making, or fresh eating
Gardeners have a wide array of crops to choose from, and often those choices are influenced by preferences in taste, texture, and even the end use of the harvest. One such decision is whether to grow crops for their potential longevity, usable in making preserves and other shelf-stable goods, or for immediate use, enjoyed fresh at harvest. In this article, we will explore the benefits and considerations of both making and fresh eating garden crops.
Making
When looking to the future, making is an enticing option. Crops grown with the intention of preserving them can provide a bountiful harvest that will see gardeners and their families through the winter months. With the right techniques, many fruits and vegetables can preserve well in various forms. For example, tomatoes can be canned or turned into salsas, ketchups, or sauces. Cucumbers can become pickles, and peppers can be made into jellies or dried and ground into spices.
One benefit of making crops is that they can help gardeners and their families save money in the long run. Once the equipment and supplies needed for canning or pickling are obtained, they can be reused over and over, making the cost per jar of preserved food much lower than purchasing from the grocery store. Additionally, a well-planned and executed preserving season can lead to an overabundance of food that can be shared with friends and neighbors, creating a sense of community and goodwill.
However, there are also drawbacks to making crops. The process can be time-consuming, and it often requires specific equipment and training. Additionally, the end product may not be as fresh-tasting as it would be if the crop were consumed immediately. The process of boiling, packing, and storing can cause changes in texture and flavor that may not be desirable to some people.
Fresh Eating
Alternatively, gardeners may choose to grow crops with the goal of enjoying them fresh, at the peak of their flavor and nutrition. Fresh eating crops are often picked and consumed within hours, if not minutes, of being harvested. This immediacy provides a level of satisfaction that cannot be matched by any preserved product.
One significant benefit of fresh eating crops is their nutritional value. Fresh fruits and vegetables contain a high level of vitamins, minerals, and antioxidants that begin to degrade as soon as they are harvested. By consuming them fresh, gardeners can ensure they are getting the most nutritional benefit possible from their crop. Additionally, fresh eating crops can be more versatile in the kitchen – they may be eaten raw, cooked, or incorporated into a wide variety of dishes.
However, fresh eating crops also have their own drawbacks. First, they tend to have a shorter potential shelf life, which means that they must be consumed or preserved quickly to prevent spoilage. Additionally, the quantity of fresh eating crops yielded from a garden can be difficult to manage. If a crop such as zucchini or tomatoes are planted excessively, the yield may be more than a household can consume before the food spoils. Overplanting can lead to waste, which can be frustrating and unproductive.
In Conclusion
Ultimately, the decision to grow crops with the intention of making them or eating them fresh boils down to personal preference and the goals of the gardener. Both options have benefits and drawbacks, and both can be rewarding in their own way. Some gardeners may choose to grow a variety of crops, some for making and some for fresh eating, to enjoy the best of both worlds. Regardless of the chosen path, taking the time to plan and execute a successful garden season will undoubtedly lead to a bountiful harvest and provide a sense of satisfaction and accomplishment.