Making the Most of Your Harvest: A Guide for Autumn Produce

As the crisp fall air ushers in shorter days and cooler nights, many gardeners find themselves with an abundant harvest. Be it kale from your backyard plot or a mountain of windfall apples, there’s a certain satisfaction that comes from a bountiful yield. However, the reality is that much of this produce risks going to waste, especially given that Alberta generates an astonishing $31 billion in food waste annually, with a staggering 47% coming from households. As we transition into this new season, let’s explore how to share, preserve, and utilize every morsel of our garden treasures.

Harvest bounty from local gardens - share the love!

Share the Harvest

In Edmonton alone, there are over 52,000 edible fruit trees, presenting a goldmine for both gardeners and food charities. However, the produce from these trees can often exceed what one family can consume. If you find yourself with more apples than you can handle, consider donating them! The Edmonton Food Bank (EFB) enthusiastically accepts fresh, locally grown fruits and vegetables, particularly those that can be easily handled and stored like potatoes, carrots, and cabbages.

Doug Thompson from EFB shares, > “This time of year we get a lot of potatoes. Tomatoes are always a hit as well.” He adds that items such as peas, lettuce, and corn are also welcomed donations.

Not all fruits are eligible for donation, however. Crabapples, for example, while plentiful, are often deemed too small and sour for distribution to clients in need. Instead, they often require complicated processing.

You can find out more and locate drop-off points by visiting the Edmonton Food Bank’s website.

Drop-off points for donations at the Edmonton Food Bank

Connecting with Local Organizations

Another remarkable resource is the Leftovers Foundation, a non-profit dedicated to reducing food waste. They work tirelessly to ensure that excess produce makes its way to campus food banks and other social agencies. As grocery prices soar, access to fresh produce has become increasingly challenging for many community members. Mary Gholami from Leftovers Foundation notes that they often coordinate volunteers to harvest donations, but urges, “This year, we haven’t managed to keep up with the rising demand.” Donors can also connect through the Home Harvest program to facilitate the pickup of produce in need of a new home.

Similarly, the Farm Animal Rescue and Rehoming Movement (FARMM) swoops in to assist with any produce damaged by pests, ensuring it doesn’t end up in landfills. As Melissa Marttell from FARMM points out, > “We can utilize it, so we love that.”

Garden produce can find new life beyond the kitchen!

Preserving the Season’s Bounty

If sharing your harvest isn’t feasible or you’re left with a manageable haul of vegetables, consider preservation methods to enjoy your bounty throughout the colder months. Hardy root vegetables such as potatoes, carrots, and onions can easily last up to eight months when stored in a cool, dry root cellar. Don’t have access to a root cellar? No problem—your freezer can work wonders too!

Quickly blanching your vegetables in boiling water can help kill surface bacteria, which extends their shelf life. Greens like spinach and kale can be chopped and stored flat in freezer bags for easy access. Have you tried freezing cauliflower florets or Brussels sprouts individually on a cookie sheet before storing them? It’s a fantastic way to ensure that they maintain their shape and texture. Small fruits like berries are equally easy to freeze and can be enjoyed later in smoothies or desserts.

Store your summer harvest for those chilly winter days!

Remember your herb garden too! Ice cube trays can be used to create herb bombs, perfect for adding flavor to your soups and stews long after the season has turned. If jarring fruits and vegetables sounds appealing, homemade jams and pickles offer an alternative, although ensure you’re following safe canning practices to avoid botulism—a severe foodborne illness linked to improperly preserved foods. For next-level guidance on preserving your garden harvest, local classes are available at the Edmonton Public Library and workshops offered by organizations like Operation Fruit Rescue.

Canning and preserving workshops available at local community centers.

Embrace Fermentation

For those adventurous eaters who enjoy a bit of funk in their diets, fermentation remains a tried-and-true preservation method. Fermentation not only allows for the preservation of food but also enhances nutritional value. Classes at the Kitchen at the Stanley A. Milner Library provide insights into this ancient technique, offering both virtual and in-person learning experiences.

As the harvest season dwindles, think about the role that community can play in reducing food waste, and supporting your neighbors and local organizations. Whether you’re facilitating donations or getting hands-on with preservation techniques, these efforts make a tremendous difference. Let’s rally together to ensure that no garden treasure goes to waste, and instead, thrives—even through the cold winter months.

As we bid farewell to fall’s fertile gifts, remember: each vegetable, each fruit, and and each dainty herb plays a vital role. From the comfort of a warm stew to the bright explosion of pickles on your plate, these simple acts of sharing and preserving can transform your kitchen into a hub of seasonal flavor throughout the long winter ahead.