August Kids’ Corner
from the Gale River Cooperative Preschool
Fun Outdoors for Kids of all Ages!
August is a time of abundance in the northeast. Our local produce is bountiful and most growers have more zucchinis than they can handle! While this time of year may feel extra special to farmers and gardeners who are watching their hard work pay off, it might not feel much different to the average family. Between supermarkets, global food transportation, and refrigeration, we are able to eat a wider variety of food, year-round, and keep it fresh longer. However, if you do have a garden, or if your family would like to collect wild fruits like blueberries, you may be wondering about food preservation.
The earliest forms of refrigeration in New England involved harvesting naturally forming ice and keeping meat, dairy, and produce cool in an ice box. This was the go-to system in the 1800s and it wasn’t until the early 1900s that electric home refrigerators were created. By 1940, over 50% of American homes had refrigerators. Prior to wide scale refrigeration however, people relied on a few different methods to keep their food safe to eat. These included pickling and canning.
The goal of preserving food is to slow down or stop microorganism growth so the food doesn’t go bad. In a few cases, like cheese, you are encouraging specific bacteria to grow. Pickling is most often done with vegetables and fruit and involves submerging the food in a mixture of vinegar, water, sugar and salt. It’s very easy and adds that briney zingy flavor to food like pickles! You can also add seasonings to change up the flavor profile of your pickled food. If you don’t plan to can your pickled food, place them in the fridge and they will last for up to a month. Canning is a bit trickier as you are creating a vacuum inside your jar, usually by placing your jars of food in a boiling water bath. Because bacteria can grow and make you sick if the process isn’t done properly, it’s important to follow a modern recipe and check your seal before opening the jar for the first time. Home canning can keep your food shelf stable and safe for up to a year.
Instead of watching your August harvest shrivel in the fridge, find some pickling or canning recipes and enjoy your own food year-round!
Want tips on how to explore food preservation this August? Interested in fruit and seed activities and crafts? We’ve got you covered!
Playing with ice is a fun experiment, especially on hot summer days. Use some ice cubes to paint on stone paths, or see how salt interacts with ice. You could also add paint or food coloring to your ice cube tray, and then see how the colors interact when the ice melts!
Taste tests can be a fun way to explore new foods and flavors! Gather some fresh food and then a preserved version (cucumbers and pickles, blueberries and a blueberry jam, etc.) As you try both things, have your child describe what they’re tasting. What’s similar and what’s different?
For food preservation with children, pickling is the easier way to go and gives you a relatively quick result. Involve them in harvesting the food too. If you don’t have a home garden, check out a local farm and see what food they have available that pickles well. Work together to cut up the food, prepare the pickling liquid, and fill your jars. If you don’t want to wait too long, you can enjoy some pickled treats in just 15 minutes, though for stronger flavor, waiting longer will be your best bet.
Thanks to our partner, the Gale River Cooperative Preschool in Bethlehem, for helping our area parents get kiddos outside for fun no matter the time of year.
We can't wait to share the family fun we're planning with you. Keep an eye out in the coming months for announcements.
