Making Use of Garden Produce

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Elderflower Champagne in production

It’s a wonderful time in the garden for reaping the benefits of all the planted veg. But as gardeners know all too well, when it grows, there’s always more than you need. So recently I’ve been working on how best to store and use this bounty best throughout the year.

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Lots of mixed cherry tomatoes for pasta sauces and semi dried in jars

I always grow lots of cherry tomatoes, which are easier for me – they seem to have less problems and are more resilient. Whilst wonderful in salads and even just picked and eaten on the spot in the garden, I always end up with so many. This year I tried making pasta sauce – which was hard work with all the tough little skins. But the result was excellent with a tasty sauce. So I’m now back to my standard of semi-dried tomatoes in olive oil. I just wash, dry and cut the tomatoes in half, toss in olive oil with salt flakes, freshly ground black pepper and choice of fresh herbs – usually basil, oregano or parsley, and bake slowly in the oven, turning a few times until significantly reduced and much drier. They are then packed into sterilised glass jars and topped with olive oil. Great to add to pasta, casseroles or an antipasto plate. I was fortunate to be given some big tomatoes as well which have been turned into a luscious pasta sauce, with the addition or oregano and white wine. Maybe next year I will be a little bolder with growing the serious big tomatoes myself.

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Bubbling pasta sauce

I have heaps of herbs and herb butter makes the enjoyment last    throughout the year, so I’m preparing herb butter logs with tarragon, basil, parsley and chives that sit happily in the freezer until required. I think I might use the glut of tarragon in some tarragon vinegar as well. I’m still working out the best uses for lovage and sorrel… whilst the mint and lemon verbena are making great teas. I think I’ll experiment with trying out some iced tea with them as well.

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The Elderflowers are so pretty and delicate

My big experiment has been Elderflower Champagne (there are a few good recipes on the net) – sounded too good not to try and I have two big elderberry bushes. So far I have 10 litres (the batch makes 5 litres) and will shortly add another batch whilst the Elder is still flowering. It takes some weeks to mature (?) so I hope it turns out. I really don’t want 15 litres of undrinkable stuff but it’s been fun and seems to be bubbling and fermenting happily at present. Although I feel like I’m running some sort of moonshine operation! If it works, I might have some sample tastings for the Kandos Gardens Fair.

I don’t have enough Elderberries to do anything with them yet, but I’m hoping to collect rosehips and put them to some use.

Anyway, for now it’s lots of experimenting and fun. It’s rewarding to be able to reap the rewards from the garden and have them last throughout the year.

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An abundance of tarragon.

One thought on “Making Use of Garden Produce

  1. Ashbolt is a Tasmanian company that makes elderberry cordial, drinks and salad dressings – One salad dressing uses the flowers and another the berries (with olive oil) both are lovely and taste quite different so if the champagne isn’t successful perhaps you could turn it into salad dressing!

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