If your kitchen is overflowing with onions, beetroot or courgettes, don’t panic, you’re in good company. This time of year is famously abundant at Grow West and Hall Garden, and our favourite way to stretch the harvest is through pickling and preserving.
Why preserve?
- Reduces waste
- Saves money
- Enhances flavour
- Makes beautiful, gift-worthy jars
Beetroot Ideas
- Quick Pickled Beetroot: Thin slices, a splash of vinegar, sugar, cloves, and a few peppercorns and you’ve got a tangy topper for salads or sandwiches over the winter.
- Beetroot Chutney: Cook with apples, onions, vinegar and spice for a rich chutney. Great with cheese or cold meats.
Onion Gluts
- Onion Jam: Slowly caramelise with sugar and balsamic vinegar. Store in sterilised jars for divine toasties or to serve with grilled sausages.
- Store for Winter: Lift your onions, dry for 10 days, and plait for storage – you’ll have homegrown onions till January.
Creative Ways to Use Your Harvest
- Freezing: Blanch and freeze beans, greens and soft fruit.
- Stock Bags: Save carrot tops, celery ends, onion skins and freeze for homemade stock.
- Jam Making: Our partnership with Wild & Fruitful [link to produce page] turns our berries and tomatoes into beautiful, handmade jams and chutneys. Explore the full range here.
Pick up your own jars in our Shop, where you’ll also find handcrafted gifts, candles and more.
