Planting Your Garden for Preserving Your Harvest Series Back »

Written by Lavonne Meyer (former SDSU Extension Food Safety Field Specialist).


Keep the harvest in mind when planning your garden. Garden crops can be preserved to enjoy throughout the year. Horticulture and Food Safety Extension specialists have teamed up to provide a series of articles that bring planting, harvesting and preserving together to get the most out of your garden.

  • Part 1: Tomatoes, Peppers & Cucumbers

    When you are standing in a greenhouse surrounded by a multitude of garden vegetables, or by the seed rack at the local garden center, it is easy to be intimidated by all of the varieties available to the home gardener. Before you randomly choose your garden plants, consider what you plan to do with the harvest.

  • Part 2: Onions, Peas & Lettuce

    The seed catalogs have arrived and you are looking at the lovely photos and trying to decide what to grow. Some of the questions routinely asked include: will this can or freeze well, did I pick the best variety for my growing season, and should I wash my produce or not before storing it?

  • Part 3: Broccoli, Cauliflower, Cabbage, Brussels Sprouts, Kale, Collards & Kohlrabi

    No garden would be complete without a few “Cole” crops. These are members of the mustard family of vegetables and include cabbage, kale, collards, broccoli, cauliflower, Brussels sprouts, and kohlrabi. They are cool-season vegetables that prefer 60° to 70° temperatures for optimal growth and can withstand light frosts without injury. There are different options of preserving these vegetables so you can enjoy them all year long.

  • Part 4: Beets & Beans

    As the weather gets warmer, gardeners are looking for really great beets, beans and herbs to grow. Beets are a cool weather crop that can be planted slightly later in the spring and into very early summer without a loss of quality. Beans are best planted in the warmer weather. Each of these has specific preservation requirements.

  • Part 5: Herbs: Basil, Thyme, Sage, Dill, Oregano & Cilantro

    Herbs are planted for their flavorful leaves. They are one of the easiest ways to flavor our meals without adding large amounts of fat and salt to food. Growing and preserving your own herbs will open an entire new world of flavor that does not exist with commercially preserved varieties. They are very easy to grow, so grab some flavor and add it to your dinner.

  • Part 6: Corn

    Whether you call it the “gold rush of South Dakota” or “sweet corn season”, it means an important summer event is upon us. Those golden ears of corn seem to be most people’s favorite vegetable.  Whether you have a row or two in your garden, an acre out in the field, or shop at a farmers market, the magic words seem to be “sweet corn is ready”.

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