As we embrace the change in weather, let’s also embrace some savvy culinary techniques to make the most of our autumnal bounty! Here are some of our favourite seasonal tips to help you reduce your food waste!
Jamming and Preserving
Why Preserve?
Autumn is the season of abundance, with an overflow of fresh produce. Preserving foods through canning, freezing, or making jams and preserves is an excellent way to extend their shelf life and reduce food waste. It is also a great way to use up all those glass jars you have been collecting over the years and what a lovely present for friends and family.
What are the seasonal stars for jams and preserves
Apples: With their natural sweetness and versatility, apples make for fantastic jams and preserves. From apple cinnamon jam to apple butter, the possibilities are endless. There are so many apples at this time of year that its hard not to have surplus! There are often apple and cider making days across the British countryside if you want to join others in preserving you apples.
Berries: Late-season berries like blackberries and cranberries can be transformed into vibrant jams that add zing to your morning toast. If you are near the countryside you can go foraging as well a great weekend activity.
Here is a helpful ‘How to’ from Curly Girl’s Kitche to help you get started!
Stock from Leftover Scraps
We love this nifty trick – to prepare for soup season, keep a plastic bag in your freezer for collecting vegetable scraps. Carrot peels, celery ends, onion skins, and herb stems can all be saved for a later date.When it is time to make a broth or stock simple add the scraps to a pan of water and bring to the boil – you’ve got a delicious base for soups, stews, and sauces. Also what is even better is that you can freeze the broth too!
This is one of Chef Dan’s favourite hacks, check out his walk through below!
Batch Cooking Root Vegetables
Autumn is prime time for root vegetables like carrots, beets, radishes and onions. They’re not only delicious but also rich in nutrients, and unlike many fruits and vegetables we can grow them seasonally in the colder months in britain.
One issue when it comes to preparing root vegetables is that they often take longer to cook, and while you can eat some of them raw – they are often sweeter and more delicious cooked.
This is where bulk/ batch cooking comes in handy! Rather than having to turn the oven on for each meal, especially when you have a short lunch break or only 10 minutes to prepare your children’s dinner why not batch cook your root vegetables at the beginning of the week and add them to salads, sandwiches, pastas, anything – or eat them as additional side for any meal. If you freeze a big batch they will last for even longer! Thank your past self!
Pumpkins Beyond Carving
So we have left pumpkins for last because I am sure you have been told many times – eat your pumpkin! But pumpkin waste is a big problem at this time of year. This doesn’t mean we want you to miss out on the carving fun but why not try and make the most out of them this halloween.
Don’t toss those pumpkin seeds while carving your Halloween masterpiece! Rinse and roast them with your favorite seasonings for a crunchy and nutritious snack.
We also have a whole pumpkin soup recipe from Chef Dan. So you can use the unsold pumpkins after halloween. Check it out here.
As autumn arrives with its pumpkin-spiced everything and cozy gatherings, let’s also make it a season of resourcefulness in the kitchen. By preserving, turning scraps into broths, savoring root vegetables, and exploring the delicious side of pumpkins, you can reduce food waste and enjoy the flavors of fall to the fullest. So, get your apron on, have some fun in the kitchen, and let’s make this autumn a season of culinary delights and zero food waste. Happy cooking! 🍁🍂🍲🎃