Florida Gardeners: Harvest Now Before the Heat Hits – Tips to Preserve Your Spring Bounty
Spring is when Florida gardens truly shine—with vibrant tomatoes, crisp green beans, peppers, squash, and herbs all growing in abundance. But as we transition into the intense heat and humidity of summer, things start to shift. The bugs arrive, the sun scorches, and even the hardiest plants start to struggle.
This time of year is tough on every Florida garden. That’s why now is the time to harvest what you can before the summer pests and blazing heat take over—and start preserving the fruits (and vegetables) of your labor. Here’s how you can make the most of your spring bounty before it’s time to plant your summer crops.
🍅 Make Fresh Garden Salsa (and Save Some for Later!)
Have a bumper crop of tomatoes, onions, or peppers? It’s salsa time! Dice everything up—tomatoes, onions, jalapeños, cilantro—and mix it with lime juice, a splash of vinegar, a bit of sugar, and salt and pepper. Store in a mason jar in the fridge for a delicious dip, or preserve it for later with proper canning techniques. Either way, it’s a great way to enjoy the taste of spring long after the garden fades.
🥒 Pickle What You Can While It’s Still Crisp
Florida summers are brutal on tender veggies like cucumbers, okra, and carrots. If they’re ready now, don’t wait—pickle them! Whether you're a canning pro or new to the process, pickling is a fun way to preserve produce before the heat and bugs claim your crop. All you need is vinegar, water, salt, some favorite spices, and a few jars. You’ll thank yourself during the off-season.
🍲 Freeze Soup Starters for Rainy Days Ahead
If you’ve got excess tomatoes, squash, or peppers, consider roasting them and freezing in meal-sized portions. Once fall rolls around, those frozen veggies can be turned into hearty soups or sauces with just a bit of broth or cream. This is one of the simplest ways to carry your spring garden into cooler months.
❄️ Preserve with the Power of Your Freezer
Blanch and freeze green beans, peas, corn, or even okra for later use in casseroles and stir-fries. Grate and freeze zucchini for baking. Chop up extra herbs and freeze them in olive oil in ice cube trays to toss into soups and sauces later. It’s easy, quick, and a great way to avoid wasting a single bite of your spring harvest.
🌿 Plan Ahead for Summer Crops
As you're harvesting, start thinking ahead. Clear beds, refresh soil, and get ready for summer-friendly plants like sweet potatoes, okra, eggplant, and southern peas. But before diving into replanting, give your current crop the attention it deserves—by harvesting and preserving now, you’re setting yourself up for a smoother summer season.
Florida’s spring gardens are a gift—but the transition into summer is where many plants hit their limit. By harvesting now and preserving your produce, you can celebrate the success of your spring efforts and set yourself up to enjoy garden-fresh flavors all year long.
So here’s to sweating a little less, saving a little more, and savoring the season while it lasts. Happy harvesting, and cheers to another great growing season!