Wembury Allotment Association

Harvesting and Preserving Produce from Wembury Allotments: Enjoying the Fruits of Your Labour All Year Round

A tenant who was downsizing from a full plot to a half plot once said , “You can only eat so many courgettes!”. This emphasises an issue with allotments in that many crops will produce a glut all at once. However, adopting certain methods means that your fresh, homegrown produce can be enjoyed throughout the year. As the gardening season reaches its peak, it's important to know the best practices for harvesting and preserving your precious crops. In this brief article, we will explore tips and techniques for harvesting and preserving produce from Wembury allotments.

Harvesting Tips: To ensure optimal flavour and quality, here are some general guidelines for harvesting your produce:

a. Timing: Harvest crops at their peak of ripeness. Different vegetables and fruits have different indicators of readiness, such as colour, texture, or size. Consult gardening resources or seed packet instructions for specific guidance.

b. Morning Harvest: Harvest in the morning when temperatures are cooler. Vegetables and fruits are generally crisper and have a higher water content during this time.

c. Use Sharp Tools: Use clean, sharp tools like garden scissors or pruners to harvest your crops. This helps minimize damage to plants and ensures clean cuts. The exception to this is rhubarb which is pulled from the base of the plant.

d. Gentle Handling: Handle your harvested produce gently to avoid bruising or damaging delicate fruits and vegetables. Place them in a harvesting basket or container lined with a soft material to prevent bruising during transportation.

Preserving Produce from Wembury Allotments: Enjoying the Fruits of Your Labour All Year Round

As the gardening season in Wembury reaches its peak, it's essential to make the most of your abundant harvest by preserving your homegrown produce. Preserving allows you to enjoy the flavours and nutritional benefits of your allotment garden long after the growing season ends. In this brief article, we will explore some popular preservation methods for your Wembury allotment produce.

1. Canning is a method of preserving fruits, vegetables, jams, and sauces which involves heating jars filled with prepared produce to kill bacteria, yeasts, and moulds, creating a sealed environment that prevents spoilage. The two primary canning methods are water bath canning (for acidic foods like tomatoes, fruits, and pickles) and pressure canning (for low-acid foods like vegetables and meats). Follow reliable canning recipes and guidelines to ensure safe and successful preservation.
2. Freezing is a simple and convenient preservation method that helps maintain the flavour, texture, and nutritional value of many fruits and vegetables. Blanching (briefly immersing produce in boiling water) before freezing helps retain colour and minimize enzyme activity. Once blanched, quickly cool the produce in ice water, pat dry, and package in airtight containers or freezer bags. Runner beans, Broad Beans, Peas and Brussels sprouts are great for this method. Label and date your packages for easy identification.

Some fruits and vegetables are best to open freeze on trays for a couple of hours and then bag. This is a good way of dealing with that glut of Courgettes. Just slice and lay out in a single layer on trays until frozen put into labelled freezer bags. Great for adding to ratatouille, spaghetti bolognase or chilli. Fruits such as Raspberries, Strawberries and Blackcurrants are also good for open freezing.

3.  Drying is an ancient preservation technique that removes moisture from produce, inhibiting the growth of bacteria, yeast, and moulds. There are various methods of  drying, including air drying, sun drying, and using a dehydrator or oven. Fruits, herbs, and certain vegetables like tomatoes or peppers are excellent candidates for drying. Follow specific guidelines for each produce type and drying method to ensure the best results.

4.    Fermenting: Fermentation involves harnessing beneficial bacteria to preserve and transform food. Popular fermented foods include sauerkraut, kimchi, pickles, and kombucha. Fermentation not only extends the shelf life of produce but also enhances their flavours and adds beneficial probiotics to your diet. Research proper fermentation techniques and use fermentation weights or airlocks to maintain a controlled environment.

5.    Jamming, Chutneys and Pickling: Making jams, jellies, chutneys and pickles is a delightful way to preserve the flavours of your Wembury allotment produce. Use fresh fruits for jams and jellies, combining them with sugar and pectin, and follow tested recipes for safe preservation. For pickling, choose firm vegetables and immerse them in a brine solution with vinegar, salt, and spices. Process jars in a water bath canner to seal them properly.

6.    Natural storage: Some veg can be left in the ground until needed such as leeks and parsnips. Potatoes can be stored in hessian or paper sacks. Dig the potatoes on a dry day, shake off soil and leave to dry for a few hours before bagging. Only put perfect potatoes in the bag and store in a cool dark place such as a garage or shed. Squashes can also be stored long term. They need to be left on the plant for as long as possible to cure them. Turn them so the skins harden evenly. When they sound hollow cut them from the plant leaving at least 10cm of stem. Leave them to dry in a raised area for about 10 days. Bring indoors if it rains or turns cold. Then store in a shed, garage or unheated greenhouse ensuring good ventilation. Onions and garlic can be strung up, plaited, put in net bags or even old tights. Again only use specimens that are in prime condition for long term storage.

Remember to label and date all your preserved goods for easy identification. Proper storage conditions, such as cool, dark, and dry locations, help maintain quality and extend shelf life.

Preserving your Wembury allotment produce allows you to savour the fruits of your labour, even when the gardening season comes to an end. Experiment with different preservation methods, explore new flavours, and share your preserved goods with friends and family. Any homemade preserves make great Christmas presents. Enjoy the tastes of summer all year round!