Thursday, October 3, 2013

Saving the Seasons

Transforming cucumbers into pickles.
Freezing basil pesto.
Moving 35 pounds of onions to the basement storeroom.
Freezing corn from the community garden.
Canning applesauce, pie filling, and cider.
Freezing shredded zucchini.
Its a busy time of year, but oh so worth it come winter.

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