Tell me about seasonal eating. One of the challenges you might run into is that you have to get used to seasonal eating. That means you learn to prepare and preserve food so you can have it over the winter months when it's not available straight from the garden. Personally, I would MUCH rather have local heirloom tomatoes from a jar in January than eat that nasty Chilean thing from the grocery. Frozen Tennessee green peppers beat the tar out of flavorless green balls from Mexico in an omelet. We have gotten e-mails like "please... no more peppers." Well, that's kind of the way it works... we grow in the summer and enjoy what's available and store the excess bounty for the winter. Peppers will be available for a few short weeks out of the year and before you know it, they'll be gone. We put lots of strawberries and blueberries in the freezer and we enjoy blueberry cobbler in December! Freezing, canning and dehydrating/drying are all great methods to deal with excess food and secure your winter food supply. It's also something the family can do together. So remember... when you get more of certain foods than you can consume in a week, remember that it's supposed to be that way. We also encourage coordinators to set up a swap box so that people can trade food amongst themselves to suit their tastes. FAQ Home