[symple_box color=”gray” fade_in=”false” float=”center” text_align=”left” width=””] Have you managed to harvest surplus crops from your Polytunnel this year and now in the process of wondering how to store, preserve, freeze or dry them so they don’t go to waste?
- Freeze – A great idea is to blanch beans, peas and courgettes. Simply plunge them into boiling water then into ice cold water to make sure they don’t spoil in the freezer.
- Separate Spoiled Crops – Always sort the spoiled ones from the healthy intact ones and eat the damaged crops first so they are not wasted.
- Harvest as Needed – Most root vegetables including potatoes are easily stored in a cool place, which will ultimately save valuable space in the freezer too. Beetroot’s, carrots, parsnips and turnips can be kept in the ground until they are required- (Beware of frost)
- Pickle and Preserve – Preserve onions, garlic, chilli’s and sweetcorn by hanging them from strings and placing them somewhere dry. (Onions are quite happy dried inside the Polytunnel on staging). Once dry, they can be used as required. Pickling, chutneys and soup are ALWAYS a firm favourite too!
- Keep in Oil – Chillies and garlic infuse well when put in olive oil. Simply split open 6 – 8 fresh chillies, pack into a sterilised bottle. Heat 500ml of olive oil and pour over the chillies and cover (works well with garlic and herbs). Leave to infuse for 2 or more weeks – depending on how strong you like it!
Sean Barker is the MD of First Tunnels, and is enthusiastic about providing quality gardening supplies to gardeners across the UK