2025 February 8 Enjoying the Harvest

I’m getting used to the slowness of the winter off-season. Chilly walks to the frozen lake, board games, cozy naps, baking fresh breads and simmering soups. I’m getting my seeds organized for winter sowing and dreaming about spring. 

As I made a sandwich today, Carli and I wondered how salt and black pepper became the standard on American tables. I mentioned how in Nicaragua, hot sauce and pickled veggies were common table condiments. Then it hit me…PICKLES!

I pickled yellow squash, onions and chiltoma peppers in the summer and here they were ready to eat. They are zingy crunchy good and my mouth waters just thinking about them. Carli says we need to make more pickles next year and I couldn’t agree more.

These pickles were easy to make with a hot water bath. Just vinegar, sugar, and peppercorns made such simple flavors that we can still taste the veggies too.

Part of living a regenerative lifestyle is preserving the harvest for times like these. We have organic crunchy veggies right now in February. Enjoying the summer harvest in the middle of winter is a true delight.