Sam & Judith’s top tips for making the most of that lovely fresh spring produce
1. On the farm we minimise waste by growing only what we will sell. The same principle works at home: buy little and often and have an idea what you are going to make with it when you buy it.
2. Pay attention to storage advice – your veg will last much longer.
3. Preserve what you can’t eat! Fermenting is amazing. It’s easier than you think, you can ferment pretty much any vegetables and come winter it means you can have a taste of lovely local produce, even out of season! Don’t be afraid to be creative with what you put in your ferments and how you use your seasoning. Fermenting guru, Sandor Ellix Katz, has some great recipes and advice on how to get started.