Top 10 Ways to Eat Local Year Around Hot
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If you grow a garden, think about planting enough to see you through the off months. Here are 10 tips for extending summer’s bounty through the whole year.

Many of these tips involve a freezer. If you don’t have a freezer, consider buying one. It will pay you back many times over. Buy one that self-defrosts. Defrosting a freezer yourself is a time-consuming, messy business. Take it from someone who knows.

  1. When spring garden peas are in season, don’t open their pods, but blanch them for one minute in boiling water, then freeze the pods in plastic freezer bags—enough for a meal in each bag. When you want to use them, place the bag in a bowl of hot tap water on your kitchen counter about an hour before dinner. By dinnertime, they will have thawed. The pods will have turned to mush. Discard them. The peas inside will be perfect. Heat them gently on the stove top and serve.

  2. In August, buy lots of summer-ripe, delicious tomatoes. Make tomato sauce from them. Set a large pot of water to boil on the stove, then put batches of tomatoes into the boiling water for about two minutes. The skins will then be easy to slip off. Put the skinned tomatoes into another large pot and cook down into sauce. Can the sauce. Make enough for one quart a week for seven months—about 30 quarts. Or, even easier, Freeze whole tomatoes in freezer bags and thaw them for sauce or ingredients as needed in the off months.

  3. Grow or buy thick-skinned winter squash, such as Butternut, Acorn, or Hubbard, in the fall when they are plentiful and cheap. Lay newspapers on the floor of a cold room like a garage or outbuilding and place the squash on them so the squash don’t touch each other. Most of the squash will keep through the winter, getting sweeter as they get older. Discard any that soften.

  4. Grow or buy onions and garlic with the tops still on. Braid these and hang them in a cool, dark place. Sweet onions like Maui, Vidalia, and Walla Walla won’t store well, but yellow onions with tight necks, and garlic, will last through the winter.

  5. Summer stone fruits like peaches, nectarines, cherries, apricots, pluots, and others have remarkably short seasons. In the late spring or summer when they are at the farmers’ markets, buy plenty. Preserve their summer-fresh flavor this way: make a syrup of spring water, lemon juice, and honey. To one gallon of water add a cup of lemon juice and a cup of honey and stir until dissolved. Cut stone fruits in half and remove pits. Peaches and nectarines can be cut into slices, but other stone fruits are best frozen as halves. Place a serving’s worth of fruit in a pint or quart freezer bag and add enough of the freezing syrup to just cover. Close the bag, excluding air, and twist-tie shut. Freeze. To thaw, place a bag in a bowl of hot tap water for an hour. Don’t reheat or add more hot water. The fruit will be almost as good as in the summer.

  6. When either wild or farmed berries are in season, buy plenty for the winter months. These include red and black raspberries, blackberries, blueberries, huckleberries, or, if you live in the far north, salmonberries, cloudberries, and watermelonberries. Place them in a single layer on cookie sheets and freeze. When they’re frozen, put them into freezer bags, twist-tie shut, and place them back in the freezer. This keeps them from making a large frozen clump. Add berries to your frozen stone fruits for fabulous winter desserts.

  7. Make peach nectar for the holidays. Make an inch-thick layer of sugar in the bottom of a crock. Put in a single layer of whole peaches—no stacking. Cover these peaches with another layer of sugar, then add another single layer of peaches, until you almost reach the top. Finish with a layer of sugar. Cover the crock with a cloth and secure it tightly so no fruit flies can enter. Place the crock in the back of a closet. Around the end of December, bring out the crock and ladle the liquid you’ll find into a funnel set on a gallon plastic jug, preferably one that held water. When the jug is nearly full, leave an inch or two of headspace for expansion and freeze the jug. When it’s frozen, put it in a large bowl, cut away the plastic, and, using an ice pick, break the frozen parts away, catching the remaining liquid in the bowl. It’s this liquid that’s the peach nectar and it is delicious.

  8. Grow or buy a large supply of hard root vegetables like potatoes, beets, turnips, rutabagas, and carrots when they’re cheap and in season. Place these in mixed single layers in a clean plastic garbage can, layered with dry peat moss, and store the can in a cold basement, garage, or storage shed. They’ll keep fine all winter.

  9. Grow or buy lots of culinary herbs when they are in season. Chervil, for instance, has a lovely anise flavor but is hard to find except for its short season in late spring. Tie up bunches of these herbs with string, making a loop at the string’s end. Place each bunch of herbs in a large paper bag and tie off the bags with the stem ends of the herbs and the string with the loop protruding. Hang these bags in a warm, dry, dark place such as an attic. When the stems break with a snap, the herbs will be dry. Crumble them by crunching the bags with your fingers. The crumbled dried herbs will fall into the bags and you can gather them and store them in marked jars for off season use.

  10. Fill jars with de-pitted summer stone fruits and fill the jars with vodka. After a few months, you’ll have fruit flavored vodkas for making mixed drinks to tide you through the rest of the year.

    Editors note: Click here to Find a Local Farmer

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    Turmeric Fights Inflammation and Cancer:

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    Category: HEALTH

    trackingRecently, Doctor of Naturopathy, weight-loss expert and best-selling Amazon author Liz Swann Miller, creator of the Red Smoothie Detox Factor, revealed 2 of the secrets to easy, steady weight loss. Secrets the big food corporations do their best to hide from us.

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    Category: HEALTH

    According the latest statistics, diagnosed and undiagnosed diabetes in the United States is reaching epidemic levels:

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    #1 muscle that eliminates joint and back pain, anxiety and looking fat

    By J. Davis III

    Category: HEALTH

    I bet you can’t guess which muscle in your body is the #1 muscle that eliminates joint and back pain, anxiety and looking fat.

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    More Health Resources:
    1. "Red" Smoothie Helps Alabama Girl Shed 80lbs!
    2. Thе Fastest Wау Tо Lose Weight In 4 Weeks
    3. #1 muscle that eliminates joint and back pain, anxiety and looking fat
    4. Your Birth Date + Name - Free Report
    5. The "Instant Switch" Law Of Attraction
    6. The 3 reasons you should NEVER eat wheat -- Yes, even "whole wheat"
    7. [PROOF] Reverse Diabetes with a “Pancreas Jumpstart”
    8. Why Some People LOOK Fat that Aren't
    9. Diabetes Destroyer System
    10. His wife REFUSED to let them amputate his legs!
    11. Unlock Your Hip Flexors
    12. Doctors Reversed Diabetes in Three Weeks

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