Our huge garden is producing green beans faster than we can pick them.<\/p>\n
Two weekends ago, a friend and I canned 56\u00a0jars of cherry jam. Next on my to-do list are\u00a0canning beets and dill pickles, followed by homemade applesauce in September.<\/p>\n
I’ll also set aside a Saturday sometime next month for the annual pesto-making extravaganza with my friend Ann Dekorsi. I’ll haul a huge garbage bag filled with fresh basil plants to her house.\u00a0<\/p>\n
After hosing them down and plucking the leafs from the branches, we’ll\u00a0make a quick trip to Sam’s Club for the ingredients,\u00a0then head back to the kitchen where we’ll put everything\u00a0into a blender to create the most fabulous Italian sauces\u00a0a foodie has ever tasted.<\/p>\n
Pesto is one of my favorite delicacies. I eat it on\u00a0pasta, crackers and as a substitute for tomato sauce on pizza.<\/p>\n
In September, I’ll head to Columbus, Ohio for the annual salsa-canning day with my two sisters. We typically can about 80 jars of salsa.<\/p>\n
My pantry will be filled with\u00a0homemade delicacies to give as Christmas gifts, complete with pretty tags, labels and other decorative touches.<\/p>\n
I’ll bet many of you have your own rituals and traditions to celebrate the harvest.<\/p>\n
These stories\u00a0provide three vital components necessary for TV: people, color and motion. Newspaper and magazine food columnists are hot for these stories, too,\u00a0because they’re so much fun.\u00a0And you can offer your favorite recipes as sidebars.<\/p>\n
Here are tips on how you can publicize your harvest:<\/p>\n
—Sponsor a “Funniest Veggie” contest and award prizes to the person who submits the veggie that’s the most deformed. (Call the TV stations.)<\/p>\n
—Sponsor a cooking contest at your company. Ask employees to make their favorite dish using something from their harvest, and feature everybody’s dishes during a special lunch. Let the media know. And be sure to invite your clients to the feast.<\/p>\n
—Many gardeners donate the unused portion of their harvest to local food pantries. How about sponsoring a “share the harvest” day at your company? Ask employees to bring in their extra veggies. Stack them all on the conference table and call the local newspaper to take a photo.<\/p>\n
—If you’re entering your veggies or canned goods in the county or state fair this year, contact the media. They often feature these stories right around fair time.<\/p>\n
—If your church, card club or social group socializes by canning or “putting up” the harvest, let the media know. My local newspaper did a story last week about a group of little old ladies who make cherry pickles every year, assembly-line style, for their annual autumn bazaar.<\/p>\n
When I did an interview with Jaime Oikle of RestaurantReport.com on the topic of “Publicity Tips for Restaurants, Chefs & Foodies,” I told him that food stories are an easy sell.<\/p>\n
Why? Because everybody eats. And lots of people, like me, are foodies, and love reading about food trends and foods that tie into the holidays and the four seasons.\u00a0\u00a0\u00a0\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Our huge garden is producing green beans faster than we can pick them. Two weekends ago, a friend and I canned 56\u00a0jars of cherry jam. Next on my to-do list are\u00a0canning beets and dill pickles, followed by homemade applesauce in September. I’ll also set aside a Saturday sometime next month for the annual pesto-making extravaganza\u2026 Read More<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","iawp_total_views":2,"wds_primary_category":1,"footnotes":""},"categories":[1],"tags":[205],"class_list":{"0":"post-25075","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-marketing","7":"tag-pitching","8":"entry"},"featured_image_src":null,"featured_image_src_square":null,"author_info":{"display_name":"Joan Stewart","author_link":"https:\/\/purelysupp.com\/publicity\/author\/jstewart\/"},"_links":{"self":[{"href":"https:\/\/purelysupp.com\/publicity\/wp-json\/wp\/v2\/posts\/25075","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/purelysupp.com\/publicity\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/purelysupp.com\/publicity\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/purelysupp.com\/publicity\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/purelysupp.com\/publicity\/wp-json\/wp\/v2\/comments?post=25075"}],"version-history":[{"count":1,"href":"https:\/\/purelysupp.com\/publicity\/wp-json\/wp\/v2\/posts\/25075\/revisions"}],"predecessor-version":[{"id":41187,"href":"https:\/\/purelysupp.com\/publicity\/wp-json\/wp\/v2\/posts\/25075\/revisions\/41187"}],"wp:attachment":[{"href":"https:\/\/purelysupp.com\/publicity\/wp-json\/wp\/v2\/media?parent=25075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/purelysupp.com\/publicity\/wp-json\/wp\/v2\/categories?post=25075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/purelysupp.com\/publicity\/wp-json\/wp\/v2\/tags?post=25075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}