There is a new movement, a hip new way of eating called Farm to Table. There are restaurants that specialize in this, serving locally grown food. I support people eating healthy, locally etc.… A bonus of Farm to table is you can keep your inventory longer. Blurb from Farm to Table article: Food that is purchased directly from the farm will naturally last longer on your shelf. It hasn’t spent time in a processing plant or on a truck for shipment. It came straight from the ground to you, meaning you just bought yourself more time to think creatively. Interesting concept, the movement tells you how to shop, harvest season etc. But what about preserving? Since we are survival monkeys we think beyond next week and the week after. When we think creatively, we think months to years in advance. Preserving food is a chore. One of the most important chores you will do. Depending on how you put your food by, it can be real time consuming. We live in a world of convenience but what happens when those conveniences disappear? I am real interested in the tips, tricks plus less resource consuming ways of preserving food. This month let’s talk about preserving our harvests. Old method, new methods Drying Freezing Freeze Drying Water Bath Canning Pressure Canning Fermentation & pickling (there is a difference) Using salt or alcohol Or maybe you have another way of preserving you harvest. Do you have a family recipes or story to share of how your Grandmother or Mom used to do things? Not just fruit and vegetables, grains and meats also have preserving steps.