Preserving the Harvest

The explosion of produce available this time of year is both exciting and a touch overwhelming. If you, like me, find yourself biting off more than you can chew with your bounty, fresh new dishes incorporating harvest produce are in order. Saving harvest produce through canning and preserving is an ideal way to enjoy a seasonal treat in the depths of winter and into the spring. Locking in the nutrients, flavour, texture, and what seems to be a bit of sunshine, having a well-stocked kitchen heading into the colder months is a real treat. Beyond canning and preserving, there are a variety of ways you can enjoy the harvest right now. For the pantry, herb salts and flavoured unrefined sugars are quick to prepare and last at room temperature for months. For the refrigerator, quick pickles will last a month, fruit can be soaked with vinegar, and cooked greens like Swiss chard and kale can be prepped on Sunday to last throughout the week. And, this time of year, let the freezer be your best friend when it comes to capturing the good stuff. For instance, condiments such as pesto can be made with any herb you have on hand and frozen in 1 Tbsp (15 mL) portions; baked goods with apples, cranberries, or pears can be wrapped and frozen for a month or two; tomato sauce can be prepared, jarred, and popped in the freezer for pasta; and simple squash purées or soups freeze beautifully for reheating. Look no further than these five delectable harvest recipes. With produce this fresh, nature has done most of the heavy lifting already.