Final Harvest Before Winter | Harvesting & Preserving Our Alaska Garden

#farming #agriculture

It's time for our final garden harvest of the season! After harvesting our pumpkins and root crops, we head into the kitchen to pressure can, freeze, and process our yield for winter storage. To wrap up the 2026 gardening season, we tear down the greenhouses and get our garlic planted.

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Katie & Chris

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In this video:
0:00 - Intro
0:17 - Harvesting Pumpkins & Root Crops
5:43 - Slicing & Preserving Carrots & Onions
6:49 - Day 2 Processing - Vegetable Stock & Potatoes
12:32 - Carrot Frond Salt
13:39 - Prepping the Garden for Winter
14:28 - Planting Garlic
19:44 - Outro

Carrot Frond Infused Vinegar
4 Cups of clean and dry carrot greens (must be dry with thick stem removed)
8 Cloves crushed garlic
1 TBSP Black peppercorns
1 Bay leaf
1-2 tsp Mustard seeds

Add all ingredients to a jar

White Vinegar - heat to about 160-170 degrees F (not boiling) pour into jar leaving about 1/2 inch of headspace. Seal with a plastic lid and place in a cool, dark place for 2-3 weeks.

Carrot Frond Salt
Carrot fronds wash, dried and dehydrated
Once dried and crispy, add to a food processor and pulse until desired consistency. Measure into a bowl and add an equal amount of salt. Mix & Enjoy.