Winding Down the Season

Techniques that rely on freezing, dry storing, and dehydrating let you quickly save the garden’s last fruit and vegetables. Learn more at TwiceasTasty.com.
This September, we’ve been lucky to have fairly warm days and nights in Montana, with just a couple of hints at a killing frost that we were able to protect against temporarily. But the garden is still winding down. In the main garden, I’m finding fewer cucumbers and snap beans, with vines starting to dry and lose leaves. In the greenhouse, tomatoes and tomatillos are putting all of their energy into ripening existing fruit. It’s time to grab the last of the garden’s treats and stash it all away for winter.

This week, in my Twice as Tasty column for the Flathead Beacon, I share some of my favorite storage techniques for a range of vegetables. The article focuses on easy ways to save individual vegetables without needing to can or ferment them or changing their base flavor into a pickle or sauce. The techniques rely on freezing, dry storing, and dehydrating and can be done quickly with minimal prep.
Learn about winding down the season

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