Hi Reader

Preservation season is officially here—and it’s on like Donkey Kong!

It is crazy busy right now. The garden is producing, herbs are ready to gather, vegetables are covering the kitchen counters, and there is always another basket coming through the door.

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I’m canning purple beans and tomato sauce, freezing peppers and zucchini, fermenting cabbage and hot sauce, dehydrating herbs, making tinctures and infused oils, and trying to turn what is fresh into dinner.

Basically, there are 47 things that need to be done at any given moment.

So I take a deep breath and tackle the next thing that needs to be done.

I feel like it is important to preserve as much as I can because God has given it to us, and I want to make good use of it. All this hard work now means that during the long, cold days of a Northern Michigan winter, we can pull something from the freezer or open a jar and enjoy a little taste of summer.

But let’s be honest: sometimes I simply cannot keep up with everything.

When that happens, the pigs eat the crap out of it.

Nothing is wasted, the pigs are thrilled, and it is still a win-win!

I gathered everything I’m doing right now into one new page, along with recipes, videos, preservation ideas, and Academy lessons:

​https://foodprood.com/preserving-the-harvest/​

Whether you have one zucchini waiting on the counter or vegetables covering every available surface, I hope it gives you a few ideas for using what you have.

Take a deep breath and tackle the next thing.

When God provides, you preserve.

Laura
Food Prood

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