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ResourceParticipants > Emily LeVine
1. Emily, what was one highlight of the Local Foods Challenge this fall during harvest time?
Spending hours and hours and hours canning and drying and freezing, knowing that when I opened the freezer in February to find raspberries and swiss chard it would be worth every minute.
2. What can be a typical meal for you in January?
Squash and beef stir-fry with garlic, onion, and potatoes topped with homemade yogurt along with wild rice and homemade bread.
It sounds good (and it is), but it DOES get a bit repetitive.
3. How is your pantry holding up now that winter is in full swing?
Most of my squash is holding up really well, but this morning I had to toss a magical shrinking buttercup that started the size of a large man's head and ended up the size of a golf ball. My carrots went moldy, because I didn't really store them well, and about a sixth of my garlic is sprouting. My potatoes are great, my onions are great, and I have beans up to the ceiling.