As we sink deeper in to the tail end of summer, the hard work and patience put in to greenhouses, allotments and kitchen gardens is finally starting to pay off. The time has finally come to harvest those fruits and vegetables planted months ago with so much soil and hope. As mouths across the country alternate between being stuffed with fresh produce, and exclaiming how it “tastes so much better than what you buy at the shops”, eyes will be taking in the bowls and buckets spilling over with an endless supply of tomatoes, plums, courgettes with a growing expression that says “what the hell am I going to do with all of these?”
So before you start shovelling armfuls of radishes on unsuspecting friends just to get rid of them, here are a few tips for prolonging the life of your successful crops.