Harvesting the Benefits: How to Utilize Your Fall Garden Bounty

As the vibrant leaves signal the transition into fall, it’s time for many gardeners to harvest the fruits of their labor. However, with this bountiful season comes the challenge of managing excess produce. Whether you’re facing piles of kale or an abundance of apples, here’s how you can ensure nothing goes to waste this autumn.

The beauty of a thriving garden during fall.

Share the Bounty

City data reveals a staggering number of edible fruit trees in Edmonton, with over 52,734 trees contributing to the local food scene. As gardeners harvest, it’s common to find themselves drowning in fruit from dwarf apple and pear trees, where one tree can yield over 150 pounds. If you’ve done your best to share with friends and family without success, consider donating to local food banks, like the Edmonton Food Bank (EFB). They welcome both fruit and vegetables, especially versatile items like potatoes, carrots, and greens. Doug Thompson from EFB states:

“Tomatoes are always a hit, as are peas and lettuce and corn on the cob. Garden-fresh produce simply tastes better, and we appreciate every single garden around the city that shares any of its bounty with us.”

Edmontonians should remember that while refreshing apples may be popular, crabapples—plentiful but often overlooked—cannot be donated due to their size and tartness. Nonetheless, there are still many ways to make good use of your unwanted produce.

Finding a Home for Less-Desirable Produce

This fall, if you’ve got produce that is damaged or not quite perfect, the Leftovers Foundation steps up as a hero in the battle against food waste. This nonprofit collects homegrown goods to distribute across local community food banks. Outreach coordinator Mary Gholami emphasizes the importance of these donations, particularly given the soaring prices of groceries, making it difficult for many to access fresh produce. They even offer to help harvest from gardens when volunteers are available.

An initiative to rescue surplus food and distribute it effectively.

While not all food is suitable for donation due to pest damage, organizations like the Farm Animal Rescue and Rehoming Movement (FARMM) are eager to accept your less-than-perfect fruits and vegetables. They happily take what humans might disregard but which still holds nutritional value for their animals. As Melissa Marttell from FARMM puts it:

“We like to have a place for people to bring their things so they’re not wasting and it’s not going into landfills. We can utilize it, so we love that.”

Preserving the Bounty

For those who are fortunate enough to process their harvest into usable forms, a variety of preservation methods can keep your garden’s goodness alive well into the colder months. Root vegetables, such as potatoes and onions, can be stored in a root cellar to last for months. Don’t have one at home? The freezer becomes your best friend! Quick blanching followed by freezing not only keeps vegetables fresh but retains their nutrients as well.

If you’re adventurous in the kitchen, canning is a fantastic way to store your produce. Bevin Cohen’s latest book, The Heritage Pantry, offers a variety of recipes and methods for canning, including a scrumptious canned apple pie filling and spaghetti sauce that cuts out the tedious peeling process. Most importantly, novice canners are encouraged to attend workshops, such as those offered by Operation Fruit Rescue Edmonton, to learn proper canning practices and avoid potential health risks like botulism.

The art of canning brings deliciousness into winter, preserving the essence of summer harvests.

The Fermentation Alternative

Fermentation is another popular method of preserving food, transforming fresh produce into flavorful staples like kimchi and pickles. Fermented products not only enhance meals but also are a fun and healthy way to enjoy your garden’s yield. The Kitchen at the Stanley A. Milner Library frequently hosts classes for those eager to learn these skills, making it accessible for anyone interested in maintaining a healthy diet during the months when fresh food options dwindle.

For an interesting twist on traditional preservation, try your hand at making whole preserved lemons or giardiniera to liven up your pantry. These versatile additions can act as an instant flavor enhancer for various meals.

Delicious preserved foods waiting to be enjoyed all winter long.

Conclusion

As fall leaves begin to blanket the ground, the time for action in the garden is not over. Instead of letting this precious bounty go to waste, whether it’s through sharing or preserving, take the opportunity to give new life to your harvest. From donating to food banks, to feeding local farm animals, or simply savoring homemade preserves, there are countless ways to utilize those extra garden goodies. Let’s celebrate the spirit of community and sustainability this season by ensuring that every last vegetable and piece of fruit fulfills its potential.

Together, we can make the most of our gardens and appreciate the rewarding cycle of nature’s abundance, paving the way for a healthier community and planet.

Explore more preservation techniques and recipes in The Heritage Pantry to ensure you have the tastes of autumn all year round!