Celebrating and preserving the harvest It’s the time of year our gardens are pumping out more produce that we know what to do with, and it’s also a perfect moment to pause and celebrate the abundance (which we can do together at the Duluth Community Garden Program’s Harvest Dinner on Saturday, Sept. 19, 5pm7pm in Leif Erickson Park!) During the harvest season, have you ever had so much produce after returning to your garden that you get overwhelmed by how much you need to eat before it goes bad? Are you one of the mischievous souls who leaves bags of unwanted overgrown zucchini on neighbors’ doorsteps? If you answered yes to either of these questions, or are just curious about what you can do with a surplus when you have one, then let’s talk about tips and tricks for preserving your harvest so you can enjoy a taste of summer in the middle of winter. There is nothing more delicious than frozen fragrant pesto eaten with pasta with some sauteed garden summer squash on a cold and dark February evening, not just because of the awesome nutrients and flavors, but because it boosts your spirit and reminds you that warmer weather does exist. That reminder alone can carry you to a happy place in your mind, then add the knowledge that you have provided for yourself in a sustainable way, and sprinkle in some gratitude for the earth for supporting you, and a regular dinner can be transformed into a spiritual experience. I think a lot of people get turned off by this task of preserving because they are wary of the amount of work that goes into it, or are scared that they may cause themselves to get sick. There are many more ways to make your produce last longer than through the effort of canning, but let’s talk about this method before we move onto the “easier” methods. Canning, for those of you unfamiliar, is a method of preserving food by heating and sealing the contents in an airtight container, with jam
HAPPY GARDENING HALEY DIEM
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probably being the most familiar reference point and commonly made item in the household. Because there is so much sugar in jam and citric acid from lemon juice which are both natural preservatives, it’s a relatively easy project to undertake and a great way to get your feet wet with the canning method. Homemade canned applesauce is also a great starting point. When canning, it’s imperative that you start with sterilized jars and new lids to prevent the introduction of potentially deadly pathogens. If you’re looking to experiment with canning, especially with your garden vegetables, always follow the University of Minnesota Extension’s canning quick reference chart to check processing times and if you need to add additional acid to make the final product safe. If you have the time and energy, canning can be an excellent option since the jars only take up pantry space and they have a longer shelf life than other methods. My favorite way to use the canning method is for our excess tomatoes, which we turn into jars of marinara and salsa. Probably my favorite and the “easiest” method of preserving our garden vegetables is by freezing, but there is always in issue with the real estate in our freezer. My goal each autumn is to completely fill the freezer and pack it to the brim, so that we hopefully won’t
need to purchase vegetables until the farmer’s market or our garden starts producing again in the spring! A chest freezer would be super useful if you have one. My favorite things to freeze are summer squash and zucchini, broccoli, peppers, roasted tomatoes, kale, and pesto. All of the fresh vegetable items need to be “blanched” before being put into freezer bags. The process of blanching is necessary because It slows or stops enzyme action which can cause loss of flavor, color and texture. It can also remove excess dirt or potential pathogens on the vegetable as well, and increases their shelf life in the freezer for up to a year. Blanching may seem intimidating, but it’s really just chopping and trimming the vegetables, dropping them in boiling water until they look bright in color, moving them to ice water to arrest the cooking process, and draining before moving to freezer bags. Simply follow the U of M Extension website (seriously such a great resource!) for blanching directions. I like to freeze them flat, then once they are frozen they can be moved around and stacked to save valuable freezer space. My next favorite method of preserving is making “quick pickles” or “fridge pickles.” Pickles don’t need to be made of cucumbers! There is a whole world of pickles to explore. I’ve made pickles out of
radishes, carrots, green beans, red onions, cucumbers and even pickled purslane (a common edible weed in the garden, it tasted excellent on a bison burger!). I’m sharing my favorite recipe for quick pickles, so you can give it a try as well. I love how it’s so easy: you just pack the jars full of veggies, pour over the hot brine, put on the lid, then put in the fridge and you’re done! The jars taste the best within 3 months after making them, but I admit I have eaten them after 6 months. Quick Pickle Recipe This recipe makes roughly enough for two pint jars or one quart jar, but if you have more vegetables to pickle just keep the water/vinegar/salt ratio the same and make as much brine as you need! • About a pound of garden veggies; my favorites are radishes, carrots, green beans, red onions, cucumbers • Several springs of fresh dill (usually about 2-3 per pint, or 5-6 for quart jar) • Pinch of black peppercorns, and optional red pepper flakes • Several cloves garlic • 1 cup vinegar • 1 cup water • 1 tablespoon kosher salt 1. Wash your jars and lids in warm soapy water and set aside to dry. 2. Rinse, then cut veggies into desired shapes and sizes. 3. Add the flavoring: divide the peppercorns, garlic, pepper flakes, and dill evenly into the bottom of the jars. 4. Add the vegetables: Pack the veggies into the jars making sure there is 1/2 inch from the rim of the jar to the tops of the vegetables. Pack them as tightly as you can without smashing. 5. Make the brine: place vinegar, water, and salt into a pot over high heat. Bring it to a boil, stir to dissolve the salt, then pour the brine into the jars over the vegetables until it reaches within 1/2-inch of the top. 6. Remove air bubbles: gently tap jars against the counter a few times, and top off with more brine if necessary. 7. Seal the jars: place the lids on the jars and screw tight. 8. Cool and refrigerate: let the jars cool to room temperature. Store the pickles in the refrigerator. Wait at least 48 hours to enjoy!
September 10, 2020
