Clearing the freezer and coping with gluts

My huge chest freezer has reached crisis point. The ice has built up and up, and unless the baskets are replaced in exactly the correct position the lid won't close. Like much of my house it's due for a declutter.


There are two main problems - all the allotment surplus that I freeze before it goes 'off' (and then forget about), and half-used bags of shop-bought things lurking right at the bottom.

So ... I decided that last month, I would make a real effort to buy no more frozen food. We'd eat the broad beans that have been sitting in there for years. Finish up the fish in sauce that we aren't really fond of. Put together all the half-used packs of bacon, prawns, and peas - and discover there actually IS enough for a meal.


I took out tomatoes and made passata, gooseberries for chutney, plums for jam, lemons to add to marrow and rhubarb marmalade.

Things were going well but then, just as the freezer looked clear enough to defrost, the allotment went into 'glut' mode. A few days of rain, followed by a few days holiday, meant it wasn't checked for a while, and the courgettes had grown into marrows. The greenhouse tomatoes started to ripen; the outdoor ones developed blight and had to be cleared.

Blackberries and autumn raspberries were ready to pick; as were the runner and French beans. Rhubarb decided to grow again, and apples started to fall from the trees. It's time to lift onions and potatoes, and possibly think about early pumpkins.

If only allotment produce would come along at a reasonable rate, as and when needed!




It's been time for a lot of inventive recipes - fruit with every breakfast, lazy trifle made from cold custard, blackberries, and yogurt, and cranachan made with yogurt (not cream).

And with this huge pile of marrows/courgettes to use more invention was called for. Marrow seems like an odd ingredient for jam but actually works well. Combined with an equal weight of rhubarb, and lots of frozen lemon skins it makes a tasty preserve somewhere between a marmalade and a jam.








In more traditional ways of using it we've had it roasted in lemon,  added to curry, pasta sauce, omelettes, goulash, and, last and definitely worst, stuffed. I still want to try a battered, fried recipe I was given, and the courgettes keep cropping so I may get the chance.

Beans, tomatoes (even the green ones) and surplus fruit have ended up in the freezer - it's completely full again but at least it's with this year's fruit and veg. Onions are hanging from the garage ceiling; potatoes are in bags in the cupboard under the stairs. People keep talking about stocking up for Brexit - I don't need to :)