I am not the world’s best gardener, but I think I have unlocked the biggest secret to achieving some kind of success at growing and harvesting your own food.
Last year, my strawberry crop was decimated by storms of Biblical proportions that flooded cities and washed away roads. Honestly I was “lucky” that my biggest loss was a few gallons of strawberries.
This spring, the weather continues to be bipolar – running the heat a few days as temps plummet into the 40s over night, in May! And then flipping on the AC less than a week later. But the precipitation has remained at manageable levels. With a little supplemental drip irrigation, my strawberries have flourished.
(Although I always found it strange that my Junebearing strawberries produce fruit in May… possibly due to their location on the warmer side of the house.)
So far, I have harvested enough strawberries to be worth sorting them. Unheard of. Normally we eat whatever we can, and freeze whatever remains before they can go bad. The frozen berries get used in smoothies and baked goods throughout the year until the next crop. This abundance despite the fact that a skunk has taken up residence under our shed (sigh) and helps herself to several berries each night (deeper sigh).
When sorting, I save the biggest and ripest for eating. These sit out on my kitchen counter, where they lure the children into eating something healthy. (Yay, fresh fruit!)
The smallest and lumpiest berries I put aside for the freezer. Berries with too many seeds as well. Since these will get cooked into desserts or blended into smoothies, their size and awkward shape matters less.
The third category – new for me this year! – includes the berries of decent size which just aren’t quite ripe enough. Picked when not quite at their flavor peak… picked a day or two early to ensure the skunk doesn’t get them first! These are getting sliced then processed in our Harvest Right freeze dryer. Because the freeze dryer removes all moisture from the fruit, the weak, watery flavor of less ripe fruit becomes concentrated into delicious thin, crispy wafers.
Half the batch gets saved for long term storage (up to 25 years, if the ads are correct) and the other half gets scarfed down even faster than the fresh berries. (While drinking plenty of water, of course.)
Point being, if I had let last year’s disaster discourage and derail me, if I had quit following the loss of the whole harvest, I wouldn’t be enjoying the bounty now. Of course, who knows what next year will bring! Good ol’ Maryland!
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