Just the other day someone mentioned that winter is a great time to learn a new food preservation skill. I thought that was so insightful. That’s because it seems completely counter-intuitive.
After all - preservation usually focusses on fruits and vegetables - both of which are not exactly abundant right now (at least not fresh, local produce). Especially not here on the frigid Canadian Prairies.
In reality, there are several reasons why winter is the ideal time to learn the traditional food preservation skill known as fermentation or culturing.
- You’re probably spending more time indoors. Learning a new skill is a great antidote to cabin fever and it’s also incredibly gratifying.
Some of the supplies you might need...
- Fermented foods boost your immunity. And that means you could avoid hacking, sneezing, sniffling and coughing your way through what’s too often referred to as “cold and flu season’ (who came up with that anyhow?)
- Spring (and warmer weather) is right around the corner.That means you’re going to want to get outside and maybe even plant your garden. If you’ve got a green thumb, spending time in the kitchen (no matter how short a span) isn’t going to be a top priority!
Can't you just tell spring is coming?
- You’ll be confident, prepared and ready to roll at harvest! As produce comes from your garden, your farm share (CSA), or local farmers’ market, you can preserve a little at a time instead of facing a big chore at season’s end. (and you can experiment with all your fresh herbs!)
So there you have it. At least four good reasons to get on it now. Have you learned any new food skills this winter? Or is there one on your wish list?