Winter CSA (Community Supported Agriculture)
from High Hill Orchard in Meriden, CT
CT NOFA was awarded a grant from the U.S. Department of Agriculture to develop a program specifically for specialty crops in Connecticut. Titled “Winter Food: Growing, Storing, Marketing and Cooking Specialty Crops for the Cold Season”, this program will focus on increasing the availability, sales and consumption of locally-grown, organic and sustainable fruits, vegetables and herbs in the winter and on educating farmers in the best practices for growing, storing and marketing winter crops.
Check back here for additional details on conferences and on-farm workshops for creating new, or improving existing, systems for winter food specialty crops. Farmers will learn about best practices, successful and exciting varieties and practical storage facilities that other farmers are using.
Click HERE for recipes and winter food storage tips.
Bill Duesing's Winter Food-Root Cellars and More presentation
Greenhouse workshop presenter John Bartok's Increase the Efficiency of Your Greenhouses
Eliot Coleman youtube videos: here, here and here.
2012 Production Guide for Storage of Organic Fruits and Vegetables
National Center for Home Food Preservation
USDA Complete Guide to Home Canning
Penn State Home Food Preservation
pickyourown.org preserving information
Information about Pomona’s Pectin
Storing vegetables at home
Cornell Storage Guidelines for Fruit and Vegetables
Root Cellars: Safe & Secure from the Corporate Food Chain-a MOFGA publication
The Green Life Farm’s Blog by Bonnie Kerr includes a video on building a hay bale root cellar
Ball Complete Book of Home Preserving by Judi Kingry
Put ‘em Up by W. Sherri Brooks Vinton
Independence Days: A Guide to Sustainable Food Storage and Preservation by Sharon Astyk
Yes, You Can! And Freeze and Dry It, Too: The Modern Step-By-Step Guide to Preserving Food by Daniel Gasteiger
The Beginner’s Guide to Preserving Food at Home by Janet Chadwick - More creative
The Complete Book of Small Batch Preserving by Ellie Topp & Margaret Howard
The Art of Preserving (Williams Sonoma) by Rick Field & Rebecca Courchesne: Specialty recipes, innovative, fabulous photographs
The Joys of Jams, Jellies & Other Sweet Preserves by Linda Ziedrich: For the serious canner
The Joy of Pickling by Linda Zeidrich
The Natural Canning Resource Book by Lisa Rayner: Explains the science behind the USDA canning guidelines and encourages you to develop your own science-based recipes
Canning for a New Generation by Liana Krissoff
The Complete Root Cellar Book by Steve Maxwell & Jennifer MacKenzie: Includes building plans, technical information, uses, and recipes
Root Cellaring by Mike & Nancy Bubel
A Taste of the Past radio show - Food Preservation's History and the 21st Century Root Cellar
December 29, 2010 Press Release