top of page


During a good growing season, you may find that some crops produce exceptionally well. So well that you might be a little overwhelmed with what to do with all your harvest. Who hasn't planted a couple zucchini seeds in May and then watched as the squash piled up on the kitchen table?


We've assembled a few recipes that make quick work of crops that often produce a substantial harvest, otherwise known as a "bumper crop." These recipes will not only utilize your bounty, but they also store remarkably well in the refrigerator or freezer.

bumper crop.png

Green Bean/Cucumber Quick Pickle

Quick Pickles are an easy way to enjoy crisp, pickled vegetables without brining or canning. Our recipe is for a basic, medium spice pickle, but you can customize the taste by adding different herbs and spices. 



  • Cucumbers or green beans, (amounts depend on size of jar used) 

  • 1 jalapeno pepper per jar

  • 1 fresh dill leaf head per jar

  • 1 clove garlic per jar

  • 1 Tbsp. salt per jar

  • 2 cups white vinegar

  • 2 cups water

  • Canning jar(s). Pint or Quart work best.


  1. Combine water and vinegar in sauce pot, bring to a boil.

  2. Trim ends off beans or cucumbers. If using cucumbers, slice into wedges.

  3. Pack as many beans or cucumber wedges as possible into canning jar.

  4. Add a peeled garlic clove to each jar.

  5. Add a head of dill to each jar.

  6. Trim the ends of the jalapeno pepper. Slice into strips and add to jar. Remove seeds and veins if you would like a less spicy pickle.

  7. Add salt to each jar.

  8. Once water/vinegar mixture has reached a boil, pour into each jar, fully covering the contents.

  9. Place a lid on jar and store in the refrigerator up to 2 months.

Zucchini Fritters

Zucchini Fritters are similar to potato pancakes. The trick to making the perfect fritter is to squeeze as much liquid out of your zucchini as possible. These fritters store great in the freezer, allowing you to enjoy your harvest in the midst of winter.



  • 2 cups zucchini, shredded

  • 1 clove garlic, minced

  • 1/3 cup flour

  • 1 bunch chives

  • 1 egg

  • 2 Tbsp. olive oil

  • Salt


  1. Grate zucchini into a colander in sink or on top of a large mixing bowl.

  2. Sprinkle salt onto zucchini and set aside.

  3. Finely chop chives and garlic.

  4. Press out as much liquid as possible from zucchini. Discard liquid or let drain into sink.

  5. Add egg to mixing bowl and beat until smooth.

  6. Add zucchini to egg and mix together.

  7. Add chives and garlic to zucchini and mix.

  8. Add flour and mix again.

  9. Set range to Med-High, add oil to frying pan and place on stove top.

  10. Spoon zucchini mixture onto hot pan, fritters should be about 3 inches in diameter.

  11. Cook for a few minutes until bottoms begin to brown.

  12. Flip and cook for another 1 to 2 minutes.

  13. Serve with an egg and sour cream if desired.

  14. Store in freezer for up to 6 months. Thaw and reheat in frying pan.

Tomatillo Salsa Verde

Tomatillo salsa verde is a tangy, spicy sauce that can be used as a dip, topping, marinade, or stew base. This recipe is simple, and freezes remarkably well. When your tomatillos begin to pile up in September, be sure to make a few batches of this delicious salsa verde.



  • 1 1/2lbs tomatillos

  • 1/2 cup onion

  • 2 cloves garlic

  • 1/2 cup cilantro

  • 1 Tbsp. lime juice

  • 2 hot peppers


  1. Remove and discard husks from tomatillos.

  2. Remove stem tops from tomatillos, place cut-side down on baking sheet.

  3. Add 2 unpeeled garlic cloves to baking sheet.

  4. Place tomatillos and garlic in oven, broil on High for 5-7 minutes, until tomatillos begin to blacken.

  5. Meanwhile, chop hot peppers into large chunks and place in blender.

  6. Chop 1/2 cup cilantro and add to blender.

  7. Chop 1/2 cup onion and add to blender.

  8. Add 1 Tbsp. lime juice to blender.

  9. Remove tomatillos and garlic from oven, peel garlic gloves.

  10. Add tomatillos, garlic, and any juice on baking pan to blender.

  11. Blend on High for about a minute, or until all ingredients have liquified.

  12. Let cool and enjoy with tortilla chips, or you can freeze and use in stews, chili, or a marinade for grilling.

Canned Summer Salsa

This recipe adds fruit to mellow out the spice from jalapenos and adds a sweet twist compared to a regular tomato salsa. Through canning, this salsa is shelf stable for up to 18 months. It can also be used fresh or stored in the refrigerator for 2 months.



  • 4 cups chopped, peeled tomatoes

  • 2 cups chopped, peeled peaches

  • 2 cups chopped, peeled pears

  • 1 red bell pepper, finely chopped

  • 1 cup chopped red onion

  • 4 jalapeno peppers, finely chopped

  • 1/2 cup cilantro, finely chopped

  • 1/2 cup liquid honey

  • Zest and juice of 1 lemon

  • 1/4 cup balsamic vinegar

  • 1 Tbsp. mint, finely chopped

  • 4 cups water

  • 1/4 cup lemon juice

Canning Supplies

  • 6 pint jars with rings and lids

  • Water bath canning pot with rack.

Canning Prep

  1. Prepare your canning jars by washing in warm, soapy water. Set aside to dry.

  2. Fill the water bath canning pot to the top fill line, place on stove top over high heat and cover.

  3. Mix 4 cups of water with 1/4 cup lemon juice in a large mixing bowl.


  1. Peel peaches and pears. Cut around pits and cores and chop into medium sized chunks. 

  2. Place chopped peaches and pears into the water and lemon juice mixing bowl. Soaking them in this mixture will prevent browning.

  3. Fill a large sauce pot with water, place on stove top over high heat. 

  4. Using a paring knife, make a shallow cut into the skin of the tomatoes. This will help the skin fall off more easily.

  5. Once the sauce pot comes to a boil, place the cut tomatoes inside. Once the skin begins to crack, remove from boiling water and let cool.

  6. Remove skins and cores from tomatoes. Chop and add to colander to drain excess juice.

  7. While tomatoes are draining, chop bell pepper, onion, jalapeno peppers and add to a large sauce pot.

  8. In a small mixing bowl, add lemon zest and juice of 1 lemon with honey and balsamic vinegar.

  9. Drain peaches and pears. Add to saucepot with peppers and onion.

  10. Add drained tomatoes to saucepot.

  11. Place saucepot on stove top and bring to a boil over medium-high heat, stirring constantly.

  12. Once boiling, add mint, cilantro, and lemon, honey, vinegar mixture.

  13. Reduce heat, boil gently, and stir frequently until salsa thickens slightly, about 5 minutes.

  14. Once salsa thickens, remove from heat and ladle into canning jars. Fill jars, leaving 1/2 inches of headspace.

  15. Remove air bubbles from jars and wipe rims clean.

  16. Heat canning lids in canning pot for 1 minute. Remove from pot, place lids on jars and gently tighten with rings.

  17. Once canning pot is boiling, place filled jars inside on rack. Lower rack, cover and wait for pot to boil.

  18. Process pint cans inside pot for 20 minutes.

  19. Remove cover and let cans cool for 5 minutes.

  20. Remove cans from pot and let cool on counter for 24 hours.

  21. Check lids to ensure a proper seal, the middle dimple in the lid should be depressed. Any lids that did not seal must be stored inside the refrigerator.

bottom of page