Preserving Summer with Rumar Farm

Before modern refrigeration, preserving was a matter of survival. To prevent starvation, families put up as much food as possible, ensuring they had nutrition and variety for the cold winter months. With food shipments from all corners of the globe, the art of canning and preservation declined in popularity. Thanks to an increased awareness of our carbon footprints, and the trend towards eating local produce, canning and preserving food is making a comeback.

At Rumar Farm, we are so busy during the growing season, it leaves little time for preserving. Here are some easy ways we take advantage of our organic bounty:

Heirloom/canning tomatoes

In a large stock pot, cut ripe tomatoes into large chunks (remove the stems, leave the skin.) Stew them on the stove until they break down. We put it on low for 30-60 minutes. Let the tomato mixture cool and blend with an immersion hand-blender (regular blender works too).

Bartlett Pears

Make a really easy pear butter with your crockpot. Wash, core and cut into chunks enough bartlett pears (with the skin) to fill your crock pot. Set on high and leave it for 4-6 hours. Remove the lid and blast it with a hand blender until smooth. Set on low with the lid off until it reduces and reaches the sweetness and consistency you want. Fill small glass jars with the mixture and store in your freezer. Great on yogurt, toast or add to desserts for a healthy natural sweetener.

Cucumbers

I have done my share of canning and it is so rewarding but does take a lot of time. If you want an alternative that is quick and easy try freezer pickles. Slice unpeeled small pickling cucumbers (2 quarts), onions (2 med), salt (1 tbsp), vinegar (1 cup) and sugar (1 cup). Size up as needed. Combine cucumber, onion and salt into a bowl and let stand for 3 hours. Warm vinegar and sugar until dissolved. Drain the cucumber mixture and combine with the liquid. Sit for about 30 minutes, ladle into containers and freeze. This is so good on sandwiches!!

We have tomatoes, pears, cucumbers, herbs and more in bulk. Go to www.rumarfarm.ca to order your produce or text Marc if you want anything custom.

Here is what we have this week:

Pears, Peaches, Plums

Melons – Black Mountain, Bradford, Honey Dew, Cantaloupe and Rumar Sweet

Zucchini and Summer Squash

Cherry, canning and heirloom tomatoes

Cucumber – pickling and slicers

Eggplant

Radish

Green onions

Garlic

Stir Fry Mix