Embrace the Bounty: Transforming Your Garden’s Harvest This Fall

Embrace the Bounty: Turning Fall’s Garden Goodies into Culinary Treasures

As autumn sweeps across the city, many avid gardeners are faced with the rewarding yet overwhelming challenge of deciding what to do with their bounty. The last harvest is upon us, and if you’re like me, the thought of leftover kale, wormy apples, or a surfeit of tomatoes can be both a blessing and a dilemma. In Edmonton, the heart of seasonal gardening thrives, and there are plenty of creative avenues to explore for utilizing garden goodies before winter sets in.

Community gardens are a boon for local harvests.

In our bustling city, an astounding 52,734 edible fruit trees grace the streets, contributing to our local ecosystem and culinary landscape. From dwarf varieties of apples that yield over 150 pounds of fruit each season to expansive community orchards, the potential for sharing this harvest is ripe. If you find yourself unable to use up all your produce, why not share this abundance with others?

Edmonton’s Food Bank is always in need of fresh produce. Volunteers are on the lookout for anything from potatoes and cabbage to the ever-popular tomatoes and corn on the cob. Doug Thompson from the food bank emphasizes the importance of these donations, stating, “Garden-fresh produce simply tastes better, and we appreciate every single garden around the city that shares any of its bounty with us.”

Donating Produce

For those with an excess of fruit or vegetables, donating is a compassionate choice. However, it’s essential to know which items are eligible for donation. While delicious large apples make the cut, crabapples don’t since they require significant processing to be palatable. Images of these little sour gems often accompany tales of overwhelming gratitude from those receiving larger fruits. If you’re not quite sure what to give, a good rule of thumb is: if it’s clean, not rotten, and usually serves a purpose in a recipe, it’s likely safe to donate. Eligible produce can be dropped off at their food bank’s website.

The Leftovers Foundation

Another remarkable opportunity springs from the Leftovers Foundation, which works tirelessly to reduce food waste by collecting home-grown produce to distribute to campus food banks and social agencies. This organization’s outreach coordinator, Mary Gholami, emphasizes how difficult it has been for many individuals to access fresh, healthy produce given current grocery prices. If you have fruit or vegetables to share but are unable to harvest them yourself, volunteers can often assist with the collection.

Harvesting seasonal produce is a worthy community effort.

Feeding Four-Legged Friends

Not to forget those garden items that may not meet the aesthetic standards of a produce buyer—like wormy apples or caterpillar-chewed kale—can still be put to good use. The Farm Animal Rescue and Rehoming Movement (FARMM) is delighted to take in what some may consider ‘subpar’ produce. As per Melissa Marttell, the founder, “We can utilize it, so we love that.” With approximately 150 animals relying on donations of fruits and veggies, she encourages those with extra produce to think beyond the compost bin. That mountain of apples you dreaded picking can turn into a feast for chickens and goats within minutes!

Preserving the Season

For gardeners with a manageable amount of produce, considering proper storage techniques can extend the life of your harvest significantly. Root vegetables like potatoes and carrots thrive in root cellars, lasting up to eight months. For those without this idyllic space, the freezer offers a fantastic alternative. I have frozen copious amounts of kale over the years, merely blanching it first to maintain that vibrant green color and nutritious value.

If you are feeling adventurous, another wonderful way to enjoy the late harvest is through canning. Reducing that pickle recipe to perfection or making seasonal jams not only preserves but enhances the flavors of your yields. Check out resources like Operation Fruit Rescue Edmonton for workshops on these time-honored arts.

Home canning preserves the best of the harvest for winter.

Getting Started with Canning

When it comes to kitchen safety, health regulations necessitate that any food prepared for public distribution must be done so in a licensed kitchen. However, those wishing to can for their households can find great resources at the Edmonton Public Library or attend local workshops to ensure they’re well-equipped to can safely. If you want to delve into fermentation—a flavorful option—make sure to check the offerings from the Kitchen at the Stanley A. Milner Library, which frequently hosts informative cooking classes.

Final Thoughts

As the season changes, I’ve been reminded how much we can give back through our gardens. Instead of letting the worms have all the fun with our apples or letting excess veggies languish in the fridge, consider how to turn that garden bounty into nourishing meals, delightful preserves, or charitable donations. Whether you choose to feed people or animals, every harvest moment can create a ripple of kindness in our community. The joy of gardening transforms into joy shared.

So, gather your baskets, invite your neighbors, and let’s make the most of this gardening season before winter takes hold!