September was the dedicated month for this year's Eat Local Challenge, and even though I didn't officially participate, I embraced the theme of preserving food.
So here's what I got into jars and freezer bags during the last 30 days.
jalapeños (pickled)I was unlucky with my great plan to make "tomaisins" from sun-dried tomatoes. Tomato skin is pretty thick, and after a month in the sun, the little cherry tomatoes were still plump and juicy, but rotten inside. Eeg. That's OK. Next year I'll just cut them in half first.
ajís colorados (dried and ground up)
prunes (didn't have to do much)
foraged fennel seeds