TIMESTAMPS:
01:05 Crunchy Garlic Dill Pickles (Pickling)
03:13 Crisp & Quick Dilly Beans (Pickling)
05:09 Very Quick Pickled Radishes (Pickling)
05:58 Fermented Hot Sauce (Fermenting)
09:23 Sheet Pan Oven Roasted Tomato Sauce (Freezing)
11:56 Butternut Squash Soup (Freezing)
14:19 Blanching Greens (Blanching & Freezing)
16:26 “Sun-dried” Tomatoes & Umami Tomato Powder
Welcome to the CSA Kitchen. Today’s episode is all about Preserving the harvest. We’ll share a few simple techniques to make your CSA last. Preservation is one of the best ways to turn the abundance of a farm share into something you can enjoy for weeks and months to come. We’re discussing a handful of simple preservation techniques that can help extend the life of your CSA produce — from things you can do in just a few minutes to projects that will stock your pantry and freezer for the winter. We’ll get into fermentation with kimchi and fermented hot sauce, quick pickling with dilly beans, cucumbers and radishes, and freezing with butternut squash soup and sheet-pan tomato sauce.