|GFM shopper and Seacoast locavore, Hampton resident Laurie H., just canned 100lbs (!) of tomatoes in the form of crushed tomatoes, spicy marinara, and Puttanesca sauce (a tangy, salty sauce that has capers and anchovies in it; Mark Bittman has a great recipe that's easy to make!). She also put up a full bushel (!) of green beans, some with garlic & onion, some with carrots.|
|Laurie's canning effort last year! Pretty much makes you drool, doesn't it? From Laurie: "Haha, I'm a bit obsessed! Hubby built me pull out shelves and then had to reinforce them as I could not stop!"|
|Market manager Jean Eno recently gave sweet gherkins a shot (left) while pickling 5lbs of cukes, some fresh for the refrigerator, others turned into dill spears (right). While the process for gherkins requires 4-5 days of involvement, there really isn't much work involved on any given day. Pickling is fun, just plan on having your kitchen taken over by wafts of apple cider vinegar for a few days! ;) Visit the National Center for Home Canning website for solid instructions.|
|Freezing corn takes time, and certain knife skills, but the reward of upwards of 7lbs of kernels from a mere 3 dozen ears of corn (such was the case with corn from Barker's Farm last summer)--all for freezing and enjoying over winter--is gratification, plain and simple!|
Visit gimmetheknife.kitchen for details on prepping corn for your freezer.