"Putting up" food for the long winter months has long been a tradition in virtually every country in the world. There are many ways to preserve the summer's bounty, from freezing and canning, to preserving in salt. Drying or dehydrating meats and vegetables is a great way to take advantage of the summer garden in the winter months.

Drying foods in a dehydrator preserves more color, nutrients, and flavor than any other method of preserving. Be sure to wash produce thoroughly before drying, and used sterilized jars to store dried vegetables. Dehydrated vegetables should be stored in a cool, dry, dark place, and not in the refrigerator. The introduction of moisture of any kind will cause mold and spoilage.

Our dear friend and food historian Francine Segan is a passionate advocate for dehydrating delicious fresh summer vegetables, as evidenced by her simple but flavor-packed recipe for Pasta Primavera for wintertime.

1 cup vegetable or chicken stock
2 1/2 cups assorted dried vegetables such as sweet bell peppers, mushrooms, tomatoes, and zucchini
1 pound short pasta like penne
1/4 cup extra virgin olive oil
3 tablespoons dried onions
1 to 2 teaspoons dried garlic chips
3 tablespoons assorted dried herbs such as parsley, mint, and basil
Salt and freshly milled pepper, to taste
Parmesan cheese, for serving

1. Bring the stock to a boil in a small saucepan and remove from heat. Stir in dried vegetables and let stand 10-15 minutes to rehydrate. Bring a large pot of salted water to boil, and cook the pasta according to package directions.

2. As the pasta is cooking, heat the oil in a large skillet over medium-low heat. Add garlic chips and dried onion and sauté gently, stirring, until garlic just begins to brown. Raise the heat to medium; add the vegetables and a bit more stock if the pan is dry. Crumble the dried herbs into the pan, add the cooked drained pasta, and stir until very well mixed and warm; season with salt and pepper.

3. To serve, divide the pasta among 6 plates and top with generous amounts of freshly grated Parmesan cheese.

Serves 6

Special Thanks:
Francine Segan, author, "Shakespeare's Kitchen" and "The Opera Lover's Cookbook"
www.francinesegan.com