Preserving the Garden


| 7/8/2016 9:59:00 AM


 Connie Moorefresh broccoli beets squash

Gardeners for the most part are preservers. The idea of raising a garden begins as a way to eat fresh produce during warm spring, summer and autumn months. But then, there is winter.

As we sat or kneeled over the garden bed, seeds were planted, pint-size tomato and pepper plants dug in and hugged with a hearty helping of soil. Thoughts of those fresh vegetables to come ran through our minds. Just short term gratification. Sliced tomatoes, salads of multicolored greens. Red beets covered in a thick sweet-sour sauce. Peas in butter. Green beans with bacon. Oh, we planned all the right ways to cook and eat the bounty.

cabbage beets onions

About halfway from seed to gathering though, we felt a little urge come upon us to do more. If we eat to our fill, we should fill the freezer with the rest. It will taste even that much better when all thoughts of garden soil and butterflies and bees and green are covered up with white snow and black ice.



So, we go in search of canning jars, lids and rings, freezer bags and boxes. We scrutinize freezer space and move contents of two or three cupboards in search of space for jars of things to come. We search over bookshelves looking for the reliable Ball Blue Book Guide to canning and freezing. Then in the middle of all that, more seeds and tiny plants go into whatever spaces we find outside. Yes, it seems gardeners can get carried away with preserving the garden.





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