The garden is full of delight as warm weather continues and the plants become heavy with produce. It can be challenging to keep up with harvesting, especially if you have a large garden. It's a perfect time to start thinking of ways to preserve the veggies you can't eat immediately. Here are some things I've learned over the years, as well as others I've picked up from the community gardeners.
Instead of harvesting as needed, I now do one big harvest during the week and store the extra in containers or Ziploc bags in the fridge. It's a game-changer for greens, carrots, beets, and even herbs if you loosely wrap them in a damp paper towel first. This method also helps tackle the "what's for dinner" question that often arises nearly every evening. Now you can stare into your fridge and have options instead of scrambling through the garden with a growling stomach.
If you have a bit more time, blanching vegetables like green beans, snap peas, or broccoli before storing them helps hold their texture and color even longer. A quick dip in boiling water followed by an ice bath does the trick.
For tomatoes, I've started roasting and freezing them in batches. A quick toss with olive oil, salt, and garlic, and they're ready for the oven. After cooling, they go into freezer-safe containers. Come winter, it's easy to pull them out and blend them into a richly flavored soup or sauce.
Another tip: try dehydrating! Investing in a mid-sized dehydrator is around $50 and will help you manage produce for years. Zucchini chips, dried cherry tomatoes, apple slices, snap peas, and even kale chips are surprisingly simple to make. They store well and make great snacks or additions to soup come winter.
Fermentation is another easy and rewarding method. Even if you've never tried it, starting with something basic like fermented cucumbers or radishes takes just salt, water, and patience. The probiotics are a bonus, and you're using garden extras that might end up in the compost bin. I often keep a jar of pickled onions in my fridge to add to salads or sandwiches.
Also, don't overlook your freezer for herbs. Chop up basil, parsley, rosemary, or mint and pack into ice cube trays with either olive oil or water. It’s perfect for tossing into dishes later in the year, or even into mixed drinks and iced tea.
Finally, there's always the good old-fashioned trade or giveaway. Leave a box at the end of your driveway with a "free veggies" sign, or post on a neighborhood app or Facebook group. And yes, I know zucchini has a reputation, so maybe don't lead with that. Or better yet, turn them into bread and then share.
In the end, it's a lucky problem to have more than you need. I hope your garden is thriving and you're enjoying all the "fruits" (and veggies) of your labor. If you'd like to share a photo of your garden, send it my way. I'd love to feature more local gardens and gardeners in upcoming articles. This publication is about building community, and it's always inspiring to see what you're growing here in beautiful West County.
Happy Gardening!