Thursday heralds the official first day of autumn. Apple-picking, tailgating, and PSL’s âïž aside, fall probably represents the most important season of the year, food-wise.
This period marked the busiest time for our ancestors, as they struggled to reap their crops, and then preserve them until the first shoots of the following spring brought them much needed sustenance.
Many of the most beloved culinary techniques are rooted in harvest traditions. đšđ»âđŸ
Fermentation, including pickling, brining, and vinification đ· worked to extend fruit and vegetable shelf lives. Curing and smoking of proteins allowed them to last throughout the toughest winters as well.  đ„
Food preservation relies on the prevention of microorganism growth and the slowing of oxidation. Our forebears created proven (and often delicious) methods of prolonging their foodstores, while understanding little of the underlying science.
The shelf life of today’s fall bonanza can be extended by these and other classical ways as well as, and in conjunction with, more modern methodologies:
Blast Chilling
 Vacuum Sealing
Shock Freezing
Conserving “fresh” taste, color, nutrition and texture, these newer techniques have the added benefits of reducing the incidences of harmful carcinogens.
We’ve taken full advantage of our Garden State Culinary Center at Pecinka Ferri this year, growing, pickling, canning, freezing and storing our crops. The Test Kitchens here provided the proper tools to get the job done, and our chef and crew reveled in putting a new twist on these ancient traditions!
October 1st – new price lists on Blodgett-Marsal & Market Forge!
