Tree and soft fruit is eaten as it ripens now as it does not keep and must be frozen, bottled or turned into jam
Beetroot tend to be overabundant by late summer and liable to coarseness, but pickling or chutneys offer an alternative fate. Baby turnips are another preserving possibility. Turnips become woody if overmature. There is still time to sow some more for tender autumn roots.and can be lifted and stored once their skins resist firm pressure from the thumb. A dark, cool, dry shed is ideal. This takes about two weeks from “die down” of the foliage.
Leafy vegetables don’t store well but shelf life in terms of appearance, texture and flavour is maximised by cutting them early in the morning while still cool and wet. The sooner they are plastic-wrapped, the better – but the fridge salad drawer is a more sustainable alternative. Ideally store at 0°C but less than 5°C is satisfactory..
Refrigerated storage of tender crops – courgettes, cucumbers, peppers and tomatoes, for example – is unsatisfactory as their enzymes do not function well below 10°C and texture, skin and, particularly, flavour decline if stored in the fridge for more than a few days. This is especially true once colder nights arrive in September as damage has already begun in the garden before harvest.
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