One of the most significant advantages of spending time in the garden is that, provided that the time is spent wisely, you can be provided with a steady stream of delicious, fresh produce that you can use in the kitchen.
The Benefits of Eating Seasonally
Of course, when you’re eating things that you’ve grown locally, you’ll need to get used to seasonality. Eating seasonal food confers a number of benefits, however. It tends to be fresher, and more nutritious. The food miles associated with any given crop are, obviously, vastly reduced. With the right garden, you can make a plan so that you’re provided with seasonal produce throughout the year. You don’t need an enormous plot of land, or a lot of equipment, to get started.
Planning Your Kitchen Garden by Season
Ideally, you’ll want to be planting and harvesting more or less constantly throughout the year. This will ensure that nothing goes to waste, and that all the food you’re consuming is as fresh as possible.
So, what’s in season? You can harvest Brussels sprouts, carrots, parsnips and cauliflower during winter. In Spring, asparagus, rhubarb, and kale come into season. In Summer, it’s a bonanza of fruit, with blueberries, currants, raspberries, shallots, peas and tomatoes all being ready for harvesting. Then, in autumn, you can bring in onions, marrow, potatoes and (of course) pumpkins.
How to Incorporate Fresh Garden Produce into Seasonal Menus
Of course, knowing what to harvest is just one part of the puzzle. You’ll also need to figure out how to cook with the produce you’re bringing in. Generally speaking, it’s worth coming up with a few recipes for each ingredient you’re growing. Salads are a great match for summer, while hearty beef stews and pumpkin soups are perfect for winter.
There are certain crops that are versatile enough to be used throughout the year. During summer, your garden may be brimming with juicy tomatoes, which might be perfect for fresh salads or homemade sauces.
Preserving Your Harvest for Out-of-Season Use
To get the best from your harvest, you might want to set aside at least a portion of it for use later in the year. You can pickle or dry certain items, like herbs and onions. Jams, sauces, and pickles all work wonderfully. You can also freeze your sauces for use as a base. Just remember to label everything sensibly so that you know that what you’re eating is going to be safe and palatable.
Adapting to the UK’s Changing Climate and Garden Trends
The climate is measurably shifting. In the UK, you might be vulnerable to less predictable weather patterns, and sudden natural disasters like floods and droughts. Until you know what you’re doing, it’s worth taking steps to minimise the risk. Choose hardy crops, and protect them using mulch and greenhouses.
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