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Saturday, 25 June 2011

Vegetable harvest time

After all the hard work in the garden, it's the time of year when we start to enjoy the bulk of our vegetable crops. 

It is well worthwhile harvesting your produce daily to ensure you eat the freshest possible produce whilst at its tenderest and nutritionally most beneficial. Don't wait until vegetables are fully mature to start enjoying them, young legumes, salad plants, peppers, courgettes, spinach and many others can be used young and will encourage further growth. 

Vegetables harvested for storage should be thoroughly cleaned. Potatoes, sweet potatoes and Jerusalem Artichokes are best left in the soil until needed. Onions and garlic can be tied in bunches and hung in a dry airy position. Many legumes can be left to dry on the plant and the beans podded for storage when completely dry. Marrows, pumpkins and melons should be stored on shelving under cover in a dry and airy position. 

You will without fail have gluts of particular vegetables, and the glut is different every year, but these can be preserved in a number of ways: by drying, freezing, bottling or by turning them into chutneys, pickles, jams or by using some for juicing or wine making. For further details go to the following page

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