Ah, autumn! A time to clear and mulch beds, think about what to grow next year, sow seeds for micro leaves, plant bulbs and get creative in the kitchen. Busy, busy. Possibly even busier than spring as autumn feels more urgent, especially with harvests to deal with and winter creeping closer.
This year I've had some good harvests but what to do with the surplus? When I thought I couldn't possibly eat another fresh courgette/tomato/bean/apple, it was time to get out the preserving books and kilner jars - waste not, want not as it's said.
I've harvested large bowls of tomatoes, achocha, beetroot, apples, quinces - but almost anything can be stored for winter use by pickling, drying, bottling, freezing or cooking.
What's the point, you may ask, with so much food available from the shops or farmer's markets? The point is that I (or you) have grown it myself. I know the soil the food's been grown in, I know that it's organic and no pesticides have been used, I know that I've harvested at the perfect time for flavours to be fully and naturally developed. And I'm also storing memories and hope. So this post is about preserving the best of what I've grown this year.
