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In the KG pantry

Ever wondered what to do with your surplus produce? KG's resident cook, Roxanne Warrick, suggests ways of storing your bumper harvests

Parsnips

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Of course parsnips will keep perfectly well deep underground through even the most severe frost, so simply leaving them be is probably the most simple and effective storage method. If you have plot space to spare and are not willing to dig up and deal with your parsnips just yet, simply pile soil and straw over the rows to prevent them from freezing through.

However, if you’re ready to clear the ground and dig them up, store unwashed in a cool dark place or prepare for the freezer.

Rinse thoroughly and scrub clean. Peel if necessary and chop into batons. Bring a large pan of salted water to the boil. Blanch the parsnip batons in batches for a few minutes until al-dente, remove with a slotted spoon and rinse under cold running water to prevent further cooking. Allow to dry thoroughly before spreading in a single layer on a tray lined with cling film. They are now ready to freeze. Once they have individually iced over, bag up in portions, label and date. Use from frozen, straight into soups and stews or carefully placed into hot fat for roasting. Store for up to six months.

Kale

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This super green should ideally be left into the ground right up until you’re ready to eat it. Kale holds its own perfectly well throughout winter and is at its best long before any early spring greens.

However, once it’s plucked from the ground it tends to deteriorate rather too quickly and the lush vitamin rich leaves soon become limp and bitter. To prolong the kitchen life of kale (without resorting to the freezer) try drying it out. I’ve heard tales of zapping in the microwave, but I wouldn’t recommend this for any fragile leaf. Instead, thoroughly wash and dry the leaves. Fold in half down the stalk lay flat on a board and pull or cut it off. Next, tightly roll and shred as finely as you can. Lay out in thin layers on lightly greased baking tray and season generously with salt and freshly ground black pepper. Pop into an oven preheated to 150C/gas mark 2 for 20-30 minutes, tossing and turning occasionally.

The kale will first turn a bright vivid green then soften slightly before turning chewy and finally dry and crispy. Allow to cool completely before storing in an airtight container for up to 10 days. Crispy kale makes a garnish for stir-fries and salads.

Herbs

Last season’s tender-leaf herbs can be cleared, prepped and stored for easy culinary use. All soft herbs such as parsley, mint and basil can be finely chopped, mixed with a splash of water (just enough to moisten) and squeezed into ice cube trays. Once frozen through, they can be decanted into labelled bags. Herb ice cubes make a great kitchen standby – they save time on gathering, rinsing and chopping when you’re cooking, simply throw into a dish as required.

If cutting back bay, leaves can be tied in bunches and decoratively hung around the kitchen to dry out. Once crisp, pop into jars. Don’t worry if they discolour, wilt or look a little sad, the flavour will still come through when refreshed in soups and stews.

For more see this month's issue, available to buy online!