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Non-fruit, garden keepers high in Vit C: cabbage and potatoes!
Cathy - does fireweed grow down "south"? And we can't forget blueberries, low & high bush cranberries, salmonberries, cloudberries, service berries which all grow wild and can be harvested frozen in the snow (if you can find and beat the critters to them!) or harvested in season and dried or made into lovely preserves!!
In Montana, one way you can always tell a real old homestead when you find an abandoned cabin or parts of one out on the plains or in the hills is the real ones always have a rhubarb plant growing somewhere close by.
It is one plant that really grows well here and grows back year after year with almost no care, and it is really good for you too!
Perennials are a bit tricky up here in the Interior, they don't always overwinter without help, but I would love asparagus and DH loves rhubarb. Kale is probably the best leafy green in really cold places, in an insulated cold frame we can harvest it until mid-November when it takes a nap until mid-February. In places that have more light and aren't quite as cold, kale grows and harvests just fine in light snow.
Non-fruit, garden keepers high in Vit C: cabbage and potatoes!
Cathy - does fireweed grow down "south"? And we can't forget blueberries, low & high bush cranberries, salmonberries, cloudberries, service berries which all grow wild and can be harvested frozen in the snow (if you can find and beat the critters to them!) or harvested in season and dried or made into lovely preserves!!
What was very popular in Yugoslavia was putting whole cabbages in barrels with water and salt to ferment. This was done in the fall and then during the winter we would eat it in all sorts of recipes - my favorite - "sarma": http://en.wikipedia.org/wiki/Sarma_(food)
I remember getting a shot of that stuff for the first time without knowing what it was. A friend of mine had gotten some in town from a local that made it in Mostar.
YIKES!!!!
It was a little strong...... I don't think the guy tempered it down to at least 120 proof, which would have been nice.
Don't know if that actually qualifies as "preserving" MT But, the Russians "preserved" their potatoes via fermentation and distilling as well... mmmmm, vodka!
..putting whole cabbages in barrels with water and salt to ferment..
My Germanic ancestors call their shredded version sauerkraut.
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But, the Russians "preserved" their potatoes via fermentation and distilling as well... mmmmm, vodka!
