When I began preserving food all those years ago, I had a dream of one day preserving enough food to make it from harvest to harvest. I met that goal last summer, just barely, with a few different things. This year, though, I have exceeded my expectations.
As I harvested ramps from the forest a month ago and made pesto for the freezer, there was still pesto left from last spring’s harvest. As we prepare to pick strawberries this week, we are still eating frozen strawberries and strawberry jam from our trip to the strawberry farm last summer. As we enjoy pickled beets, dilly beans, dilly snow peas, fermented pickles and more, I am watching these foods grow in the garden, and thinking about harvesting them to put by for the coming winter. As I watch the garlic scapes emerge and begin to curl, from garlic I grew last summer, I pull a jar of garlic scape pesto from the freezer for dinner. Blueberries, garlic, zucchini, green beans...these foods from harvests last summer are still being enjoyed.