What to Do with Your Garden’s Fall Bounty

As the crisp autumn air settles in, it’s time for gardeners to evaluate the fruits of their labors. Whether you’ve planted a community garden or a humble backyard plot, it’s likely you’re staring at a massive harvest of greens, fruits, and other goodies. In Edmonton, many homeowners find themselves with more produce than they can handle. With what to do about kale, wormy apples, and those abundant potatoes weighing heavily on my mind, I wanted to explore some smart ways to ensure no green goodness goes to waste this fall.

The community spirit at work in local gardens

Share the Bounty

Did you know that Edmonton boasts over 52,000 edible fruit trees? For many, this means more fruit than they can eat, especially dwarf apple and pear trees that can yield over 150 pounds of fruit each season! A common solution to managing excess produce is to share it with local food banks. Edmonton’s Food Bank (EFB) is always on the lookout for fresh veggies and fruits that are easy to store—think potatoes, broccoli, or even cabbage. Doug Thompson from EFB shares, “We appreciate every single garden around the city that shares the bounty with us.”

Interestingly, while many may want to donate crabapples, they’re hard to accept due to their small size and flavor. As the EFB notes, it often takes dozens of crabapples to equal the nutritional value of regular apples, requiring considerable effort to make them palatable.

Potatoes can yield between three and five pounds per plant and are a popular donation item.

If you find yourself overwhelmed with produce, consider other food rescue options. The Leftovers Foundation is dedicated to reducing food waste, collecting home-grown produce to share with campus food banks and social agencies. According to outreach coordinator Mary Gholami, they often rely on volunteers to assist with the harvest, and while they’ve recently experienced a surge in demand, they are still keen to collect already harvested items through their Home Harvest program.

Donating Imperfect Produce

Don’t fret if your apples or cabbages aren’t in perfect shape. Even wormy fruits or greens with pest damage can find a home at organizations like the Farm Animal Rescue and Rehoming Movement (FARMM). I once participated in a donation drive there, and it was reassuring to see thankfully those imperfect fruits being gobbled up by happy animals. “We can utilize all donations—even if they’re not aesthetically pleasing,” says owner Melissa Marttell. She emphasizes how quickly animals consume imperfect produce; a carload of apples disappears almost immediately!

Farm Animal Rescue is an excellent option for donating slightly damaged produce.

Preservation Techniques to Save Your Garden’s Goodies

Now, if you’re left with a more manageable haul, there are delightful ways to preserve your harvest to enjoy throughout the winter. One classic method involves storing hardy vegetables like potatoes, carrots, and onions in a root cellar, which can keep them fresh for up to eight months. But if a root cellar isn’t in your plans, fear not—your freezer can be a gardener’s best friend.

I’ve turned my excess spinach and kale into easy-to-use frozen packets by simply blanching them first. The process is quick and keeps those greens vibrant and full of flavor for soups, casseroles, or that smoothie you never got around to making in autumn. On other days, I blend herbs into ice cube trays to create flavorful bursts for the chilly winter months.

Preserving your harvest is a great way to enjoy your bounty all year long.

Canning is another popular option, especially for high-acid foods like tomato salsa or pickled peppers. It’s best to follow proper guidelines—remember that low-acid foods such as beans require a pressure canner. I learned this the hard way during my first canning session! Fortunately, Operation Fruit Rescue Edmonton frequently offers workshops on safe preserving techniques, making it easier for beginners.

If you relish the idea of adding a little tang to your meals, don’t overlook fermentation. Traditionally used in foods like kimchi and sauerkraut, this method transforms your garden excess into delicious condiments and sides. Many local programs, like classes at The Kitchen at the Stanley A. Milner Library, frequently host demonstrations on fermentation too.

Conclusion: Embrace the Bounty

This fall, take a step back and really appreciate all that your garden has provided. Whether you’re sharing your excess with food banks, a local animal rescue, or preserving for winter meals, there’s a way to make every scrap count. As I step into my kitchen with baskets of kale and apples, I feel grateful—every piece of produce deserves a chance to shine, no matter its shape or size!

Let’s cherish the season and take action to ensure our hard work doesn’t go to waste. Because, in the end, every garden tells a story; it’s up to us to make sure that story gets told, long after the growing season has ended.