June:
Broad beans - These are best blanched and then thrown into the freezer
Onions - Dry on a wire tray and then plait to hang up and dry. Don’t leave them in the dark or they will start to sprout.
Peas - No contest: freeze them if you have a glut.
Redcurrants - Freeze redcurrants or turn them into a deliciously sweet jelly.
Strawberries - Making strawberry leather is a nice way to preserve strawberries for a little longer.
July:
Cucumber - Cucumber pickle is very tasty and worth a try.
Chillies - We either preserve our chillies in spicy chutneys or dry them on lengths of string then store in sealed jars.
Potatoes - These are best stored in a clamp or in a big paper sack in a dark and dry place.
Runner Beans - Top and tail them, slice diagonally into thin strips, blanch for 2 minutes, and when they have been drained and cooled, freeze them.
Tomatoes - We add them to chutneys and bottled sauces, and sun-dry them.
Blueberries - These freeze particularly well.
Raspberries - Turn them into jam or store in the freezer if you have a glut.
Chives - Chopping them up and freezing in ice-cube trays works really well.
Lemon - Verbena Dry some of this aromatic herb and use it to make a relaxing tea.
August:
Garlic - Heads of garlic can be stored in plaits that hang just outside the kitchen for easy use. We also pickle some cloves.
Globe Artichokes - We like to cook them with herbs and other delicious flavourings and then store in oil.
Blackberries - An amazing crop to forage from your hedgerows; they freeze well.
Coriander Seed - Simple to dry, and they add huge amounts of flavour to curries, dressings, and oils.
