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If you’re dealing with a glut of perfectly ripe produce and won’t manage to use them straight away, you might be wondering how best to store and use them.


With root vegetables such as carrots, beetroot and potatoes they can store well when kept dry and in a single layer in a well-ventilated box or crate. Make sure to store your potatoes out of sunlight to prevent them getting poisonous green patches.





Soft fruits such as blueberries and raspberries freeze well, especially if frozen immediately after harvesting. Store them in an airtight bag to prevent freezer burn. They are delicious when used straight from frozen in smoothies!



Why not try making your home-grown fruits into jams, chutneys or pickles? This is especially great for strawberries which don’t tend to freeze well. Making chutney is a great way of using up green tomatoes which haven’t quite ripened yet before the Autumn sets in.




You could also try your hand at fermenting your vegetables by making your own kimchi. This popular and trendy Korean dish has a huge range of health benefits and is a great way to use up extra cabbage.

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