Summer is a time of abundance and if you have a high produce yield this year you will want to save as much of it as possible from going bad. You also may want to replicate your success this year to following years. There are several ways you can do this. First, keep copious notes of what you have done. When did you plant your seeds, what did you sprout ahead of time and what went right into the ground? How often did it rain or when did you water your plants. Take pictures and add them to a web photo album as your plants grow so that you can see the progress year to year. Don’t forget to label and date all pictures! You will love the fact that you can go back and review your web photo albums.
Once you begin to pick fruits and vegetables decide what you’ll use right away and what you might want to preserve for later. Many fruits can be made into preserves or frozen. There are several different ways people do this. Try a few different methods if you’ve never done it before. Then stick with the way that works the best! For vegetables pickling and freezing are two of the most common methods for putting up items. For root vegetables like potatoes, beets, and onions a dark, cool cellar may be all that is needed to keep vegetables several months to use in their natural state. You can also make your produce into things like breads or muffins that can then be frozen and pulled out to use later on.
If you still have more than you know what to do with, chances are good you have a neighbor or two that would love to have some of your excess! You might consider setting up a road side stand and making a small profit on some of the food you have remaining!
Once you begin to pick fruits and vegetables decide what you’ll use right away and what you might want to preserve for later. Many fruits can be made into preserves or frozen. There are several different ways people do this. Try a few different methods if you’ve never done it before. Then stick with the way that works the best! For vegetables pickling and freezing are two of the most common methods for putting up items. For root vegetables like potatoes, beets, and onions a dark, cool cellar may be all that is needed to keep vegetables several months to use in their natural state. You can also make your produce into things like breads or muffins that can then be frozen and pulled out to use later on.
If you still have more than you know what to do with, chances are good you have a neighbor or two that would love to have some of your excess! You might consider setting up a road side stand and making a small profit on some of the food you have remaining!
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