planning and what knitting project I will finish (or make progress on) this winter. While at the Salvation Army in Menomonee Falls I was browsing through sweaters… yes, sweaters. The seasons must be changing.
The winter squash is coming along nicely and I’m eager for parsnips. Cabbage is on its way and another set of green beans is slowly growing. These days it seems I’m eating Manny’s corn tortilla chips and homemade salsa for breakfast, lunch and dinner. Tomatoes, onions, garlic, jalapenos, cilantro, salt and pepper. Yummy. Check out the Milwaukee Journal Sentinel’s Food section this week. There’s a great article and some recipes from the chef at Watertown regional medical center. Eat and be well!