Think Spring, Plan Your Pantry

If you’re anything like me, by the time February draws to a close you are so ready for spring!  But most of the time it still seems so far away.  The ground is likely covered with snow.  Everything is wet and sloppy.  The sun likes to hide.

You’re still eating lots of winter comfort foods and living off your freezer stock from last year.


As March approaches I’m anxious for fresh foods.  While they aren’t quite available yet, it’s time to start thinking about them.

Now is the perfect time to plan how you want to stock your pantry and freezer during the spring, summer and fall.  Doing so can save you money and keep your family well fed.

Maybe you already have a good inventory of what you preserved last year.  That is a great start.  Even if you don’t you can still start planning for the coming produce season now.

Here are general guidelines of when some produce is available in the area and some ideas of ways to preserve it.  Make a list of the ones you want, find recipes, put the plans in your calendar so you know when you’ll have to do it and stock up on all of your supplies.

When spring does finally decide to show up you’ll be ready to stock your pantry for a full year of healthy food.

Produce Season:

  • Early – mid June: strawberry, rhubarb, asparagus
  • Mid – late June: strawberry, rhubarb, asparagus, sugar snap peas, zucchini, summer squash, cherry, cucumber, raspberry
  • Early – mid July: strawberry, asparagus, zucchini, summer squash, cherry, cucumber, raspberry, blueberry, apricot, peach, cherry, nectarine
  • Mid – late July: zucchini, summer squash, cucumber, raspberry, blueberry, peach, nectarine, corn, plum, melon
  • Early – mid August: zucchini, summer squash, cucumber, raspberry, peach, nectarine, plum, corn, melon
  • Mid – late August: zucchini, summer squash, raspberry, peach, nectarine, plum, corn, melon, apples, pears,  cauliflower, broccoli, squash, brussels sprouts, peppers, tomatoes, beets, potatoes, carrots, cabbage
  • Early – mid September: corn, melon, apples, pears, plums, peaches, cauliflower, broccoli, squash, brussels sprouts, nectarine, peppers, tomatoes, beets, potatoes, carrots, cabbage
  • Mid – late September: corn, melon, apples, pears, plums, peaches, cauliflower, broccoli, squash, brussels sprouts, nectarine, peppers, tomatoes, beets, potatoes, carrots, cabbage
  • Early – mid October: apples, pears, cauliflower, broccoli, squash, brussels sprouts, peppers, beets, potatoes, carrots, cabbage

Preserving Ideas:

  • Berries: jam, jelly, pancake/ice cream topping, frozen, pie, fruit leather, dried, relish/salsa, baked goods
  • Stone fruits: jam, jelly, frozen, canned, pie, dried, fruit butter
  • Zucchini/summer squash: salsa, tomato sauce, frozen, sweet bread
  • Apples/pears: canned, pies, sauce, butter
  • Tomatoes/peppers/onions: pasta sauce, chili sauce, salsa
  • Squash: bake and freeze
  • Corn/broccoli/cauliflower/peppers: frozen

apple butter


Apple Butter

makes 4 1/2 – 5 1/2 pts.

  • 4 1/2 qts. apples, peeled, cored and sliced (16-17 LARGE apples)
  • 1 qt. water
  • 1 qt. apple cider
  • 3 cups cane sugar
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1/4 tsp. cloves
Cook apples with water until soft (5-10 min.).  Press through sieve or food mill on the finest setting.  Add the cider and sugar.  Bring to a boil.  Cook on low until thick (about 3 hours).  Add spices.  Process 10 minutes in boiling water bath.
Mary Voogt is a follower of Christ, a wife, and a mother of two. After 6 years as an electrical engineer she now stays home full time. She is passionate about real food and enjoys spending lots of time in the kitchen cooking and baking from scratch. She blogs at Homemade Dutch Apple Pie on a variety of topics including digestive issues, OCD, anxiety, infertility, natural parenting and healthy food.