As happens every year, winter finally arrived which meant the real absolute final end of the growing season for warm weather vegetables and herbs. Arugula, chard and kale – you guys keep growing while we focus on preserving your less hardy brethren.
This photo shows some of my favorite ways to preserve the harvest which include drying, brining, canning, fermenting, and freezing:
- Lacto-fermentation (red and green cabbage sauerkraut, Kim-Chi)
- Brined cucumbers (aka pickles)
- Hot packed tomatoes (and a bowl of soon-to-be frozen yellow tomato sauce)
- Dried peppers, oven roasted/dehydrated cherry tomatoes
- Herbed vinegar
- Drying purple basil, lemon verbena, bowl of thyme/oregano/Mexican tarragon
- Not sure whether it is rooting or pre-drying – green pepper basil
Take your pick of processes and produce – these are all quick and simple ways to enjoy summer’s bounty during cold winter months.