Holding on to the season

There is a point in August when the season begins to feel abundant and fleeting at the same time. Herbs are getting unruly, fruit is ripening faster than we can use it, and suddenly everything seems to need preserving at once.

Slow Living Kitchen has been quieter for a while, but the work behind it has continued. Much of my work in journalism, specifically at Food & Wine, has centered on the cost of food and what happens when feeding ourselves becomes more expensive, more complicated, and more exhausting.

Those stories have only made me more certain that this space still matters. I want Slow Living Kitchen to remain a place for practical, seasonal food knowledge: preserving what is abundant, making the most of what we have, and finding ways to keep dinner nourishing, manageable, and connected to real life

As summer begins to turn, here are five things from the Slow Living Kitchen archives that can help you hold on to a little of the season.

• Wild black raspberry jam: For berries that are becoming too soft to keep but are still too good to lose.
• Jalapeño salt: A simple way to preserve fresh peppers without filling the freezer with another container.
• Dehydrated plums: Useful when ripe fruit is piling up faster than you can eat it.
• Honey-fermented ginger: Something you can start now and keep on hand as the weather begins to cool.
• Fresh-to-dried herb conversion guide: For the herbs that are taking over the garden, windowsill, or farmers market table.

I am also thinking carefully about what would be most useful to share here next.

What are you trying to preserve, forage, cook, or make before summer ends? Reply and tell me. I'm using your answers to decide what Slow Living Kitchen focuses on next, and I'll be writing first to the readers who respond.

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Stephanie

600 1st Ave, Ste 330 PMB 92768, Seattle, WA 98104-2246
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