Preserving the Seasons: Series Index

From June 2008 through May 2009, I ran a weekly series about food preservation methods called "Preserving the Seasons." It included monthly spotlights on what's in season (here in Northeastern Ohio) and sample local meals that use fresh or preserved produce. Feel free to use these resources to plan your own food preservation activities!

June

• Week 1: What's growing?
• Week 2: Freezing greens
• Week 3: Making jam
• Week 4: Local meal of the month

July

• Week 1: What's growing?
• Week 2: Drying fruits and vegetables
• Week 3: Pickles
• Week 4: Local meal of the month

August

• Week 1: What's growing?
• Week 2: Tomatoes (canning, saucing, etc.)
• Week 3: Canning fruit
• Week 4: Local meal of the month

September

• Week 1: What's growing?
• Week 2: Juice
• Week 3: Fruit sauces and butters
• Week 4: Local meal of the month
• Week 5: My parents' stories

October

• Week 1: What's growing?
• Week 2: Liqueurs
• Week 3: Purees
• Week 4: Local meal of the month

November

• Week 1: What's growing/available?
• Week 2: Root cellar or cold storage
• Week 3: Grains and pantry stocking
• Week 4: Local meal of the month (Thanksgiving)

December

• Week 1: What's available?
• Week 2: Herb salts and sugars
• Week 3: Dried vegetable mixes
• Week 4: Local meal of the month

January

• Week 1: What's available?
• Week 2: Citrus and candied peel
• Week 3: Fermentation (sauerkraut)
• Week 4: Local meal of the month
• Week 5: Time to take stock!

February

• Week 1: What's available?
  
• Week 2: Cheesemaking
  
• Week 3: Sprouts
  
• Week 4: Local meal of the month
  

March

• Week 1: Welcoming spring
  
• Weeks 2-3: Foraging
  
• Week 4: Local meal of the month
  

April

• Week 1: What's available
  
• Week 2: Starting seeds
  
• Week 3: Sourcing local foods
  
• Week 4: Local meal of the month
  

May

• Week 1: What's growing?
  
• Week 2: Checking equipment and stocking up
  
• Week 3: Assessing storage and planning the next season
  
• Week 4: A day of local meals