wintertime foods

[Guest guest]

Hi All,

 

I'm curious as to what people eat during the winter when produce starts to look

sad and wilted. I'm still new to raw foods and in the learning curve. Sprouts

and citrus and root vegetables would make sense to me. Grains and seeds don't

really have a season. I'm already missing the berries out of my garden. I'm

more of a local food person and tend to avoid tropical fruits and eat more tree

fruits like plums and cherries and such. On that train of thought I've seen a

lot of recipes that use dates to sweeten recipes. I was wondering how prunes or

soaked raisins would work as a sweetener? I'm open to comments. For those of

you with gardens or fruit trees, how do you deal with the overabundance in

season. I've dried about 100lbs of apples and just got offered more apples. I

had about 20 quarts of cherries(frozen) earlier this year plus freezer jam and I

didn't even really make a dent in the supply of cherries I had at the time.

Canning and traditional jams are cooked, drying and freezing make sense. Have I

overlooked other raw preserving options?

 

I lurk on the list and keep an ear open although I'm not likely to get down to

Seattle and visit.

 

Laurie in Ferndale

[Guest guest]

Hi Laurie,

Something I haven't tried yet, but many are enthusiastic about, is naturally

pickling fresh raw produce through fermentation and then storing it in a cool

place for eating during the winter.

 

May your day be filled with clarity, grace, strength, progress, and warm

laughter,

Roger

 

-

" beattra " <needlewitch

 

Friday, October 09, 2009 9:12 AM

wintertime foods

 

 

> ... Canning and traditional jams are cooked, drying and freezing make sense.

Have I overlooked other raw preserving options?

> ...

> Laurie in Ferndale

 

 

 

[Guest guest]

Regarding alternatives to dates: I frequently use figs - sometimes fresh and

sometimes I soak the dried ones - in place of dates. They are supposed to be

much higher in fiber. I'm sure raisins would work well too - I'm just not a big

fan of raisins so I haven't tried. I've also used dried apricots (soaked), and

in a pinch, a fresh banana. They've all worked great.

 

 

, " beattra " <needlewitch wrote:

>

On that train of thought I've seen a lot of recipes that use dates to sweeten

recipes. I was wondering how prunes or soaked raisins would work as a

sweetener? I'm open to comments.