Preserving the harvest

We had a brilliant preserving day yesterday, in which 12 keen helpers did a lot of veg chopping, onion-crying, hot stove minding and glass jar washing to preserve our gluts. Rushmere church hall was jam-packed for a chutney marathon!

Using our tomato glut, some scrumped apples from friends and family, and some huge gleaned red onions from a local farm, our team of choppers managed to produce 52 jars of green tomato chutney and 21 jars of ketchup!

Chutney ahoy!

Chutney ahoy!

Lots of tomatoes

Lots of tomatoes

Eric slaving over a hot stove!

Eric slaving over a hot stove!

Chopping team hard at work

Chopping team hard at work

We also had a visitor from the lovely Andy, who came to show us how to make Korean kimchi (fermented cabbage), using salt to preserve it rather than sugar or vinegar, which seemed a cost effective and rather unusual way to preserve. Not too spicy and very tasty!

Chilli, onions, fish sauce and ginger - preserving cabbages was messy but fun.

Chilli, onions, fish sauce and ginger – preserving cabbages was messy but fun.

Thanks to Andy for showing us a new skill, to our visiting helpers Duncan and Jill, and to our happy Oak Tree choppers Rose, Eric, Dave, Laura, Tom, Kirsty, Dave, Shirley, Anne and Kate. If you’re a CSA member and missed it, keep an eye out for details of the next session in the farm update emails.

We had a great day! Come the hungry gap these jars will be appearing in members’ veg boxes to see us through the winter, enjoy!

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