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. 

Dehydrating food

How to preserve food and extend your harvest.

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!

Passionfruit wine

This award-winning wine from organic vintners, Nadia and Francis O'Connell, is a great way to use excess fruit.

Hazelnut chocolate fondue

No-one is going to argue with Annemarie Bolduc about chocolate fondue being a delicious dessert (or afternoon treat!), especially when served with fresh apples (or any other favourite fruit).

Local flavours

In her new book Mabu Mabu, First Nations chef Nornie Bero explores a wonderful array of native foods and flavours. 

Wild greens galette

Summer or winter, this recipe from Kirsten Bradley and Nick Ritar makes use of wild greens such as dandelion, chickweed and mallow - or pick greens from your garden!

Make the most of your tomato harvest

With a tomato harvest, you'll find you have one of the easiest and most flavoursome crops that you can eat fresh, or preserve for later, writes Helen McKerral.

Spring chicken soup

It may be called 'Spring Chicken Soup' but this recipe from Grown & Gathered by Lentil and Matt Purbrick is too scrumptious to not use year-round. Enjoy!