Summer is here again.
It’s the hunker-down season in Central Texas and time to be thankful for Barton Springs Pool and shady pecan trees. Local food production slows down over the next few months but you can still enjoy the summer harvest of these local fruits, herbs and vegetables: arugula, basil, beets, blackberries, blueberries, corn, cucumbers, dewberries, eggplant, figs, garlic, green beans, melons, mint, onions, okra, peaches, peppers, pomegranates, pumpkins, shallots, squash, tomatoes and zucchini. Summer is also a good time to think about preserving this bounty—by freezing, drying, pickling and canning.
Out just in time to educate us is Eugenia Bone’s well-written and beautifully illustrated Well-Preserved: recipes and techniques for putting up small batches of seasonal foods. Find an excerpt from her book on various preserving techniques and several recipes, including one she adapted just for us on preserving fresh Texas figs.
Cover: Eggplants harvested at Habitat Suites by gardener Jason Minshew.
Photograph by Jody Horton.
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Editor's note: Although opinions expressed in Edible Austin's articles don't necessarily reflect those of our publication or staff, we would like to apologize for any hurt feelings caused by the Notable Edible featuring Rockstar Bagels (June 2009).