Harvest It

“To nurture a garden is to feed not just the body, but the soul”

— Alfred Austinurce

Harvest season is one of the most rewarding times in a gardener's calendar. It's when all your hard work truly pays off, and there's something deeply satisfying about seeing the fruits of your labor come to fruition. Picking ripe produce from your garden brings immense joy and a sense of accomplishment.

Take a moment to reflect on how much you and your garden have grown. Notice how nurturing a garden has taught you about patience, resilience, and appreciation.

Consider hosting a harvest party with culinary creations straight from your garden to your table. It's incredibly rewarding to be able to say, "I grew that!" and see the awe on your friends' faces. Need some inspiration? Check out our recipes below.

If your garden is overflowing with produce and you’re unsure what to do with it all, consider donating to your neighbourhood or local food shelter. You can also preserve your bounty for the long term through canning, pickling, or proper storage. Find valuable tips here: Storing Vegetables Longterm.

Harvest season is also a time for reflection on the lessons learned during the growing season. From successes to challenges, sharing valuable gardening tips and tricks with your future self will be crucial for making improvements next year.

For more information on harvesting food, check out our section Harvesting Food. If you're interested in learning how to harvest seeds from your produce for next year's plants, visit our detailed section on Harvesting Seeds.

Harvesting Food

Featured

Harvesting Food

Harvesting your produce is the highlight of the gardening season for most gardeners! If it's your first time vegetable gardening, there's nothing quite like the thrill of harvesting your first crop. Trust me, that first cucumber you pick will be the best tasting one you've ever had.

Harvesting Wild Leek in Your Garden

If you’re fortunate enough to have wild leek thriving in your garden—or you’ve carefully cultivated your own ramp patch—you may be wondering how to harvest them properly. Since ramps are only around for a short window (typically mid-April to mid-May), making the most of their season while keeping your plants healthy is key.

Harvesting Seeds

Featured

Harvesting Seeds

Harvesting seeds is another important part of your seasonal garden calendar! If you enjoyed your produce and would like to plant it again, you can simply save some seeds for next year, especially if they were hard to come by initially.

Our Favourite Garden Recipes

Featured

Dehydrated Wild Leek Spice

Preserving wild leek greens through dehydration is a simple process that ensures you have flavourful additions for your recipes year-round. Follow these steps to prepare and store them properly.

Dehydrated Wild Leek Crackers

Dehydrated to perfection, these wild leek crackers deliver a vivid green hue and an unforgettable taste. A must-try for adventurous food lovers!

Wild Leek Oil

Elevate your dishes with a burst of fresh, vibrant flavor! This beautifully infused wild leek oil isn’t just delicious - it’s a stunning shade of bright green that adds visual appeal to any plate. Drizzle it over your favorite dishes for an instant upgrade in taste and presentation

Parsley Pecan Nut Pesto

Everyone loves the classic Basil and Pine Nut Pesto, but if your garden is overflowing with parsley, why not try this absolutely delicious Parsley Pecan Pesto instead?

Rhubarb Butter

A lovely Austrian Rhubarb Butter Recipe we’ve picked up on our travels around the globe. Sweet. Tangy. Irresistible. This rhubarb butter blends fresh spring rhubarb, crisp apple, and a hint of warm spice, all naturally sweetened with honey. Spread it on toast, swirl it in yogurt or oatmeal, or spoon it straight from the jar. We won’t judge!

Rhubarb and Raspberry Jam

This is a German recipe from our Oma, which we translated into English for you. It’s more a preserve (Konfitüre) than a traditional jam, so it will be a little runnier than jam you may be used to. If possible, choose a red rhubarb variety so that the jam gets a nice colour.

Raspberry Rosé Sorbet

This sorbet earns its title as the ultimate refresher, no other word fits quite as well. Each spoonful is icy, clean, and vibrant. We prefer a rosé that’s dry with just a hint of fruit and due to the generous amount of wine, the sorbet won’t freeze rock solid in the machine. It'll be soft when churned, but after a few hours in the freezer, it sets to the perfect texture.

And yes, still very refreshing.

Eton Mess with a Raspberry Twist

A charmingly chaotic British classic, reimagined for Canada Day. This summery dessert, bursting with berries, cream, and a touch of nostalgia is as rich in history as it is in flavour. With its red-and-white palette and playful presentation, it’s the perfect sweet for our July 1st celebrations.

Basil and Pine Nuts Pesto

When the garden gives you basil, make pesto! This classic Italian sauce is the perfect way to preserve that fragrant harvest. With just a handful of ingredients: fresh basil, garlic, pine nuts, Parmesan, and olive oil. You can whip up a vibrant, versatile pesto that’s perfect for tossing with pasta, drizzling over roasted veggies, or spreading on sandwiches. A little goes a long way, and it freezes beautifully too, so you can savor summer long after the leaves fall.

Roasted Tomato Passata

Tomato season peaks from August through September, prime time to capture those sun-ripened flavours in a batch of homemade passata. This vibrant preserve bottles up the essence of summer, ready to brighten up winter meals. We stir it into soups, spread it on pizza, pour it over noodles, or blend it into sauces. It’s our go-to kitchen staple.

Pear Spread

Lovely fall pears at their peak are delicious raw, but maybe try preserving this fall treat as a delicious spread over your next sourdough bread with cottage cheese … or simply spread over a piece of toasted bread. It’s delicious and according to our young taste testers smells and taste a little like Christmas.