ThursdayĀ heralds the official first day of autumn.Ā  Apple-picking, tailgating, andĀ PSL’s ā˜•ļø aside, fall probablyĀ representsĀ the most important season of the year, food-wise.

 

ThisĀ period marked the busiest time for our ancestors, as they struggled toĀ reap their crops, and then preserveĀ them until the first shoots of the following spring brought them much needed sustenance.

 

Many of the most beloved culinary techniques are rooted inĀ harvest traditions. šŸ‘ØšŸ»ā€šŸŒ¾

 

Fermentation, including pickling, brining, and vinification šŸ· worked to extend fruit and vegetable shelf lives.Ā  Curing andĀ smokingĀ of proteins allowed them to last throughout the toughest winters as well.Ā Ā šŸ„“

 

Food preservation relies on the prevention of microorganism growth and theĀ slowing of oxidation.Ā  Our forebearsĀ created proven (and often delicious) methodsĀ of prolonging their foodstores, while understanding little of the underlying science.

 

The shelf life of today’sĀ fall bonanzaĀ can be extended by these and other classical ways as well as, and in conjunction with, more modern methodologies:

Blast Chilling

Ā Vacuum Sealing

Shock Freezing

Conserving “fresh” taste, color, nutrition and texture, these newer techniques have the added benefits of reducing theĀ incidences of harmful carcinogens.

 

We’ve taken full advantage of our Garden State Culinary Center at Pecinka Ferri this year, growing, pickling, canning, freezing and storing our crops.Ā The Test KitchensĀ here provided the proper toolsĀ to getĀ the job done, and our chef and crew reveled in putting a new twist on these ancient traditions!


October 1st – new price lists on Blodgett-Marsal & Market Forge!



https://www.youtube.com/watch?v=Xy9Pcmv6yNc