Gardening

139 readers

1 users here now

founded 7 months ago

MODERATORS

[email protected]

Harvest: Friday July 12, 2024 (imgur.com)

submitted 5 months ago by [email protected] to c/[email protected]

4 comments fedilink hide all child comments

I look forward to drowning in beans soon.

you are viewing a single comment's thread
view the rest of the comments

[–] FrostyTrichs 2 points 5 months ago (1 children)

I prefer to eat most things fresh because any of the processing really takes away from the flavor.

This is a constant dilemma. There are plants I want to grow but they will undoubtedly produce more than we're able to eat fresh or give away. At one point I was thinking about doing some kind of insect farming with the extra but that's a whole other thing I'm not ready to tackle.... It's silly but it almost feels wasteful to grow things sometimes... If I was in a better location and didn't hate people I could almost start a produce stand... Anyway.

I also make jam from purchased fruits as I don't quite have enough to make the kind of batch size of jam I would like to. Homemade jam is amazing and I use it in my oats almost daily.

My grandmother used to do jellies and jams when I was very young and they were head and shoulders above anything store bought. Unfortunately there isn't a practical way to do a lot of the fruits for that where I'm at now. I've never considered using store bought fruit to make homemade jellies, do you have any recommendations for what is or isn't worth buying for that purpose?

[–] [email protected] 3 points 5 months ago

For me it doesn't feel wasteful because I rely on minimal external inputs. It's time and effort and a little money for seeds, but I'm usually learning something and I'm at the worst case generating compost. A being of some kind will eat it!

When making jam, I still buy local fruit so it's as close to homegeown as possible. I will typically make strawberry, blueberry and raspberry. I am skipping strawberry this year as I need to buy a new hose for the propane burned I use for water bath canning (outside, of course). I've done peach in the past too. That's not locally grown, but I still buy the ones grown in my province and they are wonderful. I also make apple butter. I guess if I was going to say what makes a fruit it worth it is if I can get the fruit at the peak of ripeness. Compound berries take the least prep, but blanching peaches is still worth it because I love the flavor so much and frozen peaches don't hit the spot.