Eating Vegetables Past the Growing Season

[Tom Theriault]

Vegetables are really not in season either. So how can someone practice Macrobiotics and follow the seasons if what we are suppose to eat literally would not be available without progress.
How did we survive before refrigeration, and if Macrobiotics frowns against electric stoves than Macrobiotics must frown against refrigerators.

I'm just trying to figure out this "Balance" everybody talks about. I keep running into contradictions after contradictions.

So the questions I'm asking myself now is "How do you know?"

Tom

[Roy Collins]

Tom,

There are literally hundreds of foods that hold up well under simple storage techniques. Whole Grains are one group. Their season of HARVEST is normall in the fall -- same time as apples, squashes, pumpkins, onions, cabbages, parsnips, carrots, etc., etc.

There are pickling, canning, dryng techniques, etc. Root cellars, sand pits, smoking, pemmican, etc., etc.

There are also various natural gardening methods that allow you to extend the growing season so that you have veggies all year. Our forebears were pretty smart. DOn't sell us so short.

Look at these two books for some ideas, Tom:

The New Organic Grower's Four-Season Harvest by Eliot Coleman (CHelsea Green Publishers)

Stocking Up by Carol Hupping and Rodale Press Staff (Fireside Books)

Food Drying At Home by Bee Beyer (Tarcher/Houghton Mifflin)

I'm sure there are more.

Miso is a "pickled vegetable" that we can use daily but harvest season of soybean is early fall, no?

Keep on thinking, I like that.

I hope this helps.

In peace, Roy