Wishing I had the time to put away more I have been making jam and freezing fruit and vegetables. We are fortunate to have access to wonderful locally produced food. Close by we have farmers' markets and our own Mac Market at McGill, MacDonald campus in Ste-Anne-de-Bellevue not to mention gardens in our own back yards. Learn how to preserve food that is abundant now to enjoy during the winter months. Preservation Society Home preserves 100 Modern Recipes by Camilla Wynne has delectable and creative ways of preserving your favourite food. Or Brown Eggs and Jam Jars by Aimée Wimbush-Bourque for recipes on seasonal cooking.
The Third Plate by Dan Barber, Executive chef of Blue Hill Restaurant in Manhattan's East Village offers the 'third' alternate way to make nutritious choices following the natural rhythm of the seasons. Eat Local for Less:The Ultimate Guide to Opting Out of Our Broken Industrial Food System by Julie Castillo will help you navigate when you are food shopping. In eBook format Edible DIY by Lucy Baker teaches you how to make your own gifts. And for a real eye opener check out Tomatoland by Barry Estabrook about what we are consuming with produce imported during winter months.