Welcome, November! We are always grateful to hear from our readers. A lot of times, you add some wonderfully helpful gardening advice, too! 

“Learned something new and looking forward to more.”

“Excellent recap of most important canning safety tips.”

“Thank you so much. I will enjoy savoring my vegetable garden this year thanks to this magazine!”

Some tips from our community:

“I didn’t grow garlic this year, but several people in our community garden had. When the scapes grew tall they all seemed to ignore them so I asked for them. I was thrilled to be able to make a delicious spread by adding olive oil to the softest parts of the cut up scapes in the food processor, then adding parmesean cheese. Spread it on warm crusty bread for a mildly garlicky treat! I freeze it without the cheese and add the cheese later. A taste of the garden in the cold winter.” – Ed M.

“Use herbs in EVERYTHING….adding vitamins and GREAT taste. Using lots of herbs helps to keep them cut back. Cut them back, hang to dry, freeze in little baggies, ready to use anytime. I just use clothespins and clip the stems of herbs to a small wall ornament in laundry room. Smells lovely too.” – Ruth A.

“I’ve canned for decades, having learned by working along side my parents. So I’ve gone from the ‘water bath everything” to the modern era, learning a lot about food safety along the way. Mom and Dad were of the “pitch it if you even think something is wrong” mindset when it came to canned goods; they’ve even thrown out commercially canned food that didn’t look or smell right. Frankly, that’s best attitude to have.” – Tammy

If you’d like to share your feedback in a future issue, please comment below or email your comments, feedback, and suggestions to submissions@foodgardening.com with “Subscriber Feedback” in the email subject line.