Here, in Canada, we’re nearing the end of winter. This is the most difficult time of year for those of us who thrive on plant-based eating. Nothing is growing other than greenhouse tomatoes and cucumbers. All fresh fruit and vegetables travel far to make it to our markets.
I do my best to eat local – both because I want to support my local businesses and because I want to avoid adding any unnecessary greenhouse gasses by eating foods that travel far to get to me.
One old-fashioned way to do both is through canning when fruits and vegetables are at their peak and eating them in the middle of winter. Over the summer and fall, I’ve made a number of jams, relishes and chutneys that I’m enjoying now.
In my oatmeal this morning, I have added a generous helping of apple pie jam that I make in the fall with apples we picked at a local farm. It is delicious and a great way to change things up. We still have a few jars left of yellow plum jam, peach jam and rhubarb jam – my kids love them on their peanut butter sandwiches so we go through a lot. But my favourite way to eat them is in my morning oatmeal.
Canning is a great way to bring the flavours of summer and harvest into the depths of winter. It’s not difficult once you get the hang of it. Small batch canning is an accessible way to start.
How do you add variety to your winter meals?