Zero waste: cucumbers
Cornersmith duo Alex Elliott-Howery and Jaimee Edwards are all about reducing food waste. Here are their ideas for using excess cucumbers.
Fermenting cabbage
Cabbages are wonderful raw or cooked, but they really come into their own when fermented and preserved, Jian Liu writes.
Storing harvests for winter
Linda Cockburn writes about different ways to preserve your summer harvests, such as tomatoes, so you can keep on enjoying the results of all your hard work in winter.
Preserving lemons
When there's a glut of lemons in your garden, you can share them with friends and, with this recipe from Justin Russell, you can preserve them for later use! Nothing wasted!
Pickled gherkins
Experiencing a cucumber glut in your garden? That's not such a bad thing, according to Justin Russell, who has heaps in his patch. His advice? Start pickling!
Tips for preserving garlic
Penny Woodward gives seven tips for year round garlic.
Olive harvesting and preserving
Time to think about harvesting and preserving olives, writes Penny Woodward.
Storing garlic
So you've harvested and cured your garlic, now you need to store it. Penny Woodward explains how.
All bottled up
Cucumbers aren't just salad extras. You'll want to give them a starring role as pickles with Justin Russell's recipe.
Self preservation
Fermentation is one way to make your winter harvest last. Try this recipe and make a supply of kimchi to add to your pantry.
Black garlic
It's not hard to make black garlic says PENNY WOODWARD, so give it a go following her helpful instructions.
Garlic, harvesting and curing
PENNY WOODWARD tells us when to harvest our garlic and how to cure and store it.
September preserve: preserved lemons
Bottle lemons for a tangy addition to tagines and roast meat.
August preserve: rhubarb and ginger jam
Rhubarb and ginger make a warming, wintry jam, writes ALECIA WOOD.