A Guide to Savoring Summer's Harvest, Bite by Bite
Summer's bounty brings an abundance of fruits and vegetables. Harvest leafy greens carefully to ensure continued growth, and pick root vegetables in October. Enjoy fresh produce, but preserve excess by freezing, bottling, and making preserves or liqueurs.
The dog days of summer bring with them not only sweltering heat but a delicious abundance of fruits and vegetables. The garden, with its verdant splendor, stands as a statement to the season’s generosity. As the sun bathes the world in its golden glow, the diligent gardener finds themselves surrounded by nature's bounty, each leaf and berry a reward for their toil. Yet, with such abundance comes the delightful challenge of preserving and savoring this cornucopia of flavors.
Greens and leafy vegetables like lettuce and kale offer a continuous harvest if plucked wisely. By picking leaves from the outside of the whorl, the gardener ensures the core remains intact, allowing the greens to flourish anew. However, timing is crucial. Allow them to grow too large, and they transform, their leaves becoming tough and bitter, losing the tender sweetness that defines their charm.
