On the allotment, if the growing season is going well, you will, almost certainly, have too many/much of a particular vegetable than you can comfortably use or give away to your friends and neighbours.
It is also important to think of those lean hungry months between autumn and late spring when the new year's harvest starts.
Some crops can store well if you apply the right conditions: -
onions, garlic, shallots, potatoes, carrots, apples, pumpkins, squashes, etc.
Some crops will happily sit over-winter so that you can harvest them when needed - mostly brassicas - swede, broccoli, some herbs.
For some, we can eat them but, not cooked and served the same way every dinner-time for a month or more - especially cauliflowers, courgettes, runner and french beans - we need new ideas!
(see the recipes section)
But many will have to be preserved in some way so that you can enjoy them when out-of-season and not have to go to the supermarket to buy similar produce.
We need - ideas for storing conditions;
- ideas for interesting recipes to use gluts of vegetables;
- different ways of preserving fruits and vegetables;
Contact me on: firstname.lastname@example.org with your suggestions, recipes, ideas
Freezing Tomatoes ( method from Philip Drew)
You will need a large bowl which will fit into you microwave oven (not metal). Wash the tomatoes and remove any stalks. Using a sharp knife cut the central core from each tomato.
Fill the bowl with the tomatoes and place in the microwave oven. Cook on high heat for 20 minutes. Remove all the tomato skins (at this stage the skiins should just lift off the fruits - make sure you remove all skins).
Return the bowl of tomatoes to the microwave and cook for a further 20 minutes.
Allow to cool slightly then pack the tomatoes into small sealing freezer containers (Try to use containers which will give you a quantity you will use in one go, or in one dish.)
Label and freeze.
Excellent for use overwinter where you would normally use a tin of chopped tomatoes