Sara Schurr Now is all there is
I am a cook not a chef. I collect recipes and actually enjoy following them. I like lots of variety so I have a pretty big repertoire. I do lots of vegetarian dishes and lots of soup along with quite a few Asian and Italian dishes.

During the summer and fall I focus on making dishes that use as much of the fresh produce as possible. For years we ate out of the garden for 6 months a year.

Because we used to spend up to a month at a time in our Casita trailer I've put together a little cookbook of two pot meals since she only had a two burner stove. The pdf is all set up for you to print out as a little booklet.

I also can. I got a major hankering to try canning the summer of 1982 and I started out canning plums for Walter. Then I learned to make Dilly Beans while we were in Community in Massachusetts.

By the time we were living in Oregon I'd graduated to making dill pickles too. And when I finally had a garden of my own I started making jam, more pickles, canned fruit and my own tomato and enchilada sauces.

After a number of years at it I only canned fruit and occasionally made fresh pickles for friends or neighbors. We had a small orchard on our property which produced about 150-200 pounds of apples every year so I made lots of apple sauce and dried apples.

There is a special pleasure having ones shelves full of beautiful jars of canned fruit at the end of the canning season.

Shelves full of canned fruit

These shelves are in a storage area in our basement that we jokingly call "Heaven" after the St. Francis quote: "Store your treasures in heaven."