An abundant harvest is not a problem, as long as you know what to do with it. Not everything has to end up on the table immediately. By processing part of the harvest, we extend the season and make sure that what is abundant today will still be available later. Each method has its own character: some preserve as much of the original taste and texture as possible, while others deliberately transform the product into something new.
The art is in choosing the right method for the product, the quantity and the moment.
1. Freezing
Freezing is one of the simplest ways to process a harvest quickly. The product changes as little as possible and can be used again months later. Vegetables are often briefly blanched first to deactivate enzymes. Fruit can usually be frozen raw. Divide everything into small portions immediately, so that later you only take out what you need.
Basic recipe: freezing vegetables (for ± 1 kg)
Wash and cut the vegetables. Blanch them briefly in boiling water, immediately cool them in ice-cold water and drain well. Divide into portions, pack airtight, label with the product and date and freeze.
Ideal for: green beans, broccoli, carrots, courgettes, pumpkin, peas, herbs and soft fruit.
2. Drying
Drying is one of the oldest preservation methods. By removing water, the product keeps for much longer and takes up little space. Herbs become light and aromatic, fruit becomes sweeter, and vegetables can later be rehydrated or used in soups and stews. Drying can be done in a dehydrator, oven or – when the weather is suitable – in the sun.
Basic recipe: dried herbs
Harvest the herbs when they are dry. Remove damaged leaves, wash only if necessary and allow them to dry very thoroughly. Spread them out in a thin layer and dry slowly until the leaves are completely dry and brittle. Store airtight, in a dark and dry place. Only crumble them when using them – whole leaves generally retain more aroma.
3. Fermentation
During lactic acid fermentation, naturally occurring bacteria cause vegetables to become acidic. The result keeps for longer and at the same time develops a completely new, complex flavour. Fermentation requires little energy and is ideal for processing large quantities of one particular vegetable.
Basic recipe: sauerkraut (for 1 kg of cabbage)
Remove the outer leaves and finely shred the cabbage. Mix with 20 g of salt (± 2 %). Massage until a clear amount of juice is released. Press firmly into a clean fermentation jar so that the cabbage is completely submerged in its own juice. Use a weight if necessary. Leave to ferment in a cool place and taste after a few days until the desired acidity has been reached. Then store refrigerated.
Variation: add carrot, beetroot, garlic, chilli or herbs. Do not simply reduce the amount of salt – the correct ratio is essential for a safe process.
4. Pickling in vinegar
Pickling in vinegar gives vegetables a fresh, sour taste and a longer shelf life. The result is what we know as pickles. The ratio of vinegar, water, salt and sugar determines the final flavour.
Basic recipe: quick vegetable pickles (for 1 large jar)
Cut 500 g of firm vegetables (cucumber, carrot, onion, radish or cauliflower) into equal-sized pieces. Bring 250 ml vinegar, 250 ml water, 1 tbsp salt, 1 tbsp sugar and herbs and spices (peppercorns, dill, mustard seeds, garlic or bay leaf) to the boil. Put the vegetables into a clean jar, pour the hot liquid over them and leave to cool. Allow the flavours to develop for at least one day.
5. Preserves, jam and fruit spreads
When fruit is available in abundance, making preserves is a simple way to turn a large quantity into a concentrated product. Fruit is cooked with sugar and often lemon juice. Depending on the amount of pectin in the fruit, the result is a soft spread or a firm jam.
Basic recipe: simple fruit preserve (for ± 3–4 jars)
Mix 1 kg ripe fruit with 600–700 g sugar and the juice of 1 lemon. If desired, leave it to stand for a while so that the fruit releases its juice. Bring slowly to the boil and allow to reduce until the desired thickness is reached. Spoon the hot preserve into clean jars, seal immediately and leave to cool.
Tip: combine varieties – apple with blackberry, plum with raspberry or pear with redcurrant create interesting flavours.
6. Chutney and relish
Chutney is ideal when the harvest does not consist only of sweet fruit. Tomatoes, courgettes, onions, peppers, pumpkin and unripe fruit can all be used. Sweet, sour, salty and spicy flavours come together and give even less-than-perfect pieces a second life.
Basic recipe: simple harvest chutney (for ± 3 jars)
Finely chop 500 g of vegetables and/or fruit together with 1 large onion. Put everything into a wide pan with 100 g sugar, 150 ml vinegar, 1 tsp salt, 1 tsp mustard seeds, ½ tsp ground ginger and, if desired, chilli, cinnamon or cloves. Bring slowly to the boil and allow to reduce gently without a lid, stirring regularly. When the chutney is thick and smooth, it is ready. Put into clean jars and leave to cool.
Delicious with cheese, bread or roasted vegetables.
7. Juice, coulis and syrup
Not every harvest has to be preserved as whole fruit. Juice, coulis and syrup also make it possible to process soft or damaged fruit. A coulis is a thin purée; syrup is more concentrated.
Basic recipe: fruit syrup (for ± 500 ml)
Cook 500 g ripe fruit with 250 ml water for 10–15 minutes. Strain through a fine sieve. Add 250 g sugar and the juice of ½ lemon and heat until the sugar has dissolved. Pour hot into a clean bottle or jar, leave to cool and store refrigerated.
Tip: use the remaining pulp in yoghurt, baking or a smoothie.
8. Cooking and portioning
Sometimes the best method is simply to turn the harvest into a meal in advance. Tomatoes become sauce, courgettes become soup, pumpkin becomes purée, or a mixture of vegetables becomes a base for later. Then refrigerate or freeze.
Basic recipe: harvest soup (for 4–6 portions)
Cut about 1 kg of mixed vegetables into pieces. Sauté 1 onion and 1–2 cloves of garlic in a little oil. Add the vegetables and 1 litre of water or stock. Cook until everything is soft, blend until smooth or leave it chunky. Divide into portions and use immediately, store refrigerated or freeze.
This is one of our favourite ways to deal with abundance: not trying to preserve everything perfectly, but already turning it into something that can easily be eaten later.
Which method to choose?
There is no universally best method. We choose depending on the harvest:
• Large quantities available quickly → freeze or cook and portion
• Herbs and aromatic plants → dry
• Cabbage, carrots, radishes and other firm vegetables → ferment
• Cucumber, onion, carrot, cauliflower → pickle
• Abundant fruit → preserves, coulis or syrup
• Mixture of vegetables and fruit → chutney
• Large quantity of vegetables → soup, sauce or purée
In this way, the kitchen becomes an extension of the garden. The harvest does not all end up on the table at once, but is spread out over the weeks and months that follow.
From harvest to supplies
The most important thing is not one perfect technique, but a system. On a harvest day, different streams can exist side by side: what will be eaten today, what will be processed tomorrow, what will be frozen, what will ferment and what will be dried. Peelings, stems and other leftovers are also given a purpose wherever possible.
In this way, a kitchen emerges that not only cooks with the harvest, but also makes sure that it retains its value for as long as possible.