Tips and Tricks: How to Preserve Fall Harvest Foods All Year Long

Looking for some tips to save money and eat healthfully all year round? Then listen up! Fall is the best time for stocking up on some of the healthiest, most inexpensive pieces of produce nature has to offer. Pumpkin, winter squash, sweet potatoes, parsnips, carrots, red potatoes, purple potatoes, and apples are all some of the best types of produce for you and they’re also excellent for long-term keeping. Not experienced with harvesting foods? Not to worry – you don’t have to be a farmer or even a gardening connoisseur to harvest your own foods.

Stocking up on fall produce is helpful for preparing meals ahead of time and for saving you money each week at the store. Potatoes, apples, squash, beets, pumpkin, carrots, parsnips, pears, beans, and corn can all be used to prepare more filling meals that also keep you warm during the chilly months. They’re also easy to sneak into any dish, even those you might not think of at first.

Try out some of our favorite ways to keep your fall foods fresh so they don’t go to waste. We’ve also included a few simple tips for preparing them ahead of time for everything from breakfast, to dinner, and even right down to dessert!

1. Keep Them Cool

All types of fall produce like to be kept in a very cool environment. Apples, in particularly, do best when kept in the fridge in your crisper drawer. They will last months this way if they’ve just been freshly picked. Potatoes, squash, and whole pumpkins like to be kept in a cool, dark place. A pantry with good air flow is a great option, along with a bin in a cold, dark garage. Onions and garlic should be kept at room temperature in a cool, dry and dark place as well.

2. Buy Them Fresh

You also want to make sure you buy your fall produce fresh. Items at the store may have been there for months on end already, which means they won’t last as long once you get them home. Buy your produce from a local farm or farmer’s market, which won’t only save you money but also Support local agriculture. Fresh food from the farm not only tastes better, but it may possibly be higher in nutrients since it’s fresher. If you don’t have access to a local farm, check with your local supermarket to find out when they get in fresh shipments in and find out where they get their produce from.

3. Batch Cook

Batch cooking is also very helpful. One item this works very well with  is pumpkins and winter squashes. After roasting them whole in the oven, you can scoop out the flesh and freeze it to have fresh pumpkin and squash all year round. You can also do the same with sweet potatoes or regular potatoes. If you prefer not to cook them whole and roast them before canning and freezing, you can also slice them into cubes and freeze so you can cook them later as you prefer.

4. Bake With Them

Use as much of your fall produce to bake your regular fall and winter desserts with as you can. Dishes like carrot cake, pumpkin pie, spice cake, sweet potato souffle, sweet potato muffins, pumpkin muffins, butternut squash muffins, brownies, and even cookies can all be made with squash, potatoes, or pumpkin. You can even use pears in savory or sweet dishes to enhance all your fall and winter meals.

5. Get Creative

I also suggest getting creative with your fall produce. Make sweet potato noodles or try a pumpkin smoothie. Make Clean Eating Pumpkin Truffles, Pumpkin Nut Butter Cups, or Pumpkin Apple and Pecan Pie Waffles. These can be made ahead, frozen, and kept on hand for months at a time. Use potatoes in place of, or alongside of beans in your soup recipes, make Pumkincredible Hummus, or make your own butternut squash fries instead of buying store bought frozen fries. Use apples in your smoothies and bake up a few apple desserts to take to your friends and neighbors. Apples are one of the best foods to naturally sweeten your dishes and can help you reduce your sugar consumption without a bit of sacrifice! Try this Sweet Potato Apple Ice Cream, which is totally vegan and completely free of refined sugar!

6. Make and Freeze Soups and Stews

You can also add root veggies and squash to make veggie stew and freeze it in individual containers to have on hand all year long for lunches and easy dinners. Or, pan roast all your favorite root veggies and puree into a soup with a little veggie broth, any other veggies you like, some sea salt and pepper, and a little oregano and garlic. Having soup on hand won’t only save you money but it will also keep you full and nourished. Try this amazing Pumpkin Soup as a great way to ring in fall the right way and use up those adorable pumpkins you’ve got lying around your home.

7. Make Homemade Jams and Butters

Apples, pears, and pumpkin all make excellent homemade jams and butters. You can make them with sugar the traditional way, or more a healthier option, just slow cook them for 12-14 hours half-way covered in some water, and puree into a butter. Can and store in the fridge for a couple weeks or freeze for up to six months. Here’s a guide to make your own pumpkin butter and a delicious Vegan Pumpkin Butter recipe all without any refined sugar.

8. Use Them to Replace Meat

If you’re looking for a great way to go meatless, then fall is the time to do it! Hearty veggies like potatoes, beets, squash, pumpkin, corn, and onions can all be combined with grains like quinoa or millet or be used alone to make meatballs, burgers, and other dishes typically made with meat. Try out these Vegan Pumpkin Burgers or these Maple Sweet Potato Pecan Burgers. They aren’t just delicious but also cholesterol and cruelty-free!

Having fall produce on hand all year round is a great way to add a little comfort to any meal you choose. Fall vegetables are loaded with nutrients including antioxidants, fiber, and natural immune-boosting ingredients like Vitamin A and Vitamin C.

Check out all of our Vegan Fall Favorite Recipes for more delicious inspiration. Have your own idea to share? Let’s hear it!

 Image Source: Heather McClees