From Garden to Table: Your Guide to Managing Excess Produce This Fall

Maximize Your Fall Harvest: What to Do with Excess Crops

As the leaves change colors and the air turns crisp, the harvest season draws to a close. For many gardeners in Edmonton, this is the time to reap the fruits (and vegetables) of our labor after months of tending to the garden. However, with the abundance of produce comes the dilemma of what to do with the excess. Whether it’s kale, cabbages, or apples, the question of preserving or donating surplus goodies arises.

Harvesting produce Celebrating the harvest season with community volunteers.

In Edmonton, a staggering 52,734 edible fruit trees contribute to the local diet, with dwarf varieties of apple and pear trees yielding over 150 pounds of fruit each year. That’s a lot of fruit! If you find yourself overwhelmed, don’t let those apples go to waste. The Edmonton Food Bank is always on the lookout for donations. They welcome root vegetables, cabbages, squash, and more—especially those late summer tomatoes that are still hanging on!

Yet, not all fruits can be donated. Crabapples, making up about 21,000 of the city’s fruit trees, are not suitable for donations due to their size and sour taste. As the Edmonton Food Bank explains, “It takes a number of crabapples to equal the food value of one regular-sized apple.” So, if you have a mountain of crabapples—consider alternative solutions.

Non-Traditional Donations

The Leftovers Foundation offers a path for those excess tomatoes or cucumbers that might be too rickety for the food bank. This non-profit organization aims to reduce food waste by collecting homegrown produce for distribution to campus and social agencies. According to outreach coordinator Mary Gholami, fresh produce has become a luxury for many due to rising grocery costs.

Produce with pest damage Fresh produce that is a little worse for wear can still be useful.

However, Gholami notes that volunteers can help with the harvest, but demand outstrips availability this year. While they’re at capacity for harvesting, already picked produce is still accepted. The Home Harvest program allows gardeners to easily donate their surplus crops online.

For produce that may not meet the aesthetic standards of food banks, consider donating to the Farm Animal Rescue and Rehoming Movement (FARMM). “We have about 150 animals that benefit from getting donated produce,” says owner Melissa Marttell. Whether it’s that unsightly crabapple or those worm-infested apples, everything can find a purpose.

Preserving the Season

Not everyone has a fruit bounty to offload, with some gardeners managing a more reasonable harvest. If you’re looking to preserve rather than donate, your options are plentiful. A root cellar can keep sturdy vegetables like potatoes, carrots, and onions fresh for up to eight months. For gardeners without such luxury, a well-stocked freezer will do the trick.

Quickly blanch vegetables like kale and spinach before freezing to kill off any surface bacteria. Chop and store them flat in bags for efficient use. Consider freezing smaller fruit like berries or florets of cauliflower individually on a cookie sheet before bagging for optimal freshness.

Canning preserves Homemade preserves ready to enjoy.

And let’s not overlook the ice cube tray—an excellent tool for creating herb bombs. These little gems packed with fresh herbs can spice up your winter soups and stews with ease. For those venturing into preserves and pickling, you must handle it with care. Canning requires a knowledge of food safety to avoid issues like botulism, so consider consulting the Edmonton Public Library for more information or attending a workshop.

If you’re seeking more hands-on experience, Operation Fruit Rescue Edmonton offers various in-person and virtual workshops focused on food preservation, including processing fruit into delicious preserves and even cider making. Check their website for upcoming classes and events.

For the fermentation enthusiasts, this age-old method of preservation adds delightful flavors to foods. The Kitchen at the Stanley A. Milner Library frequently hosts classes and demonstrations on the art of fermentation, so don’t miss out on learning how to concoct your own pickles or kimchi this winter.

Preservation workshop Exploring the art of preserving food at a workshop.

As the season wraps up, take pride in knowing that whether through donations or preservation methods, your efforts can leave a positive impact on your community and reduce food waste.

Let your harvest season yield not just a bounty for your own table, but also provide for those in need and keep food from going to waste. Remember, there’s always a way to share the love of your garden, even as the frost begins to set in.