With so much fabulous produce we use all sorts of methods to use and preserve our crops. We make cakes, breads, chutneys, jams, pickles, and of course freeze lots of our crops to use later. We are still harvesting lots of brassicas, autumn raspberries, beetroot, apples, and we have grown several different varieties of turnip and swede to see which performs the best. Mashed swede is a big favourite in our house, and Brora is a fabulous variety for that. For a lovely addition to a salad, thin slices or grated young turnip snowball is a treat. And you can eat the leaves of all varieties of swede and turnip, too - just boil them up until they are tender, and season to taste. In the Southern States of America it is a soul food staple, served with shredded ham hock mixed through it and a side of corn bread. What a lovely way to cut food waste and get an extra harvest with no extra effort!
