Each year, right around mid-July, I experience an interesting shift in perception. Fresh, local tomatoes go from being a precious commodity, good for little more than slicing, salting and eating, to something just a bit more mundane. I don’t feel the same pressure to focus on every tomato-y bite. I am suddenly free to transform them, to stuff them with spicy couscous concoctions or roast them for soup. I do so adore being rich in tomatoes.

Friday night, I returned home around 7:30 p.m., after two deliciously strong drinks with the Philly-based half of Doris and Jilly Cook. Hungry, but not inclined towards an organized meal (and with no one else to feed), I decided to turn the three remaining tomatoes I had from the previous week’s farmers’ market excursion into a quick batch of salsa.

I’ve taken to building quickly chopped half-salads like this straight into jars (saves on washing a bowl). I top a quart jar with a wide mouth funnel and drop the ingredients in as I chop. This jar received layers of cubed tomatoes, half a finely minced onion, 2 cloves of quickly crushed garlic, a roughly chopped handful of wispy cilantro (I got a huge bundle in my CSA share this week, I’m planning to make this soup with the rest), a minced pickled jalapeno (if you pickle them, then you always have them around for salsa emergencies), salt, pepper and the juice of one lime.

Once all the ingredients are in the jar, I cap it (tightly) and give a good shake. If the contents resist incorporation, just let it sit for five minutes and try again. You do need to leave the top third of the jar empty for the shaking to work. If you’ve filled it to a brim, you’ll need to enlist the aid of a wooden spoon. It’s good to eat after fifteen minutes of mellowing (although it gets even better overnight).

I like to eat it with crisp tortilla chips (who wouldn’t!) or just with a soup spoon, like a spicy, Mexican-inspired gazpacho. It’s good heaped on scrambled eggs and has the power to lift spirits and brighten days. Just make sure to store any leftovers in the fridge.

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Just a note about salsas like this. They are not cannable. Sadly, it’s impossible to capture the flavors of fresh salsas with our existing preservation techniques. However, there are a number of cooked salsa recipes out there that are appropriate for canning. Do a little searching and make sure to find a tested recipe that’s safe for processing and storage. You’ll find that many of them are quite delicious!

For my entire life, my mom has kept an array of grains, seeds and nuts in a mix-and-match assortment of jars that had once held marinara sauce, peanut butter and fruit juices. One of the most useful things she taught me about storing dry goods in jars (other than always make sure your jar is 100% dry before filling) is to rotate the contents.

This means that when you bring a fresh bag of popcorn home from the bulk section, take the time to pour what remains in the jar out into a bowl, so that the freshest product ends up at the bottom of the jar and the oldest is at the top. This way it gets used in order of age. Here are a few pictures to show you exactly what I’m talking about.

Empty the remaining contents of your popcorn jar into a bowl for temporary storage.

Then empty the fresh popcorn into the jar. You might notice that it’s appearing that I have more popcorn than is going to fit in this half gallon jar.

Top the jar off with the old popcorn. A wide-mouth funnel is a real help here, as it keeps your popcorn contained (unpopped kernels escape so easily).

The popcorn jar is filled. But what’s that? There’s still some corn left in the bowl.

That ends up in an overflow jar. I’ll make a point of using this one up first, since it holds entirely older popping corn.

See, I even label it as such, to ensure that I remember that it’s the one that should be finished off first. Sharpies are so handy for jar labeling, as they write on the glass smoothly and erase with a bit of rubbing alcohol (I learned that trick in 12th grade biology).

My co-workers are so accustomed to me pulling jars of food out of my bag, that they don’t even blink when they hear the click of glass tapping down on my desktop. I use jars to bring cereal, soup, cut veggies, sliced fruit and iced coffee to work with me (admittedly, I eat at my desk more often than I should). One of my favorite workday breakfasts is the homemade “parfait” you see above.

One of the great things about this little meal is that it takes about 30 seconds to prepare. I make it with a half cup scoop of rolled oats, 3-4 spoonfuls of plain yogurt, a pour of runny jam and a palmful of pecans. I wait to stir it until I get to work, so that the oats don’t get too soft before I’m ready to eat.

What’s your favorite workday breakfast? Extra points if you bring it with you in a jar!

For years now, this has been my very favorite jar for storing leftovers. The wide mouth makes it easy to get ladle food in and out and the size means that it typically can handle what remains of the chili or soup in its entirety, without need for splitting across multiple containers. I found it a vast warehouse of a thrift store that stood on North Broad Street, just south of Girard (for those of who live elsewhere, this is not the greatest of neighborhoods, but oh! the deals!), for at least 40 years.

My mom shopped there while she was in college in the late sixties, picking up wardrobe staples for $.25 a piece. Sadly, sometime in the last couple of years this bargain mecca vanished, replaced by yet another vast, characterless Family Dollar. I think the neighborhood was better served by the thrift store, but things inevitably change.

This is the jar I bought over the weekend, at our very first stop upon entering Lancaster County. It was tucked in the corner of a junk barn that was part of a summer-long yard sale. With the exception of the label, it is twin to my favorite jar, and was just $5 (not bad when you consider the price of plastic food storage containers that get so easily stained and imbued with the scent of chili).

I was also delighted to learn from the label what the jar had originally held.So often, I buy things with unknown origins and create applications for them that aren’t necessarily exactly what they were initially intended for. It’s always a treat to know a little bit more about them (I had a similar discovery experience about ten years ago, when I discovered that the drinking glasses rimmed with embossed stars that I had grown up with were actually the packaging for Hormel-brand dried beef) and be able to imagine a time when that preferred jar was readily available at the local grocery store (although, it might have been a special order type of thing. There’s not a ton of call for three pound jars of peanut butter in ordinary life).

However, now I find myself in something of a quandary. In order to make this jar as useful to me as possible, I’m going to need to remove that oh-so-carefully preserved label. I have a personal rule that I don’t collect anything that doesn’t have a purposeful application in real life (every one of my jars is clean and ready to use) and so to justify having this jar, it needs to be cleaned. However, I’m feeling a bit resistant towards stripping the label off, knowing that I’m going to probably end up ruining it in the process. Any preservations experts out there have tips on how to get the label off without destroying it?

Up until a couple of years ago, radishes were something I mostly just ignored. As far as I was concerned, they were fairly tasteless orbs (except for the occasional one that was painfully spicy) that were best ignored or crunched over quickly in restaurant salads.

I was of that mind until I had my first brush with regular farmers market shopping three summers ago. It was there that I started seeing fresh radishes, with their greens still attached, in all colors of red, pink and white. At about that same time, I spotted a flurry of blog posts suggesting that radishes were best eaten with salt and butter, either straight or on a slice of chewy bread. Once I tried them that way, I was instantly hooked.

Radishes became a staple on my mental farmers market shopping list and I would grab a bunch with every visit. The one problem I found myself encountering was that occasionally, they’d lose their signature crunch before I had a chance to finish off the bundle. Happily, someone (I think it was a Slashfood reader, but the source escapes me right now) passed along a wonderfully helpful storage tip for radishes that I’ve been employing ever since.

After you do your shopping, if you know you’re not going to be able to get to your radishes right away, trim them of their greens and put them in a jar. Put enough water in the jar to cover the radishes and store it in the fridge. They’ll keep for a good 4-5 days this way without losing any of their crunch or flavor (of course, the most satisfying way to eat a radish is while holding onto the greens, like Bugs Bunny with his carrot. You will miss that particularly tactile pleasure, but it’s a small trade-off).

Or, if you really want to go crazy, you could pickle your radishes so that they’ll last far into the fall or winter… (recipe coming soon).

When I was as senior in high school, I took advanced biology. I can’t say that I’ve retained much from that class, particularly since once I got to college, I eschewed the sciences in order to focus almost entirely on literature, sociology and politics. However, there is one thing that sticks with me from that class, and it’s a tip that’s entirely useful when you use glass jars to store dry goods.

The tip is this: Sharpie ink will write on glass smoothly and easily, but then erases completely with a single alcohol swab. We used that trick in that science class to label test tubes and beakers, and I’ve continued to use permanent markers to clearly mark my jars full of food. I find that it’s particularly useful to mark jars with the date as well as with the contents, so that you know just how long it’s been around the pantry. I’ll even mark on the jar things like “use this first” or “millet, cook or toast” to remind myself of usage. I also like this method better than putting sticky labels on the jars, because it keeps them free of residue.

How do you guys store and label your dry goods?