Hi, everybody. This is Joe Lampel, the Joe behind Joe Gardner, and welcome to the Joe Gardner Show.

Today's episode is when I think every gardener, especially anyone who's ever stood in the kitchen,

staring at an avalanche of peak season produce, is going to appreciate.

Because growing the food, well, that's only half the story. What happens after harvest,

how you capture it, preserve it,

and make it last? That's where the real magic, and sometimes the real overwhelm begins.

And that's exactly what we're diving into today. I'm joined by Stacy and Jeremy Hill, the husband

and wife team behind the new book, The Preserver's Garden, How to Grow a Garden for

fermenting, canning, pickling, dehydrating,

freeze drying, and more.

What I love about their approach, though, is that they flip the script on how most of us

think about food preservation.

Instead of asking, what do I do with all this food now that it's ripe, they start at

the very beginning, designing the garden itself with preserving in mind.

We're talking about choosing the right varieties, planning for volume, timing harvest for batch processing,

and matching specific crops for the preservation methods that showcase them best.

So whether you're brand new to preserving or you've been canning and fermenting for years,

but want to get more strategic about how your garden supports it,

this conversation is packed with practical insights you can put to work right away.

So let's get into it, and as we do, thanks to our sponsors for today's episode,

Soil Cubed and Territorial Seed.

You probably know by now, having access to high-quality compost is my not-so-secret weapon

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