Inventive ways to use up gluts

Well, this is my first year, so I can't say I have much experience of gluts, but the land at our new place is absolutely overgrown with wild rosemary, thyme and curry plants.

Yesterday, I made a batch of ice cream using a couple of sprigs of the rosemary, and it was delicious!! Next experiment is rosemary biscuits.

I chop mixtures of herbs before winter and mix with butter.
Then I freeze the herby butter in ice cube trays and turn out into labelled freezer bags ready to make herby garlic bread, stir through pasta or risotto or to pop on top of roast chicken.

Garlic gluts (if the garlic splits and therefore won't dry well) I cook very gently in oil with anchovies, horseradish, herbs, parmesan rinds and seasoning. Blitz and freeze in an old ice cream tub. The oil keeps the frozen mixture soft enough to just take a spoonful as the base for a million sauces and gravys.

Ooh, do you have a good recipe for rosemary biscuits? I have a huge bush by my garage that could do with cutting back and I'd rather not waste it.

Not to totally derail the thread - I didn't have a courgette glut last year, but in anticipation of growing 3 times as many plants this year I've been collecting sweet and savoury recipes for about 3 months now.

I done quite a few preserves last year - fruit sauces, jams, jellies, butters, cheeses and mincemeat. Loved doing mulled preserved pears (Hugh FW recipe)

Soups tend to be on the menu when I have veg gluts. Spicy cue soup is lovely.

I think the winner last year was chilli jelly. A Nigella recipe recommended by Scarlet. Hoping to do a few versions of it this year a lemon drop only version and a jalapeño, coriander and lime version.

Other things on my list to try/ do drying lavender to do biscuits and cakes, veg stock, celery salt, there is loads more but can't think.

I am yet to master the dehydrator though

Most of my gluts end up in the freezer as I never have enough fruit to make jam and I'm not keen on chutneys and pickles.

Spinach freezes well when cooked and individual portions take up very little room. I have some small pots designed for freezing baby food which I am currently filling with spinach.

Tomatoes also freeze well when cooked - I skin them then heat them through until soft then freeze in 500g butter dishes. Great for pasta sauces, pizza topping or use in casseroles etc.

Mashed potato freezes well and heats through very quickly in the microwave with a little water added to prevent it drying out. A useful source of home grown potato in the "hungry gap" between when the potatoes start to sprout in store and when the new potatoes are ready to dig.

Most of my veggie gluts are made into soups, which I like pureed. These include courgettes (a very good thickener for soups), runner beans, carrots, kohl rabi, broccoli, leeks, tomatoes, onions and peppers, in almost any combination.

Chopped onions freeze well raw, as do peas. I don't like the texture of frozen carrots, beans etc.

Apples stew down nicely to make pie or crumble fillings which freeze well.

Blueberries, raspberries and currants freeze well whole.

Strawberries don't freeze nicely whole, but cooked, made into puree, sieved and frozen in ice cube trays they make a lovely addition to a mixed fruit crumble.

Salad type leaves don't freeze well and I am not keen on them in soup, but finely shredded they are nice in stir fries particularly the oriental types such as pak choi and mizuna.

Some great ideas already.
Muddled love sound of that garlic anchovy idea.
Herby butter too.

I tend to make chutneys, relishes, chilli jam types as usually grow beet, toms, chilli
This yr ..depends what grows. If too many courgettes , I tend to use in everything sauce wise anyway, I know many use grated into cakes .

I can't remember who gave the recipe last year but the courgette fritters where gorgeous and I done them as a starter several times. Never know I might be able to serve them with chilli jelly mixed with mayo (another Scarlet tip)

I can't vouch for it, since I've not tried it yet. But here's the one I was planning on. Just a basic shortbread with added rosemary Rosemary Shortbread Biscuits recipe - All recipes UK

I also make a courgette and lemon risotto (with or without chicken) which sounds dull, but it lovely. And courgette and lemon cake, yum.

Thank you snowbunny, I've bookmarked that page (who knew there were so many varieties of shortbread to try?) and I'm going to make some of those for the 'Overs day' we're organising at the plot next week!

If you get a minute, can I have the courgette and lemon cake recipe too? Sounds lovely!

Chilli jam is my absolute favourite. Last year I also made cherry and raspberry jam and apple and plum chutney, carrot, runner bean, radish and courgette pickles and various herb butters and pesto.

Its hard work when it all needs using at once but it pays dividends down the line!

I give any gluts of greens and stuff to my mum who juices them

Yes I know - I am full of good intentions . Anyhoo I wanted to try out some of the mooli recipes from Snadgers thread http://www.growfruitandveg.co.uk/gra...ves_87627.html

I grow rather more soft fruit than most of the other plot holders on my site - most of the glut from that gets turned into homemade wine / sloe gin / rhubarb vodka / blackcurrant schnapps. Actually a lot of the non-glut fruit does too...
I have to admit I've not been overly keen on broad bean wine or courgette wine... If only I could get on with courgette wine... if only

Balders