Homegrown Preserves

In these last few weeks we’ve seen our most bountiful yields ever! Cucumbers, zucchinis, tomatoes, eggplants, beans, beets, carrots, and peppers are appearing about as fast as we can grab them — and sometimes faster.

All of these vegetables will be available next Wednesday at our second farmer’s market event of the summer, but the gardens have been bursting with so much fresh produce that we decided to reserve some for the Harvest Party that is coming up next month on September 18th. There may be nothing like fresh summer produce eaten straight out of the garden, but a couple of sweet and salty, crunchy, freshly pickled cucumbers on top of your burger or a handful of spicy, buttery eggplant slices adorning your pizza can sure come close.

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Here are a few items we put together last week, which you can expect to sample on September 18th:

Bread and Butter pickles

Hot Italian pickled eggplants marinated in oil and vinegar

Hot pickled beans

Tomato sauce

Smoked beet dip

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We are looking forward to sharing these with you at the Harvest Party.

In the meantime, we’ll be finding more ways to preserve our produce for then as our gardens continue to thrive. Do you have any awesome methods for pickling, preserving, or making sauces that you would like to pass along? Maybe there is a particular recipe from your favourite dog-eared cookbook, or maybe you have an old family tradition that has been passed down for generations? Let us know! E-mail us at foodsecurity.ryerson (at) gmail.com and we’ll do some pickling together.

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