5 Things to Do with Leftover Garden Produce
What do you do with all your garden vegetables that you are not able to eat right away? All your hard work through the spring and summer has paid off to bring you a bountiful crop … so don’t let it go to waste. There are a lot of things you can do with your extra garden vegetables to make sure they are put to good use. Here are some ideas of what to do with your extra crops.
Donate to Local Food Pantry
(Sounds like an Honorable thing to do)
Whatever the reason may be, there are a lot of hungry people here in our own country that can be helped. According to AmpleHarvest.org, as Americans “we throw away a pound of food per person per day” and “well over 100 billion pounds of food per year.” That’s insane, I can’t even comprehend the amount of food that is wasted every day. Additionally, it is estimated that there is more than 40 million pounds of produce thrown out of backyard gardens annually.
There is no reason that your extra produce should add to those enormous numbers. You can help to eliminate waste and feed the hungry right in your local area. Visit Ample Harvest to find a local food pantry you can donate your extra produce to. Ample Harvest was created so that gardeners could find local food pantries to donate extra crops to instead of letting them rot in the garden or get thrown away.
Make into Food Storage
(As a Preparedness Company We kinda think this one is a Well Duh!)
There are several ways to turn your crops into long term food storage to be enjoyed at a later time.
Pickle Your Harvest. Pickling your food is a great way to preserve nutrients while also preserving the shelf life of your crops. For more information on pickling, read our previous blog post.
Dehydrating. Dehydrated food makes for a delicious and nutritious snack that will keep for extended periods of time. Fruit is my favorite dehydrated food, but you can also dehydrate vegetables and meat. Check out how you can make your own dehydrator.
Cook and Freeze. Growing up, my mother often made large amounts of food for dinner with the intent of freezing the leftovers. You can freeze just about any food to preserve the shelf life but soups always seem to keep best when frozen; the trick is finding a recipe that incorporates all those extra vegetables that your garden is producing, especially squash and zucchini–they are kinda like the rabbits of the vegetable world. Here are a couple great recipes that could help you out.
|Beef & Garden Vegetable Soup|
• 2 tablespoons olive oil
• 2 pounds beef stew meat, cut into bite-size pieces
• 1 large onion, chopped
• 2 bay leaves
• 3 carrots, diced
• 4 small red potatoes, diced
• 2 quarts beef stock
• 1/2 pound fresh green beans, cut into 1-inch pieces
• 3 ears fresh corn, kernels cut from cob
• 1/2 cup frozen petite peas
• 1 zucchini, diced
• 1/2 head cabbage, chopped
• 2 (14.5 ounce) cans diced tomatoes
• 1 teaspoon Italian seasoning blend
• 1/4 teaspoon garlic powder
• salt and ground black pepper to taste
• 1/3 cup uncooked orzo pastaDirections:
Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until the onion is softened, 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots, potatoes, and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender, about 5 minutes.Stir the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper into the beef mixture. Cover the stock pot, reduce heat to medium-low, and simmer the soup until the beef is cooked through and the vegetables are tender, 45 to 50 minutes.Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender, about 5 minutes more.
|Moist Zucchini Bread|
• 1 cup oil
• 3 eggs
• 2 cups shredded zucchini
• 1 tsp. baking soda
• 3 tsp. cinnamon
• 2 cups sugar
• 3 tsp. vanilla
• 3 cups flour
• 1 tsp. salt
• 1/4 tsp. baking powderDirections:
Combine oil, sugar, and eggs. Beat well. Blend in vanilla and zucchini. Add dry ingredients and blend well. Add nuts. Pour into 2 loaf pans, well-greased and lightly floured. Bake at 350° for about an hour. Let stand in pans 10 minutes, then turn out on racks to cool.
Create a Piece of Art
(What the ….Make Art? WTF? If you have enough food to make so called art, I think you have two things wrong! first you have to much time on your hands. 2nd you aren’t thinking Preparedness! Can it, Trade it, Barter it for good will, feed it to your live stock! For Cripes Sake “Making art” is a fancy Morons way of wasting food!, you want to make art make it out of MUD PIES, stop wasting food!”
You may not be a Michelangelo yet, but if that is your dream, or if you want an enjoyable pastime, try sculpting some of your extra produce. Let the right side of your brain run wild. Here are some impressive examples to get you started.
Make into Compost
“Now we are back on track to doing something worth while, hey worms gotta eat”
If your produce is already on the verge of spoilage, you may want to consider turning it into compost to enrich your soil for better future growth. Turning your old vegetables and plants into compost is a great way to put nutrients back into your soil. Studies have shown that compost increases the ability of many vegetables to fight off common diseases while improving nutrition and flavor.
The materials you put into your compost pile has a big impact on how well the composting process works. The following is how to whip up your nutrient rich compost pile:
• Carbon for Energy–materials high in carbon tend to be brown in color and dry. Dead flowers, leaves, hay, straw, peanut shells, or shredded paper are all items high in carbon.
• Nitrogen to Reproduce Organisms–tend to be green and wet. Fruits, vegetables, and grass clipping all tend to be high in nitrogen.
• Oxygen for Oxidizing the Carbon
• Water to Create a Moist Environment
Create your base layer by spreading out carbon materials.
Spread nitrogen materials on top of your carbon material base.
Continue alternating carbon and nitrogen materials with about two or three times as much carbon materials as nitrogen. The ideal compost pile will be 3’ x 3’ x 3’; smaller piles do work but are less efficient.
Add water to moisten your pile but do not soak it.
You can stir occasionally using a pitchfork to make sure your ingredients are working together.
Let mother nature run her course and before you know it you will have your nutrient rich “black gold.”
Note: It is also a good idea to place small sticks throughout as you build the pile to hold it together and to better allow oxygen to penetrate to the center. You may also want to place a tarp over your pile to protect it from soaking rains.
It is a good sign to see steam rise and earth worms squirm from the pile as you stir your compost; this means your pile is decomposing.
Play a Game
“NOW WE ARE TALKING! Lets take them out and blow them up on top of the compost pile!
I see a lot of useless grass in that gourd bowling picture. Lets practice our sling shot skills and blast them with ice cubes. or make a trebuchet and catapult those gourds into the compost pile WAIT…better yet Catapult them into the neighbors compost pile, yes maybe a 1/2 mile away but this will give you a chance to teach history and spend some time with your family. Let’s face it a trebuchet is cool and you want one!”
If you really can’t think of anything else to do with your extra produce, or if you get a sudden urge to destroy some crops, consider one of these games to satisfy you needs. Your kids will most certainly love to play as well.
Select 10 squash to be destroyed.
Tape or paint your squash to represent bowling pins.
Set up the pins.
Select a nice round pumpkin and standing about 15 feet away give it a whirl.
Select a zucchini that you can get a good firm grip on.
Grab a few plump tomatoes (or anything that can substitute as a ball) and go to town.
Homesteading: A Backyard Guide