If you haven’t already, you’ll likely be harvesting many of your fall vegetables soon. And you’ll probably be making wonderful meals with them. But there’s only so much you can cook and eat in one sitting. Luckily, fall vegetables are easy to store and preserve, so you can enjoy them over the winter months.

This issue of Food Gardening Magazine is all about keeping those fall veggies fresh and ready to enjoy. Onions, butternut squash, beets, potatoes, carrots, and even apples and herbs can keep for several months in the right conditions. And I can assure you, having your own homegrown fresh produce in the middle of winter is a true joy. 

Let’s take a look at some of what’s in store in the November 2022 issue of Food Gardening Magazine.

Food Gardening with Amanda articles—Food Gardening Network’s Senior Editor and Producer Amanda MacArthur is one fabulous food gardener! She takes gardening seriously, makes it fun, and delivers some great content—including companion videos to show you, not just tell you, exactly what to do. Check out these four helpful articles from Amanda this month:

• November Gardening Tasks and Chores: Discover five strategies for cleaning out your garden at the end of the season so your beds are tidy and ready for spring. 
• How to Store Potatoes, Carrots & More for Winter: You can dine on your fall harvest all winter long. Learn how to store potatoes, carrots, beets, onions, garlic, winter squash, apples, legumes, and more!
• How to Get Seeds from Your Vegetables to Save for Next Year: Saving seeds is a great way to preserve your favorite varieties of vegetables for next season. But there are a few tricks to extracting and storing them.
• How to Pickle: 3 Ways: Learn how to pickle today, and you can have a refrigerator full of pickles tomorrow!

And this issue of Food Gardening Magazine includes details on three featured foods this month—concurrently with publishing this issue of our magazine, we’re also publishing and updating three gardening guides on winter squash, sage, and potatoes. As a premium member of Food Gardening Network, you get full access to the magazine and these gardening guides:

Winter Squash: Winter squash is native to the Americas, and will grow in gardens large or small. This fabulous food is also versatile enough to cook into soup, stew, bread, and more. And it’s so good for you, you can reap great health benefits with each forkful. We’ve prepared this all-in-one guide for you about growing, harvesting, and eating winter squash—with some easy-to-prepare and tasty recipes. Find out more in Winning Winter Squash.

Sage: This ancient herb is easy to grow and maintain in almost any climate or indoors. This perennial plant has culinary and medicinal uses, and it makes a great garden companion, attracting beneficial insects and warding off many pests, including deer. To learn more, check out The Ultimate Sage Guide: All You Need to Know About Growing, Harvesting, Cooking, and Healing with Aromatic Sage.

Potatoes: Potatoes are a staple of the American diet. And sweet potatoes are delicious and nutritious. That’s why we’ve put together this comprehensive guide for you about growing, harvesting, and eating—with some easy-to-prepare and tasty recipes—your own home-grown potatoes or sweet potatoes. Check out How to Grow Potatoes: Everything About Growing and Enjoying Spuds.

Consider some of these tidbits inside these gardening guides, to get you thinking about what you might want to plant in your garden.

• Did you know? The oldest domesticated squash species is C. pepo, which includes zucchini, acorn squash, and pumpkins. Researchers have found evidence of pumpkin seeds in Mexico dating back 7,000 years! Mexico is considered the origin point of this now wildly diverse genus.
• The Egyptians associated sage with fertility and the French used it to make tea. In the Middle Ages, monks included sage among 16 herbs they grew for healing, and used it as a pharmaceutical. The Chinese also appreciated sage’s medicinal attributes, using it for everything from colds and joint pain to typhoid fever.
• Did you know that potatoes are among some of the most nutritious vegetables around? That old story about potatoes being fattening? Nope. Not true. They’re actually super nutritious and full of vitamins.

In this edition of Food Gardening Magazine, you’ll find Gardening Guide Close-Ups that focus on winter squash, sage, and potatoes to help get you started with these three foods and our gardening guides. These articles give you valuable tips and advice about these three foods, and you’ll have instant access to the premium gardening guides themselves, too. Be first to read these Gardening Guide Close-Ups and get a head start on how to grow and use these foods:

• 25 Types of Powdery Mildew-Resistant Squash: Learn about this common squash disease and how to find powdery mildew-resistant varieties of winter squash. Plus, you can check out our list of 25 acorn, butternut, delicata, Hubbard, and spaghetti squash varieties that are resistant to powdery mildew.
• 10 Sage Companion Plants: Discover 10 excellent garden neighbors for sage. You may already know about some, like rosemary and oregano. But did you know sage can repel some of the pests that like to feed on kohlrabi and collard greens? Or that carrots and sage both help each other in the garden? No. 10 on the list is a match made in heaven, both in the garden and in the kitchen. 
• Potatoes Turning Green? How to Stop Your Tubers From Spoiling: Get enough varieties of potatoes together, and you’ve got an array of brilliant hues. But green should not be one of those colors. It’s not just a matter of tasting bitter, either. Green potatoes can be deadly. Don’t worry, though. We’ll walk through the steps you can take to keep your potatoes from turning against you.

And then there are the recipes you’ll find in the three gardening guides! Here are some of my favorites that are tasty, unique, and easy to make:

• Winter Squash Blossom Soup: There is nothing quite so satisfying on a chilly day as a warm, hearty bowl of soup. With its intricate flavor palette of pear, onion, garlic, and ginger, this is a soup you’ll look forward to having more than once.
• Butternut Squash, Sage, and Goat Cheese Lasagna: Aside from the tartness of goat cheese, this recipe calls for freshly grated parmesan, Pecorino Romano, and mozzarella. This combination of creamy and salty flavors bring together the sweet, nutty taste of butternut squash, the mild starchiness of lasagna noodles, and the smoothness of marinara sauce.
• Sweet Potato Pecan Crumble: Satisfy your sweet tooth with a hearty scoop of Sweet Potato Pecan Crumble—sweet potatoes, whipped with butter and sugar, and topped with a pecan crumble.

I hope you enjoy the November 2022 issue of Food Gardening Magazine as much as we’ve enjoyed putting it together. We’re so happy to have you here! Now let’s head out to the garden!

Happy harvesting—and happy eating!

Bill Dugan
Editor & Publisher

P.S. Please enjoy this issue of Food Gardening Magazine, and let me know what you think about it by commenting below with your feedback! Your input is valuable to us and can help us make improvements.