What to do with Fresh Garden Vegetables
As the summer season comes into full swing, many of us are fortunate to have an abundance of fresh produce from our gardens. If you find yourself with more vegetables than you can eat in one sitting, there are plenty of ways to preserve and enjoy your harvest throughout the year. Here are a few ideas on what to do with fresh garden vegetables:
Freezing
Freezing is a great way to preserve fresh vegetables for up to a year. Here’s how to do it:
Wash and cut the vegetables into desired sizes.
Blanch the vegetables in boiling water for a few minutes to stop the enzymes that cause spoilage.
Cool the vegetables in ice water and drain well.
Place the vegetables in freezer-safe bags or containers.
Label and freeze the vegetables.
Canning
Canning is another great way to preserve fresh vegetables for long periods of time. It involves sealing the vegetables in airtight jars and processing them in a boiling water bath. Here’s how to can vegetables:
Wash and prepare the vegetables as desired.
Fill clean jars with the vegetables, leaving about 1 inch of headspace at the top.
Add water, salt, and any other seasonings to the jars.
Process the jars in a boiling water bath for the recommended amount of time.
Seal the jars and let them cool completely.
Drying
Drying is a great way to preserve vegetables without using any special equipment. Simply spread the vegetables out on a baking sheet and dry them in a warm oven or dehydrator. Once the vegetables are completely dry, they can be stored in airtight containers for up to a year.
Pickling
Pickling is a great way to add flavor and shelf life to fresh vegetables. Here’s how to pickle vegetables:
Wash and prepare the vegetables as desired.
Combine vinegar, water, sugar, and spices in a saucepan and bring to a boil.
Pour the hot vinegar mixture over the vegetables and let them cool completely.
Store the pickled vegetables in the refrigerator for up to 6 months.
Fermenting
Fermenting is a great way to preserve vegetables while also creating beneficial probiotics. Here’s how to ferment vegetables:
Wash and prepare the vegetables as desired.
Combine the vegetables with a brine solution made from water and salt.
Place the vegetables in a fermentation jar or crock and weight them down to keep them submerged.
Let the vegetables ferment at room temperature for 1-2 weeks.
Once the vegetables are fermented, store them in the refrigerator for up to 6 months.
Other Ways to Use Fresh Garden Vegetables
In addition to freezing, canning, drying, pickling, and fermenting, there are many other ways to use fresh garden vegetables. Here are a few ideas:
Eat them fresh. This is the best way to enjoy the full flavor and nutritional benefits of fresh vegetables. Eat them raw, cooked, or juiced.
Make salads. Salads are a great way to use up a variety of fresh vegetables. Add them to your favorite greens, along with other toppings like fruits, nuts, and seeds.
Make soups and stews. Soups and stews are a great way to warm up on a cold day and get your daily dose of vegetables. Add your favorite vegetables to your next pot of soup or stew.
Make stir-fries. Stir-fries are a quick and easy way to cook vegetables. Simply heat some oil in a wok or skillet and add your favorite vegetables. Stir-fry until the vegetables are tender and slightly browned.
Roast them. Roasting vegetables is a great way to bring out their natural sweetness. Simply toss your vegetables with some olive oil, salt, and pepper and roast them in the oven until they are tender and slightly browned.
No matter how you choose to use them, fresh garden vegetables are a delicious and nutritious way to enjoy the summer season. So get out there and enjoy the fruits of your labor!
Here is a list of some of the most common vegetables that can be preserved using the methods described above:
Asparagus
Beans
Beets
Broccoli
Brussels sprouts
Cabbage
Carrots
Cauliflower
Celery
Corn
Cucumbers
Eggplant
Garlic
Green beans
Kale
Leeks
Lettuce
Mushrooms
Onions
Parsnips
Peas
Peppers
Potatoes
Pumpkins
Radishes
Spinach
Squash
Tomatoes
Zucchini