Harvesting the Bounty

After all the spring rain, the sun has finally decided to shine and garden plants are flourishing. Now it’s time to start thinking about how to harvest those garden fruits, vegetables, and herbs. There are four main preservation methods to consider to determine what works best for you and your family to enjoy during the fall and winter seasons.

Canning and freezing are the most common preservation techniques. Canning requires extra equipment which can be costly. There are also precise specifications to follow regarding temperature and duration. Not following these specifications can cause food poisoning. Canners must use tested recipes. Contact the Carbon County Extension Office for more information on upcoming canning classes, testing canners, tested recipes, or general canning questions.

Freezing is a relatively simple method. The most significant steps are freezing in containers that are designed to reduce freezer burn, labeling containers, and understanding which foods require blanching. Blanching is flash cooking a vegetable and then cooling it in ice water, which helps frozen foods retain their color, consistency, and nutrients.

Drying is the most uncommon but the least expensive. It does not require extra equipment or a lot of storage space. Herbs are commonly dried and used throughout the year when it is more difficult to find fresh options. There are benefits to adding dried herbs to soups, salads, or your favorite dishes. Herbs add more flavor and reduce the amount of salt needed. Too much salt can be harmful to heart health. Dried foods often lose color which make them less appealing. They also lose more of their available nutrients.

Fermentation requires a small amount of work. A brine is created and the food is submerged from days to weeks to ferment. The process creates what is known as probiotics, which are healthy bacteria that aid in gastrointestinal health.

In our Wyoming climate, root vegetables can be subject to individual storage methods. The most important considerations when storing these root vegetables are temperature, moisture, and light. While a root cellar may be the most conventional methodology, root vegetables can also be stored in the ground or in an unheated covered porch.

In order to extend the harvest period from late spring into the fall, consider adding variety to the foods in your garden. Remember that picking produce as they ripen encourages the plant to reproduce and increase the crop yield. It also increases the chances of catching a pest or disease targeting your garden while the problem is still manageable. Perusing the garden daily may keep those zucchini from hiding under leaves and developing into monster doorstops.

Farmers markets are a great opportunity to add variety to your stock-piled food storage. Often vendors are from all over the state or neighboring states and may allow you to preserve before your own garden is ready for harvest.

To learn more about food preservation and nutrition, or how to plan your garden for preservation, contact the University of Wyoming Carbon County Extension office.