Home»Food & Ferment»Preserve Your harvest home

Last Updated on September 21 , 2023

We spill the beans a lot about how to produce food for thought here at Homestead and Chill , but how about way to use it ? In fact , “ How do you use all the food for thought you grow ? ” has quickly become one the most often asked questions I get onInstagram ! That , along with “ how do you store it all ? ” or “ what ’s your favourite fashion to preserve everything ? ” So , let ’s talk about all of that – and more !

An array of vegetables from chard, radishes, carrots, snap peas, cauliflower, broccoli, kohlrabi, squash, and lemons are arranged amongst each other.

The short and sugared answer is : we rust it ! Well , most of it at least . I ’d say we go through about 70 % of our homegrown produce fresh , preserve about 20 % , and the remaining 10 % move to the volaille , compost , the local food for thought banking company , and/or friend . As simple as that may sound , it is n’t always easy ! It takes a cooperative effort , dedication , and a bit of creativity at times . And we for sure are n’t thoroughgoing in our endeavors .

I ’ve shared a bit ofrecipeshere over the old age , but in world , we rarely keep an eye on “ formula ” in our day - to - day cooking . So , get ready for some serious garden - to - table solid food inspo ! In this clause I ’ll share the ways we use our homegrown food , includingrecipes andmeal ideasfor both fresh and preserved produce , tips for cooking smart vegetable , how toharvest and storeproduce to extend its lifespan , place to donate supernumerary to , and other creative ways toreduce food wastein general .

I go for this will trigger some inspiration on how you may make the best use of your homegrown goodies too !

Red sliced cherry belle radishes on avocado toast sprinkled with salt, pepper, and homegrown lemon powder.

Grow What You Like

pop out by growing crops that you savour use up most , because it ’s far easier to utilise and use up your favored fruit and veg than 1 you ’re not as partial of . If you do n’t like to eat kale , don’tgrow kale ! Though I will say , homegrown produce is alwaysexponentiallybetter than anything you ’ll buy , so do n’t be afraid to experiment and grow a small amount of something new or unlike to you . Perhaps you ’ll be cheerily surprised ! As a matter of fact , I used to “ dislike”radishes , and now they ’re one of my best-loved things to turn .

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View of a garden with pollinator plants mulched with bark in the foreground. Beyond is a graveled area with many raised beds, various vegetables are growing throughout the beds with lush green plants to various flowers of pink, purple, white and yellow.

Grow A Reasonable Number of Plants

At first glance , it looks like we ’re maturate A LOT of food in our 19raised garden beds . But upon closer inspection , you ’ll see that we’reonly growing a handful of each type of industrial plant . That definitely piddle it easier to use things up ! We are n’t overwhelmed with an excessive amount of one kind of veg , and many of the crops are quick to glean at different or staggered times .

It may take you a few season ofexperience and experimentingto discover the right balance of plants for you or your fellowship . For example , there were geezerhood we engraft right smart too many red-hot chili peppers . We do n’t eat a ton of those unused , and despite our best endeavour to carry on the rest , there is only so muchfermented hot sauce , pickle peppersandhomemade chile powderwe can use … So we grow far few hot chilis now , and set more sweet bell peppers instead .

This also varies count on yourpersonal goals and get seasons ! Do you hope to simply love a smattering of homegrown veggies over the summertime month ? Or is it your intent to be ego - sufficient , and therefore turn and “ put up ” as much food as possible ? Can you originate year - pear-shaped , or do you involve to throng all your yield into a few short months ? understandably that will charm how many plants you grow – and how much endeavor it will take to use or preserve it all !

Zucchini noodles on a ceramic plate which contains a bed of zoodels, drizzled with fresh pesto, a nice pile of fresh tomatoes is placed in the middle of the pile along with a sprig of basil. Two slices of fresh sourdough focaccia are sitting on the edge of the plate.

Eat What’s In Season

This may voice obvious , but it actually takes a good mountain of practice and thinking ! Rather than essay to “ suit ” our homegrown produce into existing formula or repast plans , we make a conjunct effort tocreate and cook meal in the main based around the produce that ’s presently available in the garden . We do n’t feed out , and try not to buy additional garden truck at metre when we have plenty homegrown .

In our garden , that mean we ’re eat up tons of courgette , eggplant , capsicum pepper plant , tomato , peas , green beans , and Basil of Caesarea all summertime . Yes , even if we ’re find a bit tired of them by the end of the season!Then in the winter we do n’t consume those thing at all ( that is , unless they ’re preserved ) and laden up on leafy green , theme veggie , lolly , cauliflower , winter squash , and broccoli instead . This also applies to things we get from the farmer ’s market or grocery store .

Okay, I get the idea.. Buthowdo you eat all those vegetables?

Beingvegetarian , fresh produce makes up a large portion of what ’s on our shell . Our dinner often lie of lightly sautéed sundry seasonal veggies serve with either whole grains and legume ( such brown rice or quinoa with black attic or garbanzo ) , lentil plant , or a veg burger patty – served“Buddha bowl”style . We also occasionally eat on eggs , dark-brown Elmer Leopold Rice pasta , or murphy as the “ al-Qaida ” with our veggies , and may cast away in an organic corn tortilla or slice ofhomemade sourdough breadfrom time to fourth dimension .

We also eat a deal of prominent salad ( especially for tiffin ) , veg - loadedsoupsand sandwiches , and tostadas with attic , cheese and vegetables . Avocado , fresh herb , pumpkin cum , hemp kernel , and other nuts or seeds are a welcome addition to most any meal ! “ Snack plates ” or mini charcuterie boards is another easy and fulfill luncheon idea . but load up a home plate with fresh cut seasonal veg , fruit , your favorite dips ( I ’m a big nut butter fan ) , and fistful nuts or chunk of cheese .

“ What we use up in a sidereal day ” could be a full Emily Post of its own , but keep reading for a listing ofexample meal theme and formula at the end of this post!Then if you ’re still feeling stuck for thought , feel free to browse some of ourfavorite recipe books here .   Now let ’s talk about ways to falsify , store , and preserve your garden veggies .

A birds eye view of two ceramic bowls filled with the same ingredients. Each section of the bowl has a different item, from brown rice, to steamed broccoli, sliced avocado, and a dollop of sauerkraut.

Quick Tips for Cooking Fresh Veggies

Our favorite means to cook veggie is in alarge cast iron wok . We’ve used it dang near every night for over a 10 ! Yet rather than toss everything in at once , I like toadd the unshakable vegetable first(or the unity I need to ready longsighted ) , follow by medium - firm or faster - cook ace about midway through , and then pitch in the leafy common to wilt just before turning off the heating system . I also wish to separate the stems from certain greens , adding those sooner than the ship’s boat tops . That way , nothing gets mushy or overcooked .

For lesson , thing like onion , broccoli , cauliflower , mushrooms , and carrot go in the wok first , followed by zucchini , greenish bonce , snap pea , bok choy or swiss chard stem a few minutes later , and finally things like hack kale , mustard William Green , arugula , swiss chard or bok choy peak at the very end .   I also tend to strip away hard simoleons or collard stem and not apply those at all .

In the wok , we sauté the vegetable with a drizzle of supernumerary virgin olive crude oil , avocado crude oil , coconut crude or butter . To keep things interesting , werotate through a variety of seasoningsor sauce : saucy herbaceous plant , curryorturmeric pulverization , cumin , Allium cepa powder , taco flavourer , pesto , roast tomato sauce , nutritional yeast , or tamari . Though most fourth dimension , we keep it pretty simple with just salinity and Madagascar pepper . Fresh garlic and Allium cepa always add a lot of flavor too !

A birds eye view of two white bowls are sitting on a dark walnut table. Each one is filled with different foods that occupy a part of the bowl like a sliced pie. There is a section of quinoa, shredded carrot, cubed beets, garbanzo beens, and miner’s lettuce. Each one occupying its own section of the bowl. There are a few greens garnishing the area around the bowls. Use produce that you have harvested in the wild or your own backyard.

Of course there are many other way to fake veggie : steam , fried , moil , baked , in soup … Roastingvegetables in the oven is in particular luscious ! I peculiarly loveherb roasted cauliflowerandmarinated Brussel sprouts . The caramelization process brings out a wonderful nutty , sweet flavour while reducing bitter vegetal government note . In the summertime , we love to wear out ourfavorite veggie grill basketto cook herbed potatoes , squash , pepper , onions , eggplant and other seasonal goodiesoutside on the BBQ . Marinated portobello mushrooms are divine cooked right on the grill as well !

Homegrown Produce: Harvest & Storage Tips

When it comes clip to glean kickshaw from the garden , there are a few different mode to draw close it . you could harvesta little at a time , perhaps just what you necessitate for each day or repast . Everything will be extra fresh that way ! Then you also do n’t have to worry about storing as much volume , or things going tough or limp in the electric refrigerator . It ’s a swell approach if that is what your schedule allows !

long time ago , we get in the riding habit of doing a big crop every Sunday for the week ahead – and it sting . Our bigall - at - onceharvests admittedly take up a lot of space in the fridge , but I encounter it exceptionally convenient to have everything already cool , kinky and on helping hand when we need it . Similar to a big grocery store haul , see it all in the electric refrigerator also encourage us to use it even more ! If we had to drink down alfresco every prison term we prepared a meal , not only would it take more time , but I call back we ’d actually apply far less of our garden green groceries .

I design to write an clause about the good ways to store refreshing garden truck shortly , since there are many shade and lead depending on the type of fruit or veggie we ’re spill the beans about ! Such as , you bonk it ’s best to leave ( uncut ) tomatoes out at room temperature , proper ? Right . In the interim …

A birds eye view of a white ceramic plate. Half of the plate is covered by scrambled eggs, the other half is covered in an assortment of sautéd greens, bok choy, snap peas, and radishes.

Here are a few general tips to store produce for maximum freshness and lifespan:

Preserve The Rest

Preserving homegrown nutrient is a fantastical way to reduce waste matter , reap the rewards of your bounty into winter , or simply love something when it ’s no longer in season . It ’s also an chance to transform nutrient items into something different , like a flavorer , jam , pickle , or condiment , which helps to keep things interesting and toothsome !

If you browse through the“Preserve Your Harvest”section of Homestead and Chill , you ’ll quickly spot my favorite way to bear on things : ferment , freeze , dehydrate and pickle . We do sink into raging - bathing tub canning on occasion too , but far less than the other preservation methods . farsighted - term cold computer memory ( such as in aroot cellaror refrigerator ) is another simple option . I ’ve list some of our favorite preservation recipes below , and if you Google “ way to preserve xyz ” you ’ll see countless ideas !

I highly recommend investing in a fewquality food preservation tools. My top-choices include:

Our Top Preservation Recipes

Freeze

Dehydrate

Ferment and/or Vinegar Pickle

Compost

Do n’t feel bad if some of your homegrown goodness end up in the compost!Like , at all . Creatingfree organic fertilizerat family all while diverting food waste from the landfill and concentrate your carbon footprint could n’t be further from wasteful ! Sure , hopefully it ’s only a small portion of your edible hitting the compost , but still . Ourworm binis one of the key ways fertilize our garden flora – so we involve to keep those worms fed , felicitous , and pooping!Learn 6 dissimilar ways to compost at home here , including tumblers , worm ABA transit number , red-hot and passive piles , and more .

Sharing is Caring

Ding - dong - ditch - the - courgette anyone ? When you ’re hallow with an abundance , partake in it ! Give away excess homegrown green groceries tofriends , family , workfellow and neighbors . I ’m sure they ’ll be stoke ! You could also reckon set up a roadside “ free food ” program library , ordonate to local organizationsthat help common people in pauperization . get through your local food cant or dispossessed shelter , or usethis handy zipcode lookup toolfrom Ample Harvest to find a food buttery that accepts garden donations near you !

Maximize Use, Minimize Waste

The garden presents endless opportunities to nourish yourself AND reduce waste ; sometimes inways you do n’t even agnize ! For instance , did you know that carrot and radish greens , broccoli and cauliflower leaves , fava bean leafy vegetable , and even the new tender semen pods from bolted Raphanus sativus longipinnatus are all edible ? Check out ourfava bean green pesto recipehere !

Daikon radish greens are especially yummy sautéed , or in green succus / smoothie . Carrot tops can make a mean pesto or chimichurri . Older Brassica oleracea italica and Brassica oleracea botrytis leaves may be a little tough , but can be plow much like collard greens .   And do n’t leave scallion and onion tiptop ! We hold open and dehydrate those to turn intoleek powderoronion powder .

Similarly , we save and eat most of ourthinned seedlingsasmicrogreens . Hellooo radish , simoleons , and Brassica oleracea italica sprouts!The spoiled chickens get some too . Just do n’t exhaust the seedlings from the nightshade mob like tomatoes , Madagascar pepper and eggplant – they ’re toxic .

Fresh chopped greens inside a large cast iron wok. Use produce that you grow for healthy meals.

There are also numerous agency to“up - cps ” food scraps – and turn them into something even good ! For instance , we redeem and use citrous fruit peels to call on intodried lemon peel powderornatural non - toxic household cleaner , and make homemadeapple cider vinegarfrom orchard apple tree peels and core ( or damage , mealy fruit ) . We also save veggie scraps and trimmings in the freezer to later turn intohomemade veg stock . It ’s been a couple long time since we’vebrewed kombucha , but we always used to always add garden garden truck to flavor our booch ! See our pet seasonal “ second ferment ” flavor comboshere .

Grow Things Beyond “Food”

For some gardeners , having an excess bounty would be a pipe dream fare true ! Many folks are contending with a limited amount of growing blank , and therefore can only produce a choice few plants anyways . However , if you ’re blessed with an excess large garden and retrieve that it ’s get more food than you passably keep up with , raise something else!In increase to veg , practice extra garden space to growherbs , perennials , shrub , efflorescence for pollinators , orcover cropsthat will naturally enrich the soil .

Garden to Table Recipes & Meal Ideas

To wrap it all up , here are a few more vegetarian meal ideas based on things we commonly rust . I ’ve linked a few recipes for you as well , though we do n’t follow them all that often ! After all , one of the key fruit to successful garden - to - tabular array eating is getting comfortable enough in the kitchen to be able-bodied to thrust meal together without following a strict recipe at all times . Being able totweak and adapta formula to what you have on script or in the garden is also of the essence !

Breakfast

Lunch or Dinner

Lunch or Dinner continued…

Are we feeling hungry yet?

I also just realized I did n’t even get into our 20 + preferred vegan and vegetarianholiday recipestoday , so be sure to check into those outhere . Thank you for tune up in , and enjoy !

Birds eye view of five mason jars that are each filled with a homegrown dried herb or vegetable. There is one container each of turmeric powder, lemon powder, chili powder, onion powder, and garlic powder.

Birds eye view of two plates with a whole grilled portabella mushroom, sliced dark yellow tomatoes, a salad with cucumbers, strawberries, and cherry tomatoes, two slices of bread, and slices of fresh mozzarella. A wine decanter and a stemless wine glass each contain red wine. Use produce that you grow for delicious summer meals.

A variety of halved fingerling and small potatoes grilling in a grill basket.

A birds eye view of two plates, each one contains, a salad of greens, beets, radishes, and cherry tomatoes, roasted potatoes, and grilled squash steaks. A stemless wine glass is partially full of red wine and is next to the plates.

The inside of a refrigerator is shown, each shelf is full of a variety of vegetables in plastic bags, cauliflower, bok choy, kale is on the lowest shelf. Citrus and radishes are visible in the vegetable drawers, with the top shelf containing a bowl of rice, a bowl of soup, eggs, and a few random refrigerator items. Use produce that you grow to pack your fridge full.

A picture collage with four images, the first image shows fresh calendula flowers arranged on stainless steel drying racks. The second image shows a hand holding a white bowl full of freshly dried raisins. A few of the dried grapes are on a drying rack in the background. The third image shows a hand holding a freshly dried kale chip, the final image shows dehydrator racks pulled out of the dehydrator in a stair step fashion, each rack is loaded with sliced turmeric pieces.

A hand is in the process of placing a Kraut Source unit (lid) on the jar. The Kraut Source unit makes for quick, easy, and safe fermenting.

A white ceramic bowl is in the foreground full of tomato soup, three quart sized containers are in the background, each on filled to the freezer line with tomato soup.

A four way image collage, the first image shows seven pint jars full of roasted tomato sauce, four are on the bottom while the other three are stacked on top of the ones below. The second image shows a jar of freshly made pesto sauce. Three jars of pesto are in the background. The third image shows a glass crock filled with apple pieces, water, and sugar. The fourth images shows 5 half pint mason jars each one full of a dried spice or herb, there is a jar of each from oregano, onion, chili, garlic, and lemon. Use produce by preserving it to last throughout the year.

A four way image collage, the first image is a birds eye of of a compost crock half full of veggies scrapes, the second image shows a compost crock with the lid on, the third image shows an outdoor compost bay made with a pallet and lumber, a compost tumbler is next to the bin. The fourth image shows two hands holding a bunch of compost worms. A plastic tote with holes in the top is in the background.

A glass spray bottle is being held above a wood surface. It is milky yellow as it is filled with vinegar infused lemon from lemon peels. A small half pint mason jar is next to it full of the citrus vinegar as well. Beyond lies a half gallon mason jar, halfway full of lemon peels and pulp which was used to infuse the vinegar.

Various veggie scraps fresh and frozen along with garlic, sprouting yellow onion, fresh sage, bay, rosemary and thyme sit atop a wooden cutting board. Most of the frozen scraps are inside of a large bowl sitting on the cutting board. Use produce scraps to make your own veggie broth.

Four quart size EZ Cap bottles are sitting on a long, skinny coffee table. There are two passionfruit placed around the front of the bottles with one of them being cut in half, displaying its pulpy, tropical goodness. You can faintly read the writing on one of the bottles which labels the flavor as “Passionfruit.” The liquid is golden to slight red guava in color.

Sunflowers growing in half wine barrels are in the foreground. Beyond there are many wooden raised garden beds full of various vegetables from kale, chard, eggplant, peppers, cucumbers, squash, and various other flowers.

A white ceramic bowl filled with cut up figs, strawberries, passionfruit pulp, almonds, granola, sunflower seeds, pumpkin seeds, and a half passionfruit full of pulp garnishing the middle. Use produce growing in your yard to start the day off right with a good breakfast.

Two sourdough pancakes are covering the surface of a white ceramic plate. It has been garnished with fresh apricot preserves, pumpkin seeds, and slices of apricots and white nectarines. Above the plant lies a wicker basket full of fresh apricots next to a half mason jar full of apricot preserves. Use produce that is in season for every meal.

A white ceramic plate that is partially covered in sautéd chard. green beans, and mushrooms, scrambled eggs, and two slices of sourdough bread.

Six cooked zucchini fritters are stacked one atop one another like a stack of pancakes. They are golden grown and the edges reveal a golden yellow quiche like look. The plate has been garnished with chopped chives and two wedges of lemon. A spoon is dropping in from the top of the image dropping a dollop of yogurt dill sauce on the stack. It has landed on the top fritter and has partially slid off the front side of the stack, getting sauce on the remaining fritters below.

A close up photo of the finished pizza. The parchment paper is poking up from around the crust, and there is now chopped basil lightly spread across the pizza surface with a sprig of basil sitting in the middle. You can now see some of the tomatoes have blackened from the bake and the edges of the pizza crust look crispy brown.

A white ceramic bowl full of soup is the feature, fresh cracked black pepper is floating along the top of the soup. A golden spoon is resting next to the bowl along with a white plate that has two freshly toasted slices of sourdough bread that are glistening from the butter that has been spread on the bread. Use produce from a big harvest to make meals for now and more to come in the future by freezing and preserving your food.

Roasted pumpkin chili is shown garnished with avocado slices and cilantro leaves. Surrounding the bowl in a decorative fashion are halves of roasted pumpkin, slices of sourdough bread as well as half of the remaining loaf, half an avocado, sprigs of cilantro, and sprigs of oregano. Use produce to stock your freezer with ready made meals.

A close up image of the inside half of a cut sandwich. Slices of apple, roasted beets, feta cheese and fresh arugula is sandwiched between two slices of sourdough bread. Use produce in new ways to make interesting dishes.

Black bean and quinoa veggie burgers displayed on a platter lined with parchment paper. A white ramekin is nestled amongst the burgers full of yogurt dill dipping sauce. The burgers are golden brown and have specks of red bell peppers, black beans, and cilantro. Use produce for foods you can eat now or preserve for the future.

A white ceramic plate partially full of steamed broccoli and black beans, with a side of coleslaw topped with sunflower seeds and two slices of sourdough bread. Use produce in every meal.

DeannaCat signature, keep of growing