| Summer 2009 |
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 Summer is here again. It’s the hunker-down season in Central Texas and time to be thankful for Barton Springs Pool and shady pecan trees. Local food production slows down over the next few months but you can still enjoy the summer harvest of these local fruits, herbs and vegetables: arugula, basil, beets, blackberries, blueberries, corn, cucumbers, dewberries, eggplant, figs, garlic, green beans, melons, mint, onions, okra, peaches, peppers, pomegranates, pumpkins, shallots, squash, tomatoes and zucchini. Summer is also a good time to think about preserving this bounty—by freezing, drying, pickling and canning. Out just in time to educate us is Eugenia Bone’s well-written and beautifully illustrated Well-Preserved: recipes and techniques for putting up small batches of seasonal foods. Find an excerpt from her book on various preserving techniques and several recipes, including one she adapted just for us on preserving fresh Texas figs. Cover: Eggplants harvested at Habitat Suites by gardener Jason Minshew. Notable MentionsWheatsville Food Co-op, Kerbey Lane Cafe, New at the Farmers Markets, Restaurant Recyclers.Notable EdiblesRockstar Bagels, Thyme and Dough, Farmhouse Delivery, Brieger Pottery, Cook Here and Now Austin. PeopleA Couple of ChefsCulinary duo Todd and Jessica embrace Austin's food community. In Your Own BackyardHabitat Suites’s gardener Jason Minshew’s gardening manifesto.
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