Preserving the Harvest

• 1 cup fruit of your choice (blueberry, wineberry, raspberry, peach, etc.)
• 0.75 to 1 cup sugar
• Squeeze of lemon juice
• Cinnamon (optional)

1. Pour fruit and sugar into a sauce pan, heat over medium heat
2. Mash fruit using a fork or masher
3. Bring to a boil and then simmer uncovered for 20 min, stir occasionally
4. Allow it to cool and then transfer to mason jars

Jam will thicken upon cooling. Store for about a month in the fridge.

• 1 onion, carrot, garlic, celery stick, finely chopped
• 3-4 tomatoes or 1 quart cherry tomatoes, chopped (no need to core them)
• 1 can of cannellini beans (optional but adds creaminess and protein)
• 1/2t dried oregano and basil
• 1/4t dried thyme and rosemary
• 1T brown sugar
• 1-2 cups water

1. Heat olive oil in sauce pot. Once hot, add onion, garlic carrots, celery and saute for 5 minutes
2. Blend tomatoes in a food processor/blender. Add to pot
3. Blend beans in a food processor/blender. Add to pot (optional)
4. Add spices
5. Add water to your preference (2 cups makes it more like a soup texture, 1 cup is thicker sauce)
6. Bring to a boil and then simmer for 20 minutes
7. Allow to cool and then pour into mason jars, if freezing, leave head space in jar
8. Transfer to freezer or store in refrigerator 

• 2 cups of greens (spinach, kale, garlic mustard, kale, pea shoots, chard, or a mix)
• 1/4 cups pine nuts or sunflower seeds or walnuts
• 2 cloves of garlic
• 1/2 cup of olive oil
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup parmesan or pecorino cheese, grated
• A few squeeze of lemon juice

1.  In a food processor, pulse greens, nuts, and garlic until finely minced
2. While blending, pour in the olive oil and blend until smooth
3. Add sugar, salt, cheese, and lemon juice. Pulse until combined
4. Freeze in silicone ice cube trays. Pop out and store in a plastic bag

Lasts for 6 months in the freezer