Making the best of the end of the season

As much as we would like summer to go on forever, it is now very definitely autumn and the end of the growing season. With nothing much growing from now until the rhubarb season, it is important to gather in the last of the crops and make the most of them.

There is always a frost in October and frosts damage the non-hardly plants. In particular, this means things such as tomatoes, peppers, cucumber, courgettes, squash, pumpkins, runner and French beans, and sweetcorn. So rather than leaving these late crops outside to be damaged, gather them in beforehand and get them stored and preserved.

It doesn't matter too much if the crops that are harvested now are not quite ripe because many of them will continue to ripen when picked or they can be used as they are. Green tomatoes can be used to make Green Tomato Chutney (see recipe below). This is a favourite of mine because it was something my grandma would make every year and I grew up with cheese and chutney sandwiches. It is a very handy way to use up unripe tomatoes that would otherwise have no purpose. It is true that many green tomatoes will remain green and never ripen, but others will ripen if left in a suitable place for a week or too. A warm, sunny place, such as a windowsill, greenhouse or conservatory is ideal. To help them ripen, place a ripe fruit such as an apple or banana near them. This will slowly release ethylene which will cause the tomatoes to ripen.

Similarly, peppers will ripen fully if they are picked as they are just beginning to turn, although of course they can be used green anyway. Pumpkins and squash can be picked green too and they will gradually ripen. It is important to cut them with a few inches of dried stem left on, otherwise rot will get in. If intact, they should store nicely until the end of the year.

Courgettes and cucumbers store surprisingly well in open cupboard boxes in a cool place such as a shed or garage for several weeks. In fact, they seem to survive better like this than refrigerated. Again they need to have a bit of stem attached and be free from blemishes so they don't rot. With time the skins toughen so you may like to peel them before using them and cucumbers will continue to "ripen" too, eventually turning yellow and bitter.

All these crops are perfect for making into chutney, along with other stored ingredients such as apples, onions and garlic. So, between October and December, work your way through these stores, making a variety of different chutneys and by Christmas you'll have converted your stored vegetables into a cupboard full of delicious chutneys that should last you all the way to the next end of season.

Grandma's Green Tomato Chutney


Ingredients (makes 2-4 jars)
2lb (900 g) green tomatoes
1lb (450 g) cooking apples
8 oz (225 g) onions
1 oz (25 g) salt
4 oz (110 g) sultanas
1 pint (600 ml) malt vinegar
½ tsp ground ginger
1 tbsp pickling spice (e.g. cloves, cinnamon, allspice berries)
8 oz (225 g) light brown sugar
1 tbsp black treacle

Method
Coarsely chop the tomatoes then peel, core and chop the apples (weigh after preparation).  Peel and chop the onions and tie the spices in a piece of muslin.  Mix all the ingredients except the sugar in the preserving pan and bring to the boil. Drop in the spices. Simmer gently, uncovered, until the pulp is tender (20 to 30 minutes). Add the sugar and stir well until it has completely dissolved.  Bring back to the boil and continue to boil until thick. Pour into warm jars and seal immediately.