Zero waste: cucumbers

Cornersmith duo Alex Elliott-Howery and Jaimee Edwards are all about reducing food waste. Here are their ideas for using excess cucumbers.

Fermenting cabbage

Cabbages are wonderful raw or cooked, but they really come into their own when fermented and preserved, Jian Liu writes.

Storing harvests for winter

Linda Cockburn writes about different ways to preserve your summer harvests, such as tomatoes, so you can keep on enjoying the results of all your hard work in winter.

Dehydrating food

How to preserve food and extend your harvest by dehydrating your fruit and veg.

Preserving lemons

When there's a glut of lemons in your garden, you can share them with friends and, with this recipe you can preserve them for later use! Nothing wasted!

Pickled gherkins

Experiencing a cucumber glut in your garden? That's not such a bad thing, even if you have heaps in your patch. Our advice? Start pickling!

Make your own kimchi

Kimchi is a traditional Korean side dish of fermented vegetables. You can grow many of the ingredients in your garden and then make your own with this recipe.

Harvest notes: early spring

Check your garden to see if the following are ready to harvest: bananas, coriander and english spinach.

Passionfruit wine

This award-winning wine from organic vintners, Nadia and Francis O'Connell, is a great way to use excess fruit.

Hazelnut chocolate fondue

No-one is going to argue with Annemarie Bolduc about chocolate fondue being a delicious dessert (or afternoon treat!), especially when served with fresh apples (or any other favourite fruit).

Local flavours

In her new book Mabu Mabu, First Nations chef Nornie Bero explores a wonderful array of native foods and flavours. 

Wild greens galette

Summer or winter, this recipe from Kirsten Bradley and Nick Ritar makes use of wild greens such as dandelion, chickweed and mallow - or pick greens from your garden!