Maybe it’s the slow economy. Or maybe it’s the celebration of locally grown food that you can find at your neighborhood farmers’ market. But, canning and preserving fruits and vegetables is on the rise. If you do not have a green thumb, no worries. Farmers’ markets abound and with some help from Biblio’s shelves, you can enjoy the fruits of the season all year.
NPR interviewed Cathy Barrow on Wednesday, September 1st and provided inspiration for even the most skeptical soul. Canning is not as hard as you think and just imagine opening up that jar of tomatoes on a snowy day in January, to be used in a recipe or for salsa–la dolce vita!
For further know-how, you must check out Cathy’s blog. She consistently updates her site with new recipes and takes full advantage of in-season produce. She also shares wonderful insights and can simplify recipes. Reading her blog inspires you to try new things in the kitchen. I am going to try the Lemon-Fig Confiture–it doesn’t look too difficult and it will be wonderful this Fall and Winter.
However, the other source of inspiration can be found at Biblio. Biblio has over 60 titles that will be sure to assist you, maybe not quite as good as your personal sous-chef, but close enough.
Feel free to share your personal adventures as you pursue the art and science of canning and preserving. Bon appetit!
