Making the Most of Bargains, Gluts and Excess Produce

Preserving through fermentation, drying, curing, freezing or canning has been practised for many hundreds of years, and was an essential lifeline in the times before widespread food security and refrigerated supply chains.

I wanted to mention it here as it is a skill and practice that has fallen a little by the wayside, yet can absolutely still offer us modern cooks some benefits. Not to mention the satisfaction that comes from stocking up our cupboards or freezers with nourishing food for a future date and reducing food waste. It’s particularly helpful if we grow our own (or have generous friends who do), or if we come across a fantastic deal on produce that might be slightly going over or is perfectly in season and therefore abundant.