Processing the Fruits of the Garden Well

The fruit season begins in spring with rhubarb and strawberries, which can be used to make delicious cakes and muffins, as well as compotes and jams. And by the time the first cherries ripen, it's time to think about punches, schnapps, liqueurs, red fruit compote, and the popular rum pot.

Of course, you can also freeze part of the harvest to enjoy it like fresh produce throughout the year or process it further. For example, a strawberry mousse is only good for a few days but doesn't require added sugar, bringing the full strawberry flavor to your breakfast rolls.

On hot summer days, the whole family can refresh themselves with juices, smoothies, milkshakes, and homemade ice cream.

Anyone who tends a vegetable garden knows that gardening is not only fun but also enriches the whole family. It’s also always exciting to discover new methods of preserving and learn new recipes along the way. Freezing, drying, pickling, and salting are just a few of the options available for using up your harvest.

For previous generations, it was usually a given that cucumbers, onions, carrots, peppers, beets, and many other vegetables would be quickly turned into vinegar preserves, which could also be changed in flavor. As a low-calorie addition to fried potatoes, cold cuts, and other dishes, these vegetables are popular with both young and old.

Even making sauerkraut and sour beans is not so difficult. But chutneys, curries, and homemade sauces are also quick and easy to prepare.