A favorite breakfast treat for me: New England milk and yogurt blended with our frozen summer raspberries and blueberries (and a touch of New Hampshire maple syrup). Yum!
A New York Times columnist recently wrote that it is erroneous to think that people living in cold places can sustain a trendy local diet in the winter. Who can imagine pulling carrots from the frozen tundra or subsisting only on kale, and who can sustain themselves on a cute home-grown garden? Well, I have a lot of conflicted thoughts about how trendy and elitist this approach to food is (perhaps for another post), but this guy seems to have missed out on the fact that human beings have been growing and storing food for thousands of years and - with the ease of modern technology - we New Englanders can still have access to local food in the winter! In the West household, we have been rewarded with tasty winter treats because of our good planning: frozen berries, peaches, and apple sauce, pesto, canned pickles, dried sage, rosemary, and thyme, and oven-dried tomatoes. I could certainly have done more this summer, but I have little space to store it - I dream of the day that we have a root cellar and a chest freezer.
You might recall that I canned pickles this summer from New England cukes and dill - they are delicious, crisp, and fresh!
