Summer preserves: transform your vegetables!

To preserve is to transform.

Preservation is first and foremost a transformation. The goal is to stabilise a living substance when it is at the height of its development and rich in flavours and nutritive substances.
To stabilise is to transform the product. Stopping its natural evolution prevents rotting. It also sublimates the quality of the taste and preserves the vitamins and nutrients in the best possible way.

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summer-preserves-transform-your-vegetables

To preserve is to transform.

Preservation is first and foremost a transformation. The goal is to stabilise a living substance when it is at the height of its development and rich in flavours and nutritive substances.
To stabilise is to transform the product. Stopping its natural evolution prevents rotting. It also sublimates the quality of the taste and preserves the vitamins and nutrients in the best possible way.

Tackling preservation from the point of view of a transformation does not radically change the preserves, but this point of view should raise some questions.
As it is impossible to go into the garden and pick some ripe tomatoes to make a sauce in the middle of winter, these questions deserve to be asked. How can I change my tomatoes to retain their quintessence?
Smells, flavours, texture, taste, acidity... these are all properties that we want to control when we are cooking and they can be developed using preservative methods.
The tomato changes its status. It goes from being a fresh product with which we work in the kitchen into a transformed ingredient that will be part of the composition of our dish.
A tomato can be transformed in many ways. Dried and preserved in oil, like the Italians do, it develops a powerful taste. In a light coulis, the aromas will predominate. In its natural form, textures and scents are preserved. Dehydrated or turned into powder, it can be used as a spice. We can offer many examples.
These tomatoes that have been transformed and preserved have become new ingredients in the kitchen and of course they can also be used in the summer as a complement to the fresh produce…

There are many methods of preservation. Each one has its advantages. There is even a process that keeps the product alive. Transformed, certainly, but alive! Cabbages, young cucumbers or beetroot that undergo lactofermentation keep for a long time and produce vitamins. They are richer when fermented.
Our vegetables that are preserved become new ingredients. They offer new flavours, enriching and diversifying our cooking.
If we preserve our own vegetables, the fruit from our gardens or that of small producers that are respectful, we create riches. Most of the time, these operations are simple and faster than you might think if you have the right material. That is why we are rigorous in our choices and offer articles that are high quality, efficient and lasting. It is also why we are available to you to offer the solutions that suit you the best.

Transforming, cooking and preserving can be a creative passion or an alternative to industrial processes, but every step of the process from the fresh product to tasting the finished meal should be a pleasure. At least, that is what we feel…