The ripe stuff
Tomatoes, apples and onions are all ready to pick – and with these tricks you won’t waste a single one
THOUSANDS of Britons decided to grow their own edibles during lockdown. Some wanted to make sure they had fresh stuff in case of food shortages, while others wanted to reduce trips to supermarkets. Plenty of folk simply wanted a way to keep active while movement was restricted.
Whatever the individual reason for raising crops over the past few months, many vegetables, fruits and herbs are now ready for harvesting, or will be soon. Among varieties reaching their peak are apples, pears, maincrop potatoes, courgettes, tomatoes, peppers, Swiss chard and onions.
Dealing with a handful of pickings is easy, but facing a glut can be intimidating. Fear not, because there’s no need to let anything go to waste. Freezing, drying and storing in the right environment are just some of the ways produce can be preserved for future use.
A single tomato plant is capable of producing 9 lb of fruit, so those with lots of plants are likely to be overrun. Fortunately, it’s easy to save ripe tomatoes by freezing. Rinse the fruit, dry with kitchen towel, slice off tops and cut in half. Scrape out the seeds, bag them and stick in the freezer.
BY THE end of September, tomatoes will no longer ripen naturally outdoors. Those left with loads of green fruit should wrap each in tissue paper and place in a shallow tray, making sure the stalk is upright. Pop it into a garage or shed and they’ll be bright red, and ready to eat, within four weeks.
Apples are ready for harvesting from late August until early November, depending on variety. A clever way to test whether they’re ripe is to cup a fruit in your hand and give it a gentle twist. If it comes away easily from the branches, then the crop is set for picking. Leave for longer if they require a good tug to detach.
Many varieties will keep for months if stored correctly. Reject any apples with damaged skin or visible signs of rotting, and wrap the rest individually in tissue paper or sheets of newspaper. Place them in single layers inside wooden trays, making sure they are not touching. Store in a cool, frost-free garage or shed.
A surplus of carrots at the allotment can be stored in a ‘clamp’. Place a sheet of polythene on the ground, add a blanket of straw and arrange a layer of carrots in a circle. Cover with more straw. Build up layers with more carrots, creating a cone-shaped, 3ft-tall structu re. Swathe with straw and insulate with a 6 in layer of soil.
Annual herbs will soon give up the ghost, while the foliage of many perennial types will die back to ground level as colder weather arrives in autumn. A good way of preserving the leaves of basil, mint, oregano, parsley, tarragon and lots of other popular species is to dry them before they disappear. Snip off a handful of fresh shoots and dip in a bowl of water to remove any dirt. Lay them on kitchen towel to dry. Cover a tray with paper, lay shoots on top and place in an airing cupboard until they have dried out. Remove individual leaves and put into small bags. Secure tops, label and pop into a kitchen cupboard.
Some onion varieties keep well, allowing them to be used well into winter. In order to extend their storage life, dry them out thoroughly after lifting in summer by placing on wire racks for three weeks. Pack them in single layers into boxes or hang in nets, stashing in a cool, dry and dark place.
Another option i s to make a traditional onion rope using a 2ft length of twine. Gather three bulbs together, tie a knot above their necks and wind the foliage upwards. Add more bulbs, resting them on those below. Tie a knot above the last onion and form a loop with the tops of foliage. Hang in a cool, dry place indoors.
An attractive way to preserve chilli peppers is to make a string of fruit that can be hung in the kitchen to air-dry. Take some fishing line, tie a knot at one end and thread the other through a needle. Run the needle through the green stems of peppers, arranging them in a circular pattern on the line.