Autumn’s Abundance: What to Do with Your Garden’s Bounty

As the crisp autumn air blankets our gardens, many enthusiasts find themselves surrounded by rich harvests of kale, apples, and a medley of vegetables ripe for preserving. But when you have more produce than you can handle, it’s essential to find sustainable ways to use it all—or share it with those in need.

Potatoes can produce between three and five pounds per plant, making them a common donation item to local food banks in the fall.

Share the Bounty

In Edmonton, residents are greeted by the prolific yield of their gardens, with an estimated 52,734 edible fruit trees populating the city. These trees yield bountiful amounts of fruit—over 150 pounds for dwarf varieties alone! However, many families find themselves overwhelmed by this natural bounty.

If you have spare fruit or vegetables that you can’t use, consider donating to organizations like the Edmonton’s Food Bank (EFB), which gratefully accepts fresh produce. Potatoes, tomatoes, and leafy greens like lettuce and corn are perennial favorites among clients, providing them the nutrition they need. Doug Thompson from EFB emphasizes how the taste of garden-fresh produce is vastly superior. “Our clients appreciate it too,” he notes.

Unfortunately, not all fruits are suitable for donation; crabapples, which comprise a significant proportion of local fruit trees, are regrettably not accepted due to their size and tartness. Instead, consider cleaning off dirt and preparing other harvests for donation—just be sure they are clean and ready for use.

For those who may not be able to donate in-person, the Leftovers Foundation offers a Home Harvest program, collecting already-harvested fruits and vegetables for distribution to local food banks and social agencies. Mary Gholami, the outreach coordinator, highlights the pressing need for fresh produce: “With grocery prices soaring, it’s been tough for many people to access healthy options.”

Feeding Beyond Humans

But what about the produce that’s still edible but not quite store-worthy? Enter the Farm Animal Rescue and Rehoming Movement (FARMM). They welcome donations of damaged fruits and vegetables, offering a second life for your slightly wormy apples or imperfect kale. Melissa Marttell from FARMM explains how grateful their animals are for these donations: “We can utilize it, so we love that.” It’s a win-win that keeps food waste at bay while helping sustain local wildlife.

Produce with pest damage can be donated to the Farm Animal Rescue and Rehoming Movement, as long as it’s not rotten.

Preserving Your Harvest

If you’ve managed to keep your haul to a manageable amount, then it’s time to consider preservation techniques. Storing root vegetables like potatoes, carrots, and onions in a root cellar can extend their lifespan up to eight months! No root cellar? Your freezer is a perfect alternative, allowing you to enjoy your garden’s bounty throughout the winter.

Blanch your vegetables—briefly immersing them in boiling water—before freezing to maintain their color and texture. for greens, mix yielding in fresh herbs into ice cubes for a robust flavor boost in your winter soups.

For those with an adventurous spirit, canning is another beloved method of preserving foods. High-acid foods, such as tomatoes and pickles, can be safely canned in a boiling water bath. Always ensure food-handling safety by following adapted local guidelines, avoiding home-prepared goods in public distributions, and checking high-quality resources like Health Canada for safe practices.

Canning your garden bounty is an excellent way to enjoy your summer flavors long into winter. Just remember to follow safety guidelines!

Fun with Fermentation

For those inclined towards a more hands-on approach, consider fermentation, a time-honored method that transforms humble ingredients into rich, flavorful staples. Workshops on fermentation and food preservation are offered by local organizations like the Kitchen at Stanley A. Milner Library, teaching participants the art of making sauerkraut, kimchi, and even refreshing beverages.

A Community Effort

In addition to personal consumption, engaging with local groups can further help to minimize food waste. Many gardeners have turned their homes into pickling workshops, devising creative recipes around their harvests. For inspiration, the community frequently gathers for classes—the New Grocery Movement offers a free canning and pickling workshop each fall, where budding food preservers learn the ins and outs of canning safety and delicious recipes.

In a world increasingly aware of the consequences of food waste, every effort—be it sharing the harvest with neighbors or donating excess produce—counts. Embrace the full spirit of community this autumn, turning your garden’s offerings into sustenance for others, preserving them for winter, and engaging in joyful cooking. Let us heed the advice of Laura Griffin, embrace our harvest, and relish the fruits of our labor long after the season wanes.

A vibrant harvest can inspire a range of preserving techniques. Let your creativity blossom with your seasonal bounty!