End of Summer Harvesting and Planning

Time to Harvest what’s left. 

Don’t let all that bounty go to waste; instead, make it last:

Herbs: Hang dry hardy herbs like lavender and rosemary, and freeze dry tender varieties like basil, parsley and chives. Place rinsed leaves in ice cube trays, cover with water and freeze. Once frozen, transfer to freezer bags. When cooking, add a cube or two to flavor dishes.

Berries: Use immediately in ice pops, or preserve them—try our fast, foolproof Freezer Jams. Or freeze them whole: Gently rinse, then drain. Once completely dry, arrange on a baking sheet, freeze overnight and transfer to a freezer bag.

Vegetables: Have an overabundance of cucumbers? Pickle them, along with carrots, onions and zucchini. It’s easy-as-can-be with our Quick Pickles technique! Or make and freeze loaves of Zucchini Bread, too, so you always have hostess gifts or housewarming presents on hand. 

Tips above from:  http://media.homemadesimple.com/ 

This is also a good time to think about Fall and Winter gardening.   We are purchasing a small greenhouse to cover our vegetable gardens this year.