How to Use Up Your Last Warm Season Harvest in the Fall
The threat of frost is shortly coming here in the Detroit area, I am going to take the opportunity to harvest all I can from my garden right before it hits!
Here’s your reminder to get back into your garden before the cold weather arrives, and here are some SIMPLE ideas on how to use up the rest of your warm season harvest that won’t survive the frost.
TOMATOS
Enjoy Fresh - Bring any green tomatos that are at size inside, and place in a brown paper bag. The warmth will encourage ripening.
Freeze whole
Canning - peeled, diced, or cooked into a sauce for long term storage throughout the winter!
HERBS
Bundle & Dry - Herbs like peppermint work wonderful in teas. Store dried herbs in a cool and dry place.
Freeze - fill ice cube trays with olive oil and chopped herbs such as basil or parsley. This is SUCH an easy way to upgrade your recipes.
PEPPERS
Eat fresh
Quick pickle (banana peppers or jalepenos work best) for sandwiches or salads. Lasts a week.
Canning for long term storage
BONUS- REUSE THE SCRAPS
Homemade Veggie Stock - Save your kitchen scraps from peppers, tomatos, onions, celery, etc in a zip-loc bag that you keep in the freezer. Once it is filled you can simmer it with water for at least an hour, strain it, and voila! Instant homemade stock that you can use other meals.
The pine needles are falling, but the harvest keeps going! Here’s a typical weekly harvest from my kitchen garden.
Kitchen gardens truly are the best way to enjoy home-grown produce in a small space!
The harvest doesn’t stop once the frost hits, either. I have plenty of cool season crops that will keep on producing.
