Hi Reader

What is taking over your kitchen counters right now?

Zukes? Maters? Beans? Peppers? Herbs?

Around here, it is a little bit of everything.

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 becoming fresh BLTs, roasted spaghetti sauce, and jars of canned tomato sauce for winter.

The herbs are being gathered, dehydrated, turned into tinctures, infused into oils for salves, and added to fire cider.

Basically, there are 47 things that need attention at the exact same moment.

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Preservation season can feel overwhelming, but I try to take a deep breath, look around, and tackle the next thing that needs to be done.

I gathered everything I’m doing right now—along with recipes, videos, preservation ideas, and Academy lessons—into one place:

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

I believe it is important to preserve as much as I can because God has given it to us, and I want to make good use of it.

And if I can’t keep up?

The pigs eat the crap out of it.

Nothing is wasted, the pigs are thrilled, and it is still a win-win!

Now hit reply and tell me: What is taking over your kitchen counters right now?

Laura
Food Prood

P.S. If the answer is zucchini, there are plenty of ideas waiting for you on the page!

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