The enormous bounty of peas, beans, tomatoes, cucumbers, and all the other summer vegetables on the Yale Farm can’t last forever. Winter is inevitable — but one way to prepare is to can summer’s excess in preparation for the cold.
I never realized how easy it was to preserve vegetables, but after bringing home too many sugar snap peas from the farm one day, I decided to try it. Dissolve a tablespoon of sugar and a tablespoon of salt in a cup of vinegar and a cup of water. Stuff all the vegetables — any bean (lightly blanched if they’re a little tough), cucumber, and even radish pods will work — into a mason jar, add some peppercorns and some sliced garlic, and pour in the vinegar mixture. Then you refrigerate and wait as long as you can stand it (at least 24 hours!) before eating.
Another recipe I’ll be trying out soon is YSFP Director Melina Shannon-DiPietro’s tomato confit — no precise measurements needed, just vibrant tomatoes for when winter strikes.
I’ll admit that I devoured my preserved veggies in just a few days, but this Thursday, you can learn how to preserve your own summer bounty in preparation for winter. The cooking workshop will be held in the Silliman College kitchen this Thursday, September 10 at 2:00pm. Email Hannah Burnett to reserve your spot. See you there!