Food Preservation has made a comeback in recent years as more and more people are looking for ways to store their fruits and vegetables they are getting at farms and markets. For those who are new to food preservation the National Center for Home Food Preservation is a good source. The website is a great resource for individual topics on canning, freezing, and drying.

For those who are looking for a more in-depth experience, they just added an online Self Study Course. The course covers introduction to food preservation, general home canning, low acid canning, and canning acid foods. Those who complete the course will receive a certificate.

The Downtown Farmstand opened this week at 66 E Randolph Street. It is open Tuesday through Saturday now until mid-December. The Farmstand offers local products produced within 250 mile radius. Items being sold include fresh fruits and vegetables, herbs, baked good, and condiments. If you are in the downtown area I hope you check it out.

If you are interested in local food issues, I recommend reading a recent report from the City of Chicago Department of Planning and Development. It outlines a plan for coordinating local food efforts for the region. The report covers interesting aspects of the Chicago area food supply, Illinois farming, food manufacturing, and a plan for coordination.

The plan is called Eat Local Live Healthy. It is a City of Chicago strategy to coordinate aspects of the local and regional food industry in ways that enhance public health and create food-related business opportunities. The strategy identifies food issues that, if restructured locally, could improve food quality, lower its cost and increase its availability for consumers. It also presents examples of public- and private-sector cooperation that could provide new employment and sustainable development opportunities

The planning and recommendation phase for this initiative has been completed and implementation is on its way. The report outlines who is collaborating on the project. Stay tuned for more results.

This past weekend I had the opportunity to visit a local apple orchard and pumpkin farm. It was a great event to do with the family. If you have a chance I highly recommend it. There are many orchards and pumpkin farms throughout Illinois. For a listing, see the Apple and More and Pumpkins and More websites.

While at the orchard, I had the chance to taste many different kinds of apples. Orchards are great because they have many kinds of apples that are not sold at the grocery store. My new favorite apple is the Golden Supreme. Very similar to a Golden Delicious, the golden supreme has a sweet juicy flavor, but it is a little firmer in texture. It would be great for eating and cooking.

The other great thing about apples is that they can last a long time if stored properly. Store apples in a plastic bag with a few holes punched out. The storage temperature should be close to 32 F and the humidity should be high. Dark cellars work great, but if you do not have one, the refrigerator also works well. In the refrigerator it is difficult to keep the humidity high, but a damp paper towel (with all the water squeezed out), placed in the bag or in the crisper drawer will help. It is important that it is slightly damp and not soaking, otherwise it might cause mold growth.

Be sure to keep an eye on apples and remove any that show signs of decay. A rotting apple can spread quickly and ruin the entire bag. Also keep the apples away from strong flavored foods, as they will pick up those flavors. If stored properly, apples can last up to 6 months.

If you find that you do not have enough room in your refrigerator or cellar to store your apples, they can also be frozen or canned.

I hope this fall you get a chance to try some of the great apples that are grown in Illinois. Please feel free to email your favorite apple or apple recipe and I will share it in the blog.

Organic gardening experts from around the world will present five educational sessions to inspire herb gardening at this year's Organic Gardening Day, Saturday, November 8 from 8:00 a.m. to 4:30 p.m. at the Holiday Inn Hotel and Conference Center near Lincoln Ave. and I-74 in Urbana.

"This year's speakers include Lee Reich, from New Paltz, New York," said Chuck Voigt, University of Illinois vegetable and crops specialist and coordinator of the event. "Reich is a noted garden author, speaker, and former researcher with USDA and Cornell University. He'll be presenting tips on how to master the art of fearless pruning. Then he'll speak about how to grow native species which are adapted to our local climate as well as pests."

Other presenters include:

Terra Brockman from The Land Connection will speak about Food Democracy: 21st Century Victory Gardens.

Erin Meyer, the owner of Basil's Harvest, and Golda Ewalt, director of a dietetic internship program, will co-present a discussion and cooking demonstration featuring recipes, fresh herbs and organic produce.

Abram Bicksler, a doctoral student at the University of Illinois working with John Masiunas on sustainable systems of vegetable production, will speak about companion planting.

In addition to the speakers, there will be a retail area selling a broad spectrum of gardening products.

Advance registration of $59, which includes an organic lunch, must be received by October 31. Contact Carla Chapman (217-333-7738; carlac@illinois.edu).

The harvest season for pears can run from August through early October. But, you can continue to enjoy them for several months with proper storage.

Elizabeth Wahle, University of Illinois Extension horticulture specialist, says that pears store best in a cold and moist environment (32 to 40 degrees, and 80 to 90 percent relative humidity). One way to keep humidity up in the refrigerator is to keep the pears in plastic bags. Then, when you want to eat some, bring them into a warmer room and ripen them at 60 to 65 degrees for several days.

"Pears will store longer in a slightly immature stage than in a mature stage," says Wahle. "But if stored at the immature stage too long, they will not ripen properly when you take them out of storage. Earlier season pears such as Bartlett can be stored for about two months in this way, while later season varieties such as Kieffer may be stored from three to five months and still ripen satisfactorily."

Remember that pears, like other fruits, can absorb odors from other items stored near them. So keep pears separated from potatoes, turnips and other "strong" vegetables, as well as meats.

Source: Elizabeth Wahle, Extension Specialist, Horticulture (Commercial Fruits & Vegetables), wahle@uiuc.edu