When the garden delivers its bounty, you may need to make garden preserves. Even though many of the seeds I planted this year didn’t germinate, I have an abundance of some things. If you’re more successful than I am, you may need a way to preserve the bounty.
Preserves typically refers to cooking something with sugar, usually fruit, so that it will last. I can’t think of anyone I know personally in my adult life who has made fruit preserves. They’re more likely to have frozen, dried, or in rare cases, pickled something. Not being great at freezing, cooking is a better option for me.
During a busy week, making a cobbler or pie may seem daunting. But preserving berries doesn’t have to involve rolling a crust, mixing biscuits, or locating gluten-free oats for a crumble topping. All you need to do is cook the berries.
If you know you’re going to make a pie or cobbler later, add sugar or brown sugar, water, a little corn starch, and a squeeze or lemon or lime and cook briefly. Once the mixture cooks down, you’ll have a compote you can use for your pie or cobbler. It can also be used to top pancakes or bake into a breakfast bread.
I don’t always use refined sugar. Sometimes, I substitute honey or a mixture of honey and maple syrup. And I like to mix blackberries and blueberries.
But berries aren’t the only item I have in spades. Arugula is also abundant. I love a peppery salad, but I can’t consume it fast enough. Cooking works for arugula as well. Not only can it be sautéed, it makes a great addition to potato soup. If you want a hearty stew, add cabbage and chicken to arugula potato soup.
It’s fun to cook new assortments of greens together – chard, bok choi, dandelion, spinach, kale – in varying proportions.
Cucumbers are also prolific producers. I love to use them in cold soups, pico de gallo, popsicles, and to line the bottom of a glass of Hendricks gin in addition to the more traditional salad treatments. I also dip them in hummus or ranch dressing and eat them all by themselves. With so many options, I don’t need to pickle, freeze, dry, or ferment.
Fresh vegetables and fruits will last longer than those trucked to your local grocery, but if they’re approaching the end of freshness and time is short or energy low, it’s okay to let go of a dream day of baking in favor of a quickly cooked compote. Or throw some greens in a frittata if they start looking wilted.
If you’ve done all the cooking you can, give your neighbors a treat. My garden gifts often result in a hot meal unexpectedly delivered to my door a few days later.
I’m always amazed how much food can be grown in a small space. My garden often yields enough excess for garden preserves.
Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
