Glut(ton)s for punishment!
As with many things, the best way to deal with a glut is to prevent it in the first place – we’ll cover this in an edition next spring. But if you’ve got one, see if it could be put to good use by Sue at Wells Vineyard Food Bank, Kean in the Connect Centre’s kitchen or Marissa at the Love Glastonbury pantry.
Preserving
Then think about preserving – Youtube is your friend showing you how to ferment delicious krauts, make wines, cider and vinegars and, for the adventurous, to bottle fruit. (click on the links for a recipe for each method of preserving but do take a look until you find something that really inspires you and let us know your favourites! )
Jellies and Jams, Chutneys and Relish
Most fruit and veg can be turned into a jam, jelly, chutney or relish (the latter is a ‘short-life’ chutney – they don’t have enough vinegar or sugar to preserve them long term, so the taste of the fruit itself is more pronounced).
Autumn gluts can be turned into year-round presents – I’d certainly rather receive a jar of delicious chutney or herb vinegar than an ornament that needs dusting!
Gluts
The problem is often that it’s not just one thing that produces a glut - plums, apples, courgettes and beans all arrive at the same time and it can be overwhelming. In which case, be like The Waltons – invite some friends round, get the coffee pot on and many hands will make light work of preparing the produce.
Courgettes
Here are a few favourite ways of using a glut of courgettes:
Courgette Pancakes
Click HERE for recipe
Courgette & Prawn Curry
Vegan / vegetarian options suggested
Click HERE for recipe
Courgette, Lemon and Ginger Jam
Click HERE for recipe
And for delicious courgette cake…. use them in place of carrots in your favourite carrot cake recipe: best to use ‘older’ courgettes aren’t watery when grated.. otherwise give them a good ‘squish’ first