Easy Ways to Preserve Your Harvest: Part 2

August 3, 2021

Welcome back to our series on extending shelf-life of your backyard bounty! Last month, we talked about extending the life of your fruits, vegetables & herbs by drying, freezing and canning them. In this month’s post, we have four more creative ways to keep your goods, well, good! It’s also chock-full of resources to help you on your food-preservation journey. The National Center for Home Food Preservation and your local library are great places to start! 

For an explanation of the Difficulty and Time Commitment ratings, check out Part 1. For a general overview of produce storage, check out this great PDF from the University of Washington.



Difficulty: Easy-Moderate

Time Commitment: Medium

Sliced cucumbers with herbs in a glass jar ready for pickling.
Photo by Monika Grabkowska

Cukes, beans, peppers, garlic, brussel sprouts, carrots, cauliflower and radishes are just a few of the vegetables that make delicious pickles when bathed in brine and vinegar. Customizing the spices you add allows for additional zing, and a surprising spectrum of flavor. Many cultures have their own take on pickled vegetables, so once you’ve mastered the basics the culinary possibilities are virtually endless. (You can even pickle eggs and cantaloupe!)



Difficulty: Varies (very easy once you construct a cellar!)

Time Commitment: Constructing cellar: High
Food preparation after construction & future seasons: Very Low

A pile of yellow-skinned potatoes, with a wire scoop and wooden handle
Photo by Jan Antonin Kolar

Based on the principle of keeping hardy veggies and fruits in a cool, humid location, root cellars in one form or other have helped humans survive the winter months for a very long time.  Carrots, parsnips, potatoes, squash, and apples are just a few of the foods that stay fresh easily in this environment. While not everyone has the ability (or the inclination) to build a proper old-fashioned root cellar, it’s worth considering this pre-refrigeration standby and along with its more primitive, but equally effective, “hole in the ground” cousins. The Farmer’s Almanac has a great run down of how to get started. (Remember that root crops keep better with a little dirt on them, so hold off washing them until you’re ready to cook!)



Difficulty: Easy

Time Commitment: Low (but requires maintenance over time)

A table with metal bowls filled with vegetables in brightly colored sauces (kimchi)
Photo by Giselle Herrera

Salty, sour, and oh-so-delicious, fermentation is natural food preservation’s gift to humans! Forgive us for the hyperbole, but we’re serious fans of this magical process. From sauerkraut to kimchi (even certain types of pickles!), fermented food is alive with probiotics that help your gut digest other foods and keep your brain in balance; it may even improve cognition! As interest has grown in recent years, fermentation clubs are cropping up in a variety of locations, so if you’re nervous about trying this on your own, a google search of your area will likely yield resources and veterans who might be eager to help you get started. The Berkshires even boasts its own Fermentation Festival

If this article is making you wish you had a vegetable patch––or custom-built root cellar––reach out to our team of passionate professionals at NatureWorks Land Care. We can help you plan, plant, and cultivate the garden extravaganza of your dreams.


In the meantime, enjoy that fresh produce (whether from your garden or the farm stand down the street) and happy pickling!

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