Honey is the number one item on our list. We buy the majority of the honey we eat from Foppema's Farm. We love the flavor and appreciate the fact that it's a local product, simply collected with all the phytonutrients and traces of local pollens.
Honey stores perfectly well in a cool dark spot and will last for years, so we never worry about buying too much. Our only concern is making sure we have enough to get through the months when we can't get our favorite.
Young, Fresh Ginger
Local, young ginger from Old Friends Farm is another fall favorite around here. Penny recently read this page on the Old Friends website about freezing this lively, full-flavored alternative to the dried-up ginger you often find in mainstream stores.
She tried it and is thrilled to know she can have a supply of great ginger until next September rolls around and it appears again at the corner of the Atlas Farm stand devoted to products from their neighbors at Old Friends Farm.
Maple syrup is available all winter but if you like to buy it at the market, you can stock up. This jug came from Boston Organics and we keep it in the freezer. Pure maple syrup has no additives or preservatives. It has a higher water content than honey, so it can and will grow mold if you don't use it quickly.
In the freezer, it never becomes solid so you can still pour out what you need and return the jug to it's chilly storage spot.
Pumpkins and Winter Squash
More cooks are discovering the golden goodness of winter squash, and pumpkin. Food sites like The Kitchn are showing us how to make the most of the harvest while it's in season. Here's a recent post they did on "Two Ways to Freeze Winter Squash."
What will you be taking home to store for winter use? How will you store it? How will you prepare it? Are you making jams and jellies? Apple butter? Hard cider? Tell us about your favorite stockpiles!
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Words: Penny & Ed Cherubino
Photography: © 2013 Penny & Ed Cherubino
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