Lazy Gardening Series: Part 5: Have a plan for excess

 Welcome to the third part of our Lazy Gardening Series; a series that challenges everything you know about working hard in the garden. If you missed the first parts to our series, start here: 

• Part 1: Plan for, don't react to wildlife
• Part 2: Soil Health
• Part 3: Garden Bed Planning
• Part 4: Don't Underestimate Herbs

I'm convinced that working with nature for our food is top priority, so these tips are all organic, don't require you to spend tons of money, and absolutely possible no matter your experience level. Let's get grown'!

Part 5: Have a plan for excess

Many of us gardeners start the season off with the thought of our first bite into a juicy, homegrown tomato. It's not until your basket is overflowing with fresh picked produce that the thought arrives, "well maybe I'll grow a little less next year."

That's why this part of the lazy gardening series is dedicated to making sure that you have a plan for those extras! By reducing waste and reusing what we can, we make the most of the plants grown in our gardens. 

Drying

Can be done with a dehydrator, but for those of us without that specific appliance, there are still a few things that can be dried out for use or storage.

Hang dry in dry heat:

1. Herbs. Crumple and crush for your very own herb mixes.
2. Mushrooms. Slice thinly. 
3. Thin-walled, hot peppers. Dry for making powders or flakes.
4. Plum or cherry tomatoes. Dry in the sun for 1-2 weeks. Then add extra virgin olive oil and seal for  homemade sun-dried tomatoes.

Storing

Cellar, basement, or even an attached garage. You'll need an area that stays around 55 degrees year round, with higher humidity. Place produce in cardboard boxes or hang by dry foliage (corn and garlic.) Layer the bottom of the box one layer deep. Good airflow is important in storing to reduce moisture issues. 

Store these from 2-4 months through winter:

1. Corn on the cob that was dried on the stalk
2. Potatoes
3. Onions (do not store potatoes and onions within 3 ft of each other)
4. Squash
5. Pumpkins
6. Beets & other root vegetables
7. Garlic

Canning

High-acid items such as tomatoes, fruits, jams, jellies, pickles, salsas, and condiments can be canned easily using the water bath method. This involves placing wide-mouth jars into a large stockpot, and adding boiling water to cover the tops of the filled jars. Once the water comes to a rolling boil, you'll start the processing timer. The heat will seal the jars, allowing them to last for years without spoilage. 

Pressure canning is the other type of canning that requires the use of a pressure canner. The notion that pressure canning is the only way to safely can 'low acid' items like beans, potatoes, carrots, corn, peppers, asparagus, and beets is widely debated. Many report that water bath canning is safe as long as the correct timing is followed. Please do your own research prior to trying any type of canning. 

Freezing

This is my favorite storage method, but also the method with the highest barrier to entry. For the best results freezing, you'll need a deep freezer. The freezer in your fridge just won't have the space required for much more than your ice cream and frozen pizza. I also suggest getting a seal-tight vacuum seal system like Chef Preserve or a Food Saver system. It makes a huge difference in the readiness and taste of your frozen items. 

To preserve texture and color, blanching is recommended but not required. Blanching is the process of putting your produce in boiling water, then straight into ice water. Blanching is not required if you plan on making sauces, soups, casseroles, or other meals where texture and color isn't important. 

Try freezing:

• Tomatoes, Basil leaves, minced garlic, and sliced onion. Pull it out, simmer in a pot with a splash of water or bone broth for a quick & basic tomato sauce.
• Cauliflower, sliced carrots, and broccoli for a California style veggie medley.
• Bell peppers, onions, cilantro, and garlic for a quick fajita veggie mix.
• Shredded carrots, peas, broccoli, and shredded cabbage for a stirfry mix.

Sharing

Personally, I think this is one of the best parts in growing food. Everyone shops at the grocery store out of necessity, but the gift of homegrown food is one of the best there is. 

1. Before your produce is ready for harvest, reach out to friends, family, and neighbors to see if they'd be interested in any of your excess produce. When it's ready, make some porch drop-offs, everyone will love you!
2. Put your produce in a basket with "free" on it for those in your neighborhood.
3. Bring shelf-stable excess to a church, food pantry, or food donation location. 

Composting

Finally, the last resort, is to compost your excess. Maybe the summer got away from you. Maybe you planted more than you even know what to do with. If none of the previous options are viable, don't feel bad in composting the rest. 

Looking at gardening from a cyclical sense, this is one of the best things you can do with any garden waste or excess. Although I hate to admit it, every year I get a crop that I don't get to in time (I'm looking at you broccoli) so it inevitably makes it into the compost. 

I used to feel bad about wasting (what could have been) good food, but then I realized; it's not waste after all. By composting, I'm giving it another purpose. Once it decomposes, it will act as nutrients for my next year's garden. 

If you have 5 minutes and a corner, read this post here on how to start your own compost. 

I hope this summer has been good to you and your garden! Stay tuned to the last part to our lazy gardening series on July 8th. Have further questions? Stop by the store and ask for Courtney, or email info@sunshinegardencenter.com.