Filling the ‘Hungry Gap’!
From November to April, you may feel like your seasonal food choices are a little limited. However, this doesn’t have to be the case. There are lots of things you can do to get the most out of your seasonal produce all year round, keeping that carbon FOODprint to a minimum.
There are a number of vegetables that can be safely stored away until you need them during the hungry gap.
- Brussels Sprouts
You can also chop and freeze lots of other seasonal produce to save for later in the year!
You don’t have to be an expert to try your hand at preserving. Preserving your seasonal produce to eat later in the year can be as simple as making a jam or chutney, or you can push the boat out and try a bit of pickling or canning! What do you like to eat year round? Get researching some methods to preserve that food type in all of its glory! Get inspired by following the links below: