A10
Hood River News, Saturday, July 18, 2015
healthy hood river
HAHRC BEATS
‘Tis the season for freezing
farms and gardens. If you
blink, you are likely to miss
cherries which are already
Our recent run of hot getting “raisiny” on the
we a t h e r i n t h e P a c i f i c trees and blueberries aren’t
Northwest has made for fast far behind. To make mat-
and furious food production ters worse, the thought of
s o f a r t h i s ye a r.
standing in front of
Most crops are sev-
a hot stove in triple-
e r a l we e k s e a rl y
digit temperatures
which can leave a
to do canning is
food preserver feel-
probably low on
ing a little rushed.
most folk’s priority
In most years we
list.
might still be able
That’s why freez-
to find some aspara-
ing is one of my fa-
g u s t o p i c k l e i n Lauren Kraemer vorite options this
early July. But this
time of year. Most
year we are already feeling freezers should be pretty
the pressure of oncoming e m p t y at t h i s p o i n t , i f
t o m at o e s, p e a ch e s, a n d you’ve been working your
squash coming in from way through your stores.
By Lauren Kraemer, MPH
Oregon State University
Extension Service
Not to mention, just about
anything can be frozen sim-
ply, easily, and quickly with
little or no preparation.
That frees you up until
those cooler months to get
back to your veggies for
making jams, sauces, and
other canned goods. In fall
and winter you can happily
warm up your home with a
canning pot of boiling
water all afternoon.
Eating foods when they
are in season is usually
much cheaper. It’s also
tastier and healthier. If
you’ve ever compared a ripe
farm or garden-fresh toma-
to to the tomatoes you buy
in the store during the win-
ter, you know what I’m talk-
File photo
RETAIN MORE nutrients and save money when you buy fresh and freeze for later use.
ing about. Local produce
contains more nutrients
than the produce that had
to be trucked in from far-
away places and has sat on
the shelf for several days or
weeks. When you freeze
that fresh, ripe, local pro-
duce straight from the farm
or garden, you can retain
much of those nutrients.
If you aren’t sure how to
free ze, can, or preserve
your food, check out some
of the food preservation
courses offered by Oregon
See FREEZING, Page A11
• Quality • Service • Selection
Before
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Good food: a prescription for good health
Summer brings a garden of eatin’ to the Gorge. With a bounty of choices for fresh produce in stores and farmers
markets, summer is a great time to fi ll up on the fruits and vegetables that everybody needs for good health.
And to make it even easier to add fruits and veggies to your diet, Providence Hood River Memorial Hospital
has some delicious new recipes for you to try. They’re tasty ways to get the nutrients you need to help prevent
health problems such as heart disease, stroke, diabetes and cancer.
Eat well and stay healthy, with Providence. Call us at 541-387-6342 to get a free Providence
Heart-Healthy Living Guide fi lled with family-friendly recipes and helpful tips. You are
what you eat, so savor the fl avor of healthful food and enjoy a healthy body, for life.
www.providence.org/hoodriver