Our first published article – Spring Preserves
Dana and I have kept the following a secret from all but a few close friends and colleagues – we`ve published our first article in a magazine and have been signed on for a series of articles featuring ideas for local preserving that match with the seasons (we are expecting spring, summer and fall).
We quietly asked several people for their ideas as well – Tigress reminded me of leeks which I make every year and had originally forgotten so a giant thanks to her as well!
Click on the picture for a large version (if it looks small, zoom on in since that copy is massive 
)
The idea behind the articles is to share with people some options for preserving and broaden understanding that preserving can be done throughout the year (many focus on the fall for it) and share some ideas on what people could do with locally sourced food — from the farmer`s market, forest or their own gardens.
The article combines the best of both of us and a real collaboration of our efforts. I`m very excited and can`t wait to see it in my hands (the magazine is on the streets of Toronto now). The magazine is Edible Toronto, a quarterly feature on the local food community here. Gail, it`s publisher, has been fantastic, supportive and helpful through the process; she seemed as excited as we were with the article which was (and is) very motivating.
In the coming days we are going to detail recipes on each of the items below. Some of them will be recipes we`ve used and loved and others will be from sources we trust and will be trying this year. Each article will be tagged with wellpreservedediblespring and clicking that will bring you to all of the published articles in the series.
We tried to pick a very wide range of items to share ideas and would love to hear your favourite spring preserving ideas.
To see more of Dana`s design work, visit her portfolio here. You may even see a few food products you recognize .
Lastly, if there are any bloggers (or others) that wish to print, share or post the article, please feel welcome to – I just ask that you let us know and clearly indicate that it is by WellPreserved.ca as originally printed in Edible Toronto (this is a requirement of printing it). A link aback to us would be swell.
Feedback is welcomed too – we`re already starting to grind on the summer article! Any fave ideas for that?
Comments
Congrats!
Look forward to the rest of the articles!
Awesome you folks rock my foodie world!!! So proud to know you both!!!
I can’t read it and I can’t zoom in on it. Help! I’d love to read about dandelion wine!
MK, I`ll take a look on the weekend as to why you can`t see it… I`m going to guess it`s a browser thing but I`ll peak. If i can`t get it going for you, I`ll send an email with it
Joel
Great art! And two questions that showcase just how little wisdom is passed down these days. Are these the very same dandelions that grow in the yard as weeds? And are those really leaves from a regular old beech tree?both stupid questions. Sorry.
Hi Ellen, thanks for the comment!
We`ll be sharing more details this week and neither question is stupid – we have indeed lost so many of our roots to food. They are both the same as you mentioned – and somethign we are learning about a great deal as well. I`ll share more this week – sorry to tease it
Joel
[...] 1, 2010 by Joel As part of an ongoing series of posts following up our article on Preserving Spring in Edible Toronto, today`s post is a how-to preserve one of my all-time favourite spring [...]
Well, I look forward and in the meantime, I’ll grab the ramp tops that have sat in the deep freeze for a year and make some pesto. Also in the meantime, do you ever can pesto? Or portions of pesto? I have searched and searched. My thought is to can everything but the cheese/oil, adding those bits at service.
[...] post in our Preserving Spring series. We are continuing to write one per day as a follow-up to the article in Edible Toronto. We`re continuing to do one-a-day until complete and you can see the entire [...]
[...] that`s all for today`s post in our Preserving Spring series. We are continuing to write one per day as a follow-up to the article in Edible Toronto. We`re [...]
[...] that`s all for today`s post in our Preserving Spring series. We are continuing to write one per day as a follow-up to the article in Edible Toronto. We`re [...]
[...] that`s all for today`s post in our Preserving Spring series. We are continuing to write one per day as a follow-up to the article in Edible Toronto. We`re [...]
[...] that`s all for today`s post in our Preserving Spring series. We are continuing to write one per day as a follow-up to the article in Edible Toronto. We`re [...]
[...] that`s all for today`s post in our Preserving Spring series. We are continuing to write one per day as a follow-up to the article in Edible Toronto. We`re [...]
[...] This was an article we wrote for Edible Toronto last year (the original article and links to recipes can be found here): [...]