A harvest of fresh tomatoes and apples -- ahhh. The flavors one gets from the yard can scarcely be compared to the store-bought produce we consume. Homegrown means sweeter, softer skins, richer, fuller flavors, and aromas that melt the senses. By the end of summer, though, one can feel overwhelmed by all that’s still coming in and wish our garden abundance could be saved for winter. 

Here are some easy ways to keep the harvest into the fall and winter that don’t involve boiling quart jars and canning lids.

As cool weather and rain approaches, harvest green tomatoes and place them in a box. Use newspaper or brown paper to separate them and keep them from touching each other. Leave the box uncovered in a dark, cool spot. The tomatoes gradually ripen and are every bit as good as summer tomatoes.

Another option. Slice and dry ripened tomatoes in your oven or in a food dehydrator. Various sites online can guide you on how to use your oven for this; it’s not hard. Personally, I love using a food dehydrator. They’re faster and a bit easier. You can often pick up a good used dehydrator for $25.

Fresh apples store well if you have a cool spot for them to sit. Place them in a box and separate with newspaper or brown paper. If you have extra refrigerator space, that’s even better. I’m often eating my homegrown apples until February!

Another option. My favorite strategy is to dry sliced apples in a dehydrator and store them in freezer bags until needed. They make fantastic gifts at the holidays and taste like a yummier, healthier version of a marshmallow. I dip them in lemon juice to keep them from

browning and to add a bit of “tang.” I’ve also used my dehydrator for drying excess plums and grapes (raisins!) with great results.

Whatever way you find to extend your harvest, give yourself a shout out for growing your own fruits and vegetables – or harvesting them from an area farm – and enjoy the summer wind-down.