We often have quite an excess of produce during its season, and while we are happy to share around with others we also like to preserve for later in the year. In the last two months we have made nectarine chutney, lemon and mustard seed chutney, ginger picked carrots, and pickled tomatoes- all with home grown fruit and vegetables.

We also really enjoy ferments and picked, and make our own sauerkraut and kimchi with as much of our home produce as possible.

In the photo behind the fermenting sauerkraut, there are (top left to right) baked beans (not with homegrown produce but a favourite recipe!), spiced tomatoes, preserved lemons, herb infused oils, chutneys, peach jam, kefir lime marmalade, sweet chilli sauce, ginger pickled carrots, and pickled galangal. The other shelf on the left is home ‘farmacy’ using home grown herbs and honey/beeswax from our hives. Favourites are calendula salve, bumps and bruises balm, lip balm, wood polish, shoe polish, and calendula lotion bars. Home remedies include mint tincture (for upset stomachs), rosemary or oregano tincture (for upper respiratory symptoms) and ginger tincture and rose tincture combined with honey for sore throats!

Making our own products for food or health are a great use of home produce, and also help us to be more sustainable. We also make our own reusable gift bags to save using wrapping paper, and beeswax wraps to avoid using plastic wrap.