As the leaves turn and the air gets crisp, New Hampshire farmers markets overflow with the fruit of their labors. Tables brim with apples, squash, beets, carrots, onions, and hearty greens. It’s the season of abundance. With a little planning, you can make the harvest last all winter long.
Preserving food from your local farmers market isn’t just practical; it’s a delicious way to support local farms, reduce waste, and enjoy the taste of fall even when the snow flies. Whether you’re a first-time canner or a seasoned homesteader, these simple methods make it easy to stock your pantry and freezer with farm-fresh goodies.
1. Freeze the Freshness
Freezing is one of the quickest and easiest ways to preserve produce — and it locks in nutrients and taste.
- Blanch before freezing: For vegetables like green beans, kale, or broccoli, blanch them in boiling water for a minute or two, then dunk in ice water to stop the cooking.
- Slice and freeze fruit: Apples, peaches, and berries freeze beautifully. Toss sliced fruit with a bit of lemon juice to prevent browning and store in freezer bags or containers.
- Label everything: Include the name and date so you’ll know what to use first when winter cooking rolls around.
💡 Try this: Freeze chopped onions, herbs, and peppers from the market in small bags — they make weeknight soups and stir-fries a breeze.
2. Pickle, Ferment, and Enjoy
A jar of sour, crunchy pickled veggies can brighten any meal during the colder months.
- Quick pickles: Combine vinegar, water, salt, sugar, and your favorite spices, then pour over sliced cucumbers, daikon radish, carrots, or beets. Store in the fridge and enjoy within a few weeks.
- Fermentation magic: Cabbage, turnips, radishes, and mustard greens can become probiotic-rich sauerkraut or kimchi with nothing more than salt and time.
💡 Pro tip: Ask your market farmers for “seconds” — slightly imperfect produce that’s perfect for preserving and sometimes sold at a discount.
3. Store the Right Crops for the Long Haul
Some fall favorites are natural keepers — they don’t need canning or freezing, just the right environment.
- Winter squash likes a cool, dry spot around 50°F.
- Onions and garlic keep best in mesh bags in a dark, airy place.
- Potatoes and carrots last for months if stored in a cool, humid area away from sunlight.
💡 Try this: Line a wooden crate with newspaper, layer your root veggies, and check them occasionally for soft spots. Layer the root vegetables in sand for an even longer storage life.
Make It Sweet and Spreadable
Apples, pears, and pumpkins are fall classics that transform beautifully into sauces, butters, and jams.
- Applesauce: Simmer peeled apples with a splash of cider and cinnamon until soft, then mash or blend.
- Pumpkin butter: Cook pumpkin purée with maple syrup and spices for a cozy spread.
- Freezer jam: Capture the taste of late-season berries in an easy, no-cook jam that keeps for months.
💡 Local tip: Pick up dark honey or maple syrup from the market to sweeten your preserves naturally.
Celebrate the Season — and Your Farmers
When you buy and preserve local produce, you’re doing more than filling your pantry. You’re helping farmers make the most of their harvest and supporting small agriculture through the quieter months. Every jar, bag, and root cellar bin tells a story of local resilience. Good food is shared all year long.
So before the snow and ice flies, grab your baskets and head to the market one more time. Stock up, preserve what you can, and let the flavors of New Hampshire’s fall harvest carry you through winter’s chill.