The September 2026 Edible Garden Planner

Harvest from September garden

Saturday, August 29, 2026

End of summer is a great time to tidy garden beds, harvest herbs, plant for fall and winter harvests, and add new perennials.  As the days get shorter, growth slows and before long the sun cannot support all the greenery from summer.  Plants, trees and bushes will drop leaves, but peppers, tomatoes, eggplant, greens, herbs, okra, pole beans, squash and cucumbers will keep producing through frost.  Keep the fruits picked to keep them producing.  Beginning of September is an ideal time to sow seeds of cool weather greens for fall and early winter harvests.  

Harvesting Herbs

This is the perfect time to harvest your herbs.  You can cut them back so they remain lush, improving the tidiness of your garden, and providing herbs for the winter ahead.  Cutting them back will help the plants build stronger root systems.  Trimming also encourages new growth.  You just don't want to prune perennial herbs too close to frost as new growth makes the plant less hardy. 

Harvesting and drying herbs

I dry my herbs to preserve them.  I cut the plant back by about two thirds and put the stems loosely in a paper bag in a dry, warm area out of the sun and let dry naturally.  Loose is the key here so they get good air circulation and do not mold.  They should be completely dry in about 3-4 weeks.  I like putting them in clothes closets to dry as they release such great fragrance, repels moths and the darkness helps keep the flavor in the herb. 

Once dried, remove the leaves from woody herbs and store in an airtight container out of direct sunlight.  With a soft herb like chives, you can just crumble into the airtight container.  I use wide mouth canning jars for herb storage or freezer bags kept in a dark location.  

For more ideas on herbs, Make your own "Herbes de Provence", Use herbs for signature desserts and grown up beverages, Quick tip on fresh flavor herb preservation and herbal butters, Homemade salad dressing recipes with garden herbs, and Make your own teas from garden grown herbs

Basil is one that loses most of its flavor when dried.  You can cut back basil a few times each growing season for harvesting and preserving.  My favorite way to preserve basil is to make pesto and freeze it.  It tastes just like freshly made pesto.  Be sure to remove all leaves or bring plants indoors when they are calling for frost.  Basil is very frost intolerant and its leaves will turn black when touched with frost.

Time to harvest basil 

 If the winter is not colder than usual in our zone, most perennial herbs like chives, oregano, sage, savory and thyme can be harvested year round straight from the garden.  If it is a harsh winter, the tops of these perennials will die to the ground, but re-sprout in the spring.

Winter squash from the September garden

Fall planting guide for cool season crops

September is prime time to plant more greens, beets, cole crops, carrots and radishes. 

What to start in the edible September garden

Get your fall and winter garden growing!

October is the month to plant garlic for next year's harvest.  Buy your garlic now if you haven't already because the most popular varieties sell out early!  I replant the biggest cloves from this year's harvest.  I use both regular garlic and elephant garlic in the garden.  I like elephant garlic because it produces huge cloves.  Hardneck garlic has larger cloves than soft neck and is easier to peel.  The advantage of soft neck garlic is that it stores longer and is hardier in colder climates.  I gave up on doing winter storage of whole cloves and went to pickling the extras.  Pickled garlic lasts for years in the frig.  

 Time to plant garlic! With growing tips......  

Quick tip-”peeling” garlic

Have garlic any time you need it, just pickle some!

You can pick up transplants like broccoli, cabbage, lettuce, kale, as well as herbs at some nurseries since gardening has become so popular.  You can also buy them on line or grow from seed.  Everything that loves spring also thrive in fall into early winter and some all the way to spring.  

Broccoli and cauliflower growing tips

Everything you need to know about growing lettuce

Collards and kale in your garden

Midwest Perennial Vegetable Garden

Lettuce is my favorite for fall.  Plant a variety daily the first two weeks of September so that they are mature by the end of October.  Pick varieties that are cold tolerant with descriptions like "winter hardy", "cold tolerant", etc.  Time to plant lettuce seed for fall, winter salads

For more on fall planting,  Time to set out transplants for fall, winter, & spring harvests

Caring for your new seeds and transplants

Like in the spring, newly sown seeds need moisture to sprout.  Keep seeds and transplants moist until they get their first real set of leaves and are well established.  Then water as needed.  Outdoor seed starting tips

Many crops you can harvest into December and beyond, depending on how cold fall is.  Some get sweeter with some frost, like carrots, chard, and lettuce.  With cover, you can harvest all the way through winter!  
Extend the season with protection for plants

Transplants for winter and overwintering

What’s growing in the late February garden

Homegrown, organic salads in a Midwest winter

You can garden year round in small space

Prepare for hard freeze

Caring for the Summer Vegetables

Many of the summer veggies will continue producing until the first killing frost.  I continue to fertilize the beginning of September and October to keep the plants healthy while they are producing.  We are getting less and less daylight now so it is expected that the plants will drop lower leaves and have slower growth. Cucumbers, summer squash, peppers, eggplants, okra, snap beans and tomatoes all keep producing in our garden well into November.  

Greens in the garden are getting a second life as the temperatures cool and consistent moisture returns.  I got my greens sowed a couple of weeks ago and most of them are up now.  We had a real heat wave before that.  Lettuce seed will not sprout if soil temperatures are above 75F.  I sowed lettuce, spinach, greens and snow peas when it got back down into the 80's for highs.  I'll transplant the seedlings into pots that I keep under the portable greenhouse for the winter to keep salads all winter long when the temps start staying in the low 80's or cooler so they don't bolt. 

A quick reminder, save the seeds from your best performers to plant next year!  You can replant seeds from any heirlooms or open pollinated plants and they will be like their parent; hybrids likely will not.  Not only does it save you money, but it also gives you the plants that do the best under your garden and zone conditions.  Be sure to save seed only from disease free plants.  My top 10 seed saving tips 

What to plant in the August garden

Fall garden

Sunday, August 23, 2026

August is a great time to begin planting for fall and winter harvests.  Get the most out of your edible garden by using all the seasons for fresh, homegrown goodness!

You can garden year round in small space
A fall edible garden
The winter edible garden

Here are the crops you can start in the August Midwest edible garden:

Beets

Broccoli

Brussels sprouts
Bush beans

Cabbage

Carrots

Cauliflower
Celery

Collards
Corn salad
Endive

Fava beans (broad beans)

Kale

Kohlrabi
Lettuce
Mustard

Onions

Peas

Radish

Scallions

Snow peas
Spinach
Strawberry runners

Swiss chard

Turnips

Early August is last call for zucchini and summer squash planting!

November edible garden

Look for cold hardy varieties when planting for fall and winter harvests.  You may be surprised that you can harvest all through the winter months things like greens, onions, Austrian peas, carrots, herbs and cabbage.  You can also extend the fall and winter harvest by looking for the same crop with different days to harvest timing so that they mature at different times.  Finally, you can use cover to possibly extend the harvest all the way to next spring.  Extend the season with protection for plants

When planting in the hot months, be sure to keep the soil moist until the plants are well established.  Summer and fall planted crops take longer to come to harvest than they do in the spring.  Rule of thumb is to add 2 weeks.  It's because the days are getting shorter rather than longer.  

A great and easy way to start your fall garden is to sow the seeds in a pot on a covered deck or patio.  This makes it easy to keep an eye on the seedlings and protects them from the harsh hot summer sun.  After they have a couple of sets of their true leaves, you can transplant into the garden bed.  Harden them off first by moving the pot to full sun before transplanting.  "Hardening off" seedlings  After transplanting into the garden, keep them watered regularly during hot, dry weather until well established.

You can get fall vegetable transplants on line and at some local nurseries so you don't even have to start seeds to get a fall garden and harvest.  I let my spring greens go to seed.  This time of year there are many volunteers sprouting.  I dig and move them to where I want them for the fall and winter.  For lettuces, I put in the pots that I will cover with a portable greenhouse so I harvest for salads until next spring.  Winter hardy greens like kale, herbs like thyme and onions will survive without cover.  Winter edible garden

For more summer seed starting tips Outdoor seed starting tips

Have enough pickles? Make pickle relish!

Freshly canned pickle relish

Saturday, August 22, 2026

My cucumber plants are still producing very well.  When you have plenty of pickles, it is time to make some pickle relish! Pickle relish is fairly quick and easy with no pressure canner needed.

In the summer, I use our fresh eggs to make an egg, lettuce and tomato sandwiches for lunch.  In the winter, I have been making egg salad and lettuce sandwiches for lunch.  I like the crunch from pickle relish in my egg salad.  After I used up what I had in the pantry, I decided to see how hard it was to make relish.  The sweet pickle relish was a multi-day effort.  Pickled relish on the other hand was very similar to making pickles which is pretty quick and easy.

If you have leftover pickles from last year and want something to do with them, you can just use them to make relish and make fresh pickles.  I just pull out the pickles and put them into the food processor.  You need to water bath can them after making into relish.

If you are going to make fresh relish, the recipe I found on line recommended using a food processor, carefully, to get the cucumbers into relish sized bits.  I tried hard to minimize the processing but ended up with big hunks and close to mush.  The second time around, I went the old-fashioned route and used a knife to dice the cucumbers which gave me more what I wanted.

How to make pickle relish

  1.  Get your canning jars, lids and rings.  I chose the pint size since one pint of relish lasts me a few weeks.  You can go smaller or larger, depending on how quickly you will use the relish.  I use Tattler (BPA free plastic lid) or glass lids.  The vinegar in the relish eats at metal lids.  Easy, low tox canning of summer's bounty

2.  To let the pickled relish taste shine through, the recipe calls for white vinegar.  You can use apple cider vinegar.  Any neutral tasting vinegar will work as long as it is at least 5% strength.  Make your own apple cider vinegar

3.  Here are the ingredients.  Feel free to adjust the spices to your taste.

8 pounds of cucumbers (peeled or with skin) finely diced

1/2 cup pickling or canning salt (finely ground salt with no additives)

2 teaspoons turmeric

2 medium onions, finely diced

2 tablespoons dill seed

1 tablespoon mustard seed

4 bay leaves

4 cups white vinegar (can use any vinegar with 5% strength or higher)

4.  Wash, peel and dice your cucumbers, place in large bowl, add salt and turmeric, cover with water  and let mix soak for 2-3 hours.  Drain in colander or fine meshed sieve and rinse well.

5.  Add cucumbers, chopped onions, seasonings and vinegar to large stock pot.  Bring to a boil and simmer for 10 minutes.

6.  Remove bay leaves and fill hot pint jar with mixture, leaving 1/2" head space, making sure all bubbles are removed.  Screw on hot lid and place in pressure cooker or pot large enough that pint jars are covered with at least 1" of water.

7.  Bring canner/large stock pot to a boil, process for 15 minutes.  Wait 5 minutes before removing.

8.  Remove jars straight up from pot; do not tilt.  Allow jars to fully cool for a full 24 hours.

9.  Gently remove ring and test seal by lifting jar by seal, while supporting jar with other hand.  If seal holds, relish can safely be stored in the pantry.  If seal does not hold, relish should be placed in the refrigerator.

If you like a "warmer" spice mix, substitute the mustard seed and 4 bay leaves with 2 cloves, 1 teaspoon of dry garlic, 1/4 teaspoon of caraway seeds, 1/4 teaspoon of peppercorns, 1 bay leave and 1 cardamon seed pod.  Put the cloves, caraway seeds, peppercorns and seed pod in a muslim bag to make them easy to remove after cooking along with the bay leave.

For spices, get creative with what you enjoy!

Here is how I make pickles:  Time to pickle!  

The vinegar and processing per the instructions are critical for food safety.  The acidity must be high enough to use the boiling water method.  For low acid foods, pressure canning is required for food safety.  For more detailed instructions on canning, Sites & resources for canning.  For options on the jars, see my blog Easy, low tox canning of summer's bounty

Start planting now for fall and winter harvests

Sunday, August 16, 2026

The great thing about fall and winter edible garden is little to no pests!  The insects die off in fall so your harvests are safe from pest destruction.  Once you have spent the effort to get the plants established and cool weather is here, fall and winter gardening is very low maintenance.  As it gets cooler, veggies will get sweeter too.

For more on how to choose varieties to grow, starting seeds and transplanting, see this post.  Time to plant for fall and winter harvests!   Add 2 weeks to the seed packet time to harvest as fall growing is slower than spring.  You're targeting for your edibles to be full size by early November before daylight hours dwindle to less than 10.  The winter slow down  

 

Look at the germination temperatures of the cool season crops you are starting from seed as some will not germinate well in the hot summer temperatures and you may have better luck starting them in shade or indoors.  Lettuce is one that germinates best at temperatures below 70F.  I like to start my seeds in pots in the shade on our north covered patio.  It gets morning sun but is shaded all afternoon.  Being on the patio lets me keep a close eye on them, too.  After they sprout and are a good size, I move into their permanent spot.

 

Here is a by month schedule of what to plant for fall and winter harvests in a Midwest garden. 

 

June

Seeds-Parsnips, potatoes 

 

July

Seeds-Beets, carrots, Asian greens (pak choi, tat-soi), cilantro, collard greens, endive, escarole, frisee, fennel, green beans, kale, kohlrabi, leeks, mustard, onions, parsnips, rutabaga, scallions, lettuce, sweet corn, turnips, turnip greens, and Swiss chard.  

Transplants-broccoli, Brussel sprouts, cabbage, cauliflower, Chinese cabbage, Bibb lettuce.

 

August

Seeds-Beets, carrots, greens (arugula, Chinese cabbage, collard greens, corn salad, kale, lettuce, miner’s lettuce, spinach, mustard, endive, turnip greens), fava beans, green beans, herbs, kohlrabi, onions, snap peas, scallions, snow peas, rutabaga, winter and summer radishes, and turnips.  Early August is last chance for cucumbers, squash, and corn.

Transplants-Asian greens, broccoli, cabbage, cauliflower, Chinese cabbage, endive, kale, lettuce.  

 

September

Seeds-hardy lettuce and greens, kale, collards, turnips, radishes, kohlrabi, spinach, Asian greens, scallions, carrots, and winter radishes.  Quick maturing peas, favas, and bush beans at beginning of the month. 

Transplants-hardy lettuces, spinach, collards, broccoli, all perennials, trees, shrubs, greens, spinach

Greens in a portable greenhouse

October

Seeds-more spinach, kale, traditional southern and Asian greens, carrots, winter radishes, beets, short day onions if overwintering, peas, perennial onions, garlic and shallots.  In our Zone 7 garden, garlic and shallots can be planted into November.  Order your favorite garlic early as many sell out quick.  Time to plant garlic! With growing tips......

 

If you don’t want to start seeds, have waited too long for seed starting or just want to see what varieties do well in your area, some big box stores and local nurseries will have fall planting veggies.   If none in your area do, there are many mail order seed companies that carry fall bedding plants.

 

  Late August, early September is the best time to get transplants into the garden for fall and winter harvests.  Don't forget to fertilize when planting like you would in the spring.  Keep your transplants watered for them to get established until the fall rains start.

 

Extend the harvest by covering when the first frosts and freezes come to those crops that don’t overwinter without cover.  I grow all my greens and lettuce in pots that I cover around Thanksgiving when it gets consistently down in the 20’s.  I’ll still have lettuce and greens growing in the spring.

What's happening in the mid August edible garden

Saturday, August 15, 2025

August sees the full swing of the summer, warm season garden harvests.  Late sweet corn (plant corn in succession and different varieties to lengthen the harvest), summer squashes (like zucchini), peppers of all types (sweet to hot, hot), tomatoes, Mediterranean herbs, cucumbers, okra, apples, peaches, pears, grapes, beans, melons, figs, eggplant, honey, artichokes, huckleberries, blueberries, raspberries, onion, and fennel are all in season in the Midwest.  

If you are not growing these in your own garden, your local farmers market is a great place to pick up these seasonal veggies to either eat or preserve.  The best buy and taste on any fruit or vegetable is when it is in season.  You can get even better deals on any produce that has a few blemishes which have no effect on the flavor.  If you are going to can, freeze or dry them, just be sure to remove any blemishes first.  The easy preservation garden

I pick what to have in our garden based on the harvest per foot of garden space needed.  Our garden is incorporated into the flower garden mulch bed and in pots so we have to be choiceful on what to grow.  Grow what you love to eat, too.  It won't be a lot of fun to have a bumper crop of veggies you don't really like.  How to decide what to plant for small spaces?

In pots, we have great luck with Egyptian walking onions (which can be harvested year round), peppers, eggplant, greens, sweet bay, bush cucumber, pole beans, greens, tomatoes, herbs and celery.

I do use vertical space for the green beans and cucumbers, growing pole types on trellises whether grown in the garden or in a pot.  You can also use trellises for squash or grow bush types that stay compact.

So, what is doing not so well in the garden this summer?  The record heat we are having is hard on many edibles.  Right now, the tomatoes are having a hard time developing fruits.  When temperatures stay above 85F, their flower pollen is sterile in most varieties.  We had temperatures go down into the 80's a couple of weeks ago so we are getting some ripe tomatoes now, but with it being back in the 90's for another couple weeks, the harvest will likely drop back down again.

The last couple of years, I planted a second crop of tomatoes in mid June.  I planted some more a couple of weeks ago this year but they haven't grown at all.  Again I think it is because of the crazy heat we have been having.  I planted a few Brandwine and Mortgage Lifter plants.

Tomatoes 101, How to Grow Great Tomatoes

My yard long bean vines have just taken off in the last couple of weeks.  I have started getting yard long beans to freeze.  Yard Long beans are much more productive than typical snap beans so I switched to them a couple of years ago.  I did try another variety of yard long bean this year but it is just sitting there while the Chinese Red Noodle is motoring right along.  I do also have Christmas Speckles lima bean vine and 1500 Year Old Cave bean vines growing.  I have gotten a few pods from Christmas Speckles but none from the Cave Bean vine.  

Growing beans 101

The Trombetta squash I planted in the garden bed is about 15' long and has just begun making fruits.  I have harvested a couple so far.  I had planted another variety of summer squash vine but it died.  My melon vines are looking very healthy and I have a large melon that should be ready to pick in a couple of days.  The other vining crop, cucumber is doing pretty well.  I have 4 different kinds growing to see which does best against disease and in our heat.  I have more cucumbers than I can eat or pickle at the moment.

Growing squash 101     Growing melons 101  Growing cucumbers 101

Newly sprouted zucchini, ready to be transplanted

Have many sweet and hot peppers and cucumbers and okra. I tried Heavy Hitter okra for a second time.  The first time I didn't get much off of it.  This time, it is producing heavily!  Have had a few fruits from the eggplants and the plants are getting to a good size.  

Most of my pepper plants look nice and green.  I do have a couple t hat are on the yellow side.  I added more fertilizer and minerals with Azomite to see if that helps them.  My sweet peppers are flowering and have had fruits for the last month.  Peppers will produce all the way until there is a hard freeze.  It seems their best month is September.  They love warm days, cool nights and lower humidity.  I grow the sweet peppers to snack on and freeze for football salsa.  I had plenty of chili powder left so I am not growing Anaheims this year.  

Growing peppers 101

The flea beetles are having their usual summer feast with my eggplants but it seems less than in past years.  They love to eat holes in the plant's leaves.  They don't eat the fruits, but with the damage to the leaves can reduce the plants ability to produce fruits if it gets too bad.  We have purple and green varieties this year.  Err on the side of picking early versus late.  Leaving the fruits on too long makes the skins taste on the bitter side.  You want to pick when the skin is glossy.

Growing eggplant 101

Beans on trellis in garden bed

The first round of lettuce, sweet mustard and spinach bolted long ago.  I left them to go to seed.  I have many volunteer sweet mustard and lettuce plants coming up.  Greens are heavy nitrogen users.  I make sure to fertilize them monthly.  I grow most of my greens in pots.  Pots need to be fertilized about twice as often as garden beds.  I always use natural organic fertilizers like Espoma or for an extra boost of nitrogen, blood meal, bat guana or liquid fish fertilizer.

Summer Edible Gardening Tips

A quick reminder, save the seeds from your best performers to plant next year!  You can replant seeds from any heirlooms or open pollinated plants.  What do the terms GMO, natural, heirloom, organic, hybrid really mean?  Not only does it save you money, but it also gives you the plants that do the best under your garden and zone conditions.  Only save seeds from your best fruits and only from disease free plants.  My top 10 seed saving tips

The easy preservation garden

 

Sunday, August 9, 2026

If you are interested in being more self-sufficient, to have nutritious food at the ready, reduce your food bill or just want to save the extras from the garden this year, there are simple ways to preserve many different crops from the garden: freezing Freezing the extras for winter, drying Dehydrate or sun dry your extra veggies, canning Easy, low tox canning of summer's bounty, and pickling.

I only do canning of high acid vegetables like tomatoes or pickling so only a large pot is needed.  If you decide to can low acid vegetables, then a high pressure canner is needed.  Sites & resources for canning

Crops that are easy to put away for year round eating:

Beets, Basil, Broccoli, Cabbage, Carrots, Cucumbers, Eggplant, Garlic, Green Beans, Greens, Herbs, Onions, Peas and Snow Peas, Peppers, Tomatoes and Squash.

The easiest to start with are herbs.  They thrive under neglect and are very drought and heat tolerant.  Spices are very expensive in the store.  Herbs are carefree and produce alot that can be dried or frozen to use year round.  My 2 favorites are making pesto from basil (Basil basics-harvesting, preserving, growing basil) and using a variety of dried herbs to make “Herbes De Provence” (Make your own "Herbes de Provence") that I add to almost every dish!  Since most herbs are from the Mediterranean region, they thrive in mediocre soil and dry conditions.  Start a kitchen herb garden!

For spring and fall planting for a preservation garden: 

Beets, broccoli, cabbage, carrots, garlic, greens, cool season herbs like cilantro and parsley, onions, peas, potatoes and snow peas.

Beets, broccoli, cabbage, carrots, greens, and snow peas should be blanched and then frozen.  Blanching stops the degradation of the vegetable in the freezer, increasing the shelf life to months.  Blanching simply means putting into boiling water and then immediately into ice water or very cold water to stop the cooking of the vegetable.  For the bigger veggies, 3 minutes in boiling water is sufficient.  For greens, just a couple of minutes.  After blanching, remove the excess water.  I like to then put on a cookie sheet in the freezer in a single layer.  After freezing, I scoop them into freezer bags.  This way your veggies will defrost quicker and you can remove only what you want to use for that meal.  If just put directly into the freezer bag, they will all freeze together in one big block.

You can also dry any vegetable, store in a sealed jar, and rehydrate when needed for cooking.  The trick is to make sure that they are dried enough that they will not mold.  If in doubt, your dried produce can be stored in the frig or freezer, taking up much less room than the whole vegetable.

I also like to grow sprouting broccoli as it can be harvested from for 8 months of the year.  Carrots and onions can be left in the ground over the winter and pulled when needed.  My favorite onion to grow is Egyptian walking onion.  It produces a small bulb that is just the right size for using for one meal.  It can be grown in a pot, too, and harvested year round.  Egyptian walking onions

Garlic is planted in the fall and harvested in mid summer.  There are 3 ways I preserve garlic.  One is to harden off and keep several garlic bulbs to use fresh.  The second is to separate the cloves and put into vinegar with peppers.  I store these jars in the refrigerator.  This preserves the garlic and adds a little kick.  The third is to dry some garlic cloves to make garlic powder.  Quick tip-make dried garlic into garlic powder

Preserving the garden's bounty

For summer planting of a preservation garden: 

Corn, cucumbers, eggplant, green beans, warm season herbs like basil and rosemary, peppers, squash.

I don't blanch my summer vegetables before freezing.  If you want to keep them in the freezer longer than 4-6 months, blanching is the best way to go.  For small peppers, I freeze them whole. Peppers a Plenty in September  Large peppers and all tomatoes, I slice and freeze.   As the tomato harvest heats up, any that we can't eat, I freeze.  Come fall when it cools off, I will take all of last year's frozen tomatoes and make into sauce.  A few tomato plants give us enough to freeze and make sauce for the coming year.  Preserving the tomato harvest 

  For peppers, I also make hot sauce Quick tip-make your own hot sauce and dry them to make chili powders and seasoned salt.

For squash, I like to freeze them whole.  When I am ready to eat them, I slice them while frozen and grill.  If you are going to use them in recipes, I would cut them into the size you want to use in your recipes, blanch and freeze.  I also make spaghetti and lasagna noodles from extra zucchini, blanch them and freeze them in quart bags.  For the lasagna noodles, first lay them flat on a cookie sheet to freeze before putting into a freezer bag.  What to do with all that zucchini?!   

For eggplant, I make baba ganoush and freeze.  It is a tasty dip.

Green beans, I break into the size I will use in my recipes and freeze.  Cucumbers I make into pickles and relish.  Make your own pickles without a store bought seasoning mix  For corn, the easiest way to store is just blanching the whole ear of corn.  After removing the silks, you can either freeze whole or slice off the cob and freeze the kernels.

All your summer vegetables can be dried as well.  Dehydrate or sun dry your extra veggies

Now you are ready to eat fresh and preserve the extras to get you through to next year's garden!