The Production Line

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Having a productive garden entails more work than just planting, watering and harvesting the crops.

The next step is to make sure that the produce is used wisely.  It is difficult not to have some wastage, especially when there is a glut.

At the moment we have an over-abundance of lemons and grapefruit and are doing the best we can to deal with them.

Lemons

On Saturday evening, The Duke and I juiced and froze about 3 litres of lemon juice and a litre of grapefruit juice.  Most of the lemon juice is in 1 litre quantities so that I can thaw it and make cordial when required.  However, I did put some into ice-cube trays for those moments when I just need a tablespoon or so of juice.  We have 2 lemon trees and it is only a rare time when there are no fresh lemons available but it is best to be safe and have some on hand.

Juice to freezeYou can also see more beans and carrots that we picked on Saturday.

What are you harvesting at the moment?

Waste Not

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Like last week there were Granny Smith apples left over on Friday so I brought 3 home and this time I made an apple pie.

I stewed the apples with a few whole cloves and used the sweet pastry recipe which is here.

Pie base with apple added

Completed and brushed with milk – ready to go in the oven

Ready to serve

I also squeezed an assortment of less than perfect citrus – lemons, oranges, mandarins and grapefruit.  I added some sugar and made up a drink using 1/3 juice and 2/3 soda water.  It was nice and refreshing.

Both the drink and apple pie used ingredients that would otherwise have been watsed.

What have you cooked or made so that ingredients do not get wasted?