Preserving the Harvest

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Comment by N & K Grant on November 19, 2009 at 12:20pm

The caraway beets are great. Got the sunchokes done this morning, now it's the wait. I think they will be very good, though.

Comment by Mary Riekert on November 18, 2009 at 6:04pm

Let me know how you go with her sunchoke recipe. As I am in Australia and it's spring, our sunchokes are just starting to sprout so it will be a while before I can try it out. I just made caraway pickled beets from her book and the jars look great. Don't know if we'll manage to wait six weeks before eating them!

Comment by N & K Grant on November 18, 2009 at 11:39am

That is my favorite book and I am going to try the recipe you are talking about. Since I did the last post I tried drying some and didn't like the way they came out. As my husband said 'they taste like cardboard!'

Comment by Mary Riekert on November 17, 2009 at 6:17pm

I have a recipe for pickled sunchokes if you would like it. I have never dried them and haven't made this recipe but it is from the book Summer in A Jar by Andrea Chesman and all of her recipes that I have tried are excellent.

Comment by N & K Grant on November 15, 2009 at 7:13pm

Has anyone dried sunchokes?

Comment by Kathryn on September 1, 2009 at 11:51pm

Hi Lydia İm in Turkey and the Turks in general dont eat ripe plums they eat them green or when the colour is just turning İ have not seen any fully ripe plums at the bazaars or markets. When they are small and green they eat them with salt and they make a recel-like jam but more syrup with the more coloured plums but they still dont make that with ripe plums they use green plums. İ made some jam with the green plums it tasted fine İ just added a bit more sugar. İ waited for the plums to ripen but because they were picked very early it just didnt happen they turned slightly ripe then went off. So İ am forced into using the green plums, you could make a chutney with yours with the sugar and vinegar content you wouldnt know they were green.

Comment by Michelle W. Flannery on September 1, 2009 at 10:49pm

Every time I visited the garden centers this spring, they were out of zucchini, so I didn't get to plant any. But I got lots of yellow squash! I grated and froze about 30 cups, and squash pancakes is one of the things we're going to be enjoying this winter! Thanks for your recipe. I'll certainly try it.

Comment by Maxine Walker on September 1, 2009 at 7:52pm

After exhausting all fresh and preserved summer squash recipes I make zucchini pancakes and freeze for later use.
3 cup coarsely grated zucchini, unpeeled
3/4th cups Kraft grated parmesan
1 egg
1 cup bicuit mix ( I use Pamelas gluten free)
1 tsp oil
Beat egg and add all othe ingredients. Batter will be thick, spread as much as possible on griddle or cast-iron skillet. Let cool on paper towels then stack in between parchment paper, seal in baggies and freeze. Thaw and warm to eat either plain or my favorite, rolled up and dipped in Raita:
2 cups plain yoghurt
1 large or 2 small cucumbers, chopped
1 tsp ground cumin
1/4 cup chopped fresh cilantro

Comment by Lydia Riedel-Tramsek on August 20, 2009 at 1:29am

hello Kathryn, yes with the late or normal ripe plums and damsons you can do a lot of things, but the large sweet early ripe plums (blue, red and yellow) become acid, if they are cooked. Can they be dried? Or is it possible to prepare them in some way for not turning acid? It's always such a great harvest and you can't eat all of them fresh.

Comment by Kathryn on August 20, 2009 at 12:32am

This is in answer to your plum question Lydia, you can can them whole if you like or halves in a sugar syrup. Or you can boil them down, take out the pits and make a jam or chutney.

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