Hi Reader

Zukes, maters, and herbs galore!

That pretty much describes my kitchen counters right now.

The zucchini keeps coming, so we’re making creamy zucchini soup, zucchini spaghetti, chocolate zucchini cake, and shredding plenty for the freezer.

The tomatoes are finally rolling in too. Some are becoming roasted spaghetti sauce for dinner, while others are being canned so we can enjoy them all winter.

And then there are the herbs.

I’m gathering and dehydrating them, creating tinctures, infusing oils for future salves, and making fire cider. Because apparently the vegetables weren’t keeping me busy enough!

This time of year can feel overwhelming. Everything seems to need attention at the exact same moment.

So I take a deep breath, look around, and tackle the next thing that needs to be done.

If your counters are looking anything like mine, I gathered all my current recipes, preservation ideas, videos, and helpful lessons in one place:

​https://foodprood.com/preserving-the-harvest/​

You’ll find plenty of ideas for using the harvest fresh, preserving it for winter, and making good use of what God has provided.

And if you still can’t keep up?

Well, I happen to know a few pigs who would be happy to help.

Laura
Food Prood

P.S. What is taking over your kitchen right now—zucchini, tomatoes, herbs, or something else? Hit reply and tell me!

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