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Late summer means preserving all the things, whether you grow your own food like I do at Catbird Cottage, or you’re one to fall into reverie, dazzled by the innumerable tables of colorful fruit and veg at the farmers’ market. Right now, my daily goals include preserving this bounty as much as possible. I make quick, vinegar, and fermented pickles, bottle up summer sauce and jams, infuse salt, sugar, oils, and vinegars with tender aromatics, and generally work on overdrive so when days are cold and short, I have the bursting bright flavors from warmer days to keep me company. Here are a few tried-and-true methods to capture the seasons, so when cold winter days hit again, you can reap the benefits and enjoy bottled sunshine.
Pickling less-than-ripe peaches is a fun way to carry the season forward. Pair them with rich cheeses or meats, and keep a puckery token of summer close at hand.
