(mailing, James Berry)
[[invoke. page:newsletter1 # These are some of the fields that may be used # ============================= # leadimageid: # leadtext: # story1id: # story1text: # story2id: # story2text: # recipe1id: # recipe1text: # recipe2id: # recipe2text: # vad: (html for vertical ad) # hitBucket: (name used to track delivery) # ============================= leadimageid: 224274 leadtext: !fmt/block | h1. Dear readers, In my childhood, my family set aside the summer's bounty for winter feasting. Whether it was smoked salmon (which, by the way, freezes beautifully), canned cinnamon-applesauce, corn cut from the cob and frozen, or polished jars of amber honey, we put food up. As an adult, I never reached the level of preserving that my grandparents and parents achieved. But every year there are a few things I do; and every year I'm doing a bit more. Here are three ideas for easy preserving: Make [/books/collections/allbooks/Essentials+of+Classic+Italian+Cooking/pesto?utmsource=NL20090701&utmmedium=email&utmcontent=Pesto&utmcampaign=SummersBounty pesto] from bunches of fresh basil and freeze it in little jars; find an empty large deli jar and fill it with [/recipes/collections/Contributors/lizcrain/marysspicygarlicdills?utmsource=NL20090701&utmmedium=email&utmcontent=SpicyGarlicDills&utmcampaign=SummersBounty "Mary’s Spicy Garlic Dills"], which will stay crunchy in your fridge for six months; and freeze blueberries in plastic containers (freeze them first in single layers on cookies sheets to prevent them from sticking together). If you're more ambitious, you can [/mix/dinnerguest/jamminwithsummerfruit?utmsource=NL20090701&utmmedium=email&utmcontent=Jammin&utmcampaign=SummersBounty "make jam"] or freeze [/recipes/collections/Culinate+Kitchen/Basics/Summer+Tomato+Sauce+with+Roasted+Vegetables?utmsource=NL20090701&utmmedium=email&utmcontent=SummerTomatoSauce&utmcampaign=SummersBounty "Summer Tomato Sauce with Roasted Vegetables"]. Or buy a food dryer and [/articles/firstperson/campingcooking?utmsource=NL20090701&utmmedium=email&utmcontent=CampingCooking&utmcampaign=SummersBounty "learn to use it."] I know many of you are up to your elbows in the kitchen these days, putting food by. Please [/user/Kim/blog/july1newsletterpreservingfood?utmsource=NL20090701&utmmedium=email&utmcontent=KimsBlog&utmcampaign=SummersBounty "tell us"] what you're preserving right now. Kim Carlson Editorial Director P.S. Rob Smart is [/articles/opinion/profoodis?utmsource=NL20090701&utmmedium=email&utmcontent=ProFood&utmcampaign=SummersBounty '"Pro Food."'] Are you? # The lead text story1id: 230951 story1text: "Matthew Amster-Burton is revving up the blender. Find out how he's improved his milkshake technique." story2id: 232207 story2text: "Don't be intimidated by puff pastry. Here's an easy, elegant dessert that looks as if it came from the pastry shop." recipe1id: 32092 recipe1text: "If you have sour cherries, use them in this crisp. A few raspberries work fit in nicely as well." recipe2id: 221154 recipe2text: "A roasted red-pepper relish and mint pesto dress up this twist on classic Fourth of July fare." # The ad vad: | <a target='blank' href="http://www.foodalliance.org/"> <img src="http://ads.culinate.com/foodalliance/newsletterjun_09.jpg" " width="120" height="600" alt="" border="0"/></a> ]]