For most of the country, September is a harvest time. This means that there will be a lot of products that will stand on the side of the road for bringing their finest fruits and vegetables to markets. But with the upcoming demand for the fresh local produce, restaurants have a decision to make on how to preserve or freeze the products.
Should you be able to use mason jars to can your produce for a possible point of sale item? Should you freeze your product and create and off-season menu special? Or should you serve your locally grown produce inmmediately? The good news is, there’s no wrong answer.