Making fermented foods to preserve the harvest, while adding nutrients and zippy flavours
Monique Vassallo remembers asking her mom what Grandma Amirault had in the big crocks in the cellar. Under the wooden lid and heavy rock were vegetables: string beans and passe-pierre – wild Goose Tongue greens – that her Acadian grandmother had picked along the Petitcodiac River in Memramcook, New Brunswick.
Harvesting vegetables from a winter garden takes a bit of planning: gardening in January really means doing the bulk of the gardening before January. That means planting the right veggies at the right time of year. It means paying attention to maturity dates and hours of sunlight each day. Once sunlight drops below 10 hours per day (usually around mid-November in Cape Breton until mid-February), everything stops growing. The trick is to get everything in the ground with some growth on before then.