Preserving produce
The art of keeping perishable foods for use at a later time adds variety to the diet and lowers the cost of eating. Techniques include drying, pickling, wine making, jams and freezing. The objective is to offset some of the abundance and healthy seasonal fruit and vegetables to a time of scarcity.
Got 'matos precious?
Details:Our tomatoes are out of control, a huge improvement over last year.
We have a bunch of different varieties but the most prolific by far are the roma. Last year a lot of these ended up in the compost and subsequently sprung up all over the garden. Unable to bring myself to pull them out we are now drowning in tomatoes.
We have a bunch of different varieties but the most prolific by far are the roma. Last year a lot of these ended up in the compost and subsequently sprung up all over the garden. Unable to bring myself to pull them out we are now drowning in tomatoes.
The season of the bean
roast & blend
Drying Fruit
Details:Another way of dealing with surplus fruit is to dry them in the sun for use over winter.
Use a simple wooden frame with fine mesh / gauze stretched over and then place the cut fruit and put the whole contraption out in the sun.
Use a simple wooden frame with fine mesh / gauze stretched over and then place the cut fruit and put the whole contraption out in the sun.
Black Turtle Beans
Now they are ready to pick and I have gathered in at least 30 - 40 times what I planted.
This has got to be one of the best and easy to measure returns on effort expended.
20 Mar 2011
Drying Plums
Date:02 Jan 2011
Peaches
As with the plums we have more than we know what to do with and so jam making was in order.
15 Feb 2010
