Trays of yellow, red, orange, green and pink tomatoes shine under the morning sun. Bell peppers of the same colors are piled high and purple eggplants and beets peek out from around wooden boxes of long, slender green and purple beans. Carrots the color of a sunset fill more trays. Leafy bunches of basil, oregano, thyme and parsley provide an aroma to inspire any aspiring chef. The display table of a farmer’s market vendor in early September is much like a work of art– and it is a sight that tells a story of hard work, dedication to a piece of land and the love of a simple and sustainable lifestyle.  And it provides plenty of ingredients for a weekend of putting up the harvest.

There is something undeniably real about taking plants that were grown from local soil , chopping them up, mixing them together, cooking them down and putting them into jars to be enjoyed in the depths of winter. In an era where one can get any type of food at any time during the year, there is something more real about not indulging in the “get it now” attitude and the unsustainable way of living that punctuates so much of the “developed” world. What if growing (or knowing the grower) and perserving food ourselves was our default, much going to the grocery store or Target tends to be? What if shopping meant waking up early to get first pick of the produce on Saturday morning? What if food meant gardens, pastures, and a freezer full of frozen fruit, veggies and sustainably raised meat?  What if convenience food meant popping open a jar that spent time in a pressure cooker or snacking on fruit that once lined trays of a food dehydrator?

This past weekend was our annual food preservation family gathering – the goal each year is to preserve most of the fruits and vegetables we will need to get us through the winter and early spring before things start growing again in the Midwest. This year we succeeded in canning jar after jar of beets, salsa, tomatoes,  and apple sauce; we froze peppers, basil pesto, raspberry and plum jam and zucchini bread; we dehydrated eggplant, more tomatoes, peaches, hot peppers and herbs. The work was simple-harvest, chop, mix, jar and boil, freeze or dry. But through this simple work, a rhythm that is missing from a world of offices, supermarkets and interstates is always rediscovered. A sense of belonging to the earth, gratitude for what the earth can provide and appreciation for the hands that cultivate it is rekindled. As the shelves fill with jars, relationships deepen, feelings of accomplishment settle on tired bones and living a simple but authentic life becomes more of a reality.

What if every weekend was like that?

One thought on “Preservation

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