This is roughly the harvest every other day. Already have a gallon freezer bag full. No complaints here.
Carrots and peppers were kind of a wash last year so we just let the strawberries run rampant. They’re happy as hell and the fruits are have gotten bigger as the plants matured. The left side was clear enough to put beans where the tomato plants used to be. I was planning on skipping tomatoes as well because they got absurdly large and bent their cages, but some of the fallen ones must have seeded because we had 3 little tomato plants shooting up. They’re in separate pots now and hopefully that’ll be more manageable.
Make some homemade jam. It’s pretty easy if you don’t do a full canning and will use this up quickly
And if it’s too runny for whatever reason you have flavored simple syrup for cocktails 😄
If you have too much of that you can add liquor as a preservative to make your own cordial.
It’s funny how many delicious things are methods to save food when you grow too much
Continuing the thread to say: consider making shrubs from it, too! Basically sugar on fruit for a few days to draw out the juices, then mash it through a strainer, mix in vinegar, let sit for a couple of weeks and voila. So refreshing mixed with soda water and simple syrup. You can get as fancy with the recipes as you want. They’re very cool to do research on!
I’ve been making my own infused vinegars with herbs where you just let them sit together and strained. I was wondered how they made it with fruit. It makes sense to add sugar to turn fruits into juices.
P.S. to pedantic I was going to say that it isn’t a shrub until you add the soda water, until then its just an infused vinegar. But looking more into it both are shrubs.
Oh that’s a great idea.