Potatoes for boiling and roasting, onions, parsnips, carrots, turnips and apple sauce for dinner. Pickled onions, cabbage, beetroot and chillies plus various chutneys, relishes and savoury jams (tomato and chilli jam being a real discovery this year) to eat with the obligatory family buffet later in the week.
And still in the ground (hopefully surviving the current cold snap) or harvested: cabbage (red, savoy and 'coleslaw'), kale, leeks, swede, salsify, fennel, celery, celeriac, squash and j artichokes together with frozen and dried peas and beans (French, runner and broad) for other meals and soups. Frozen strawberries, raspberries, rhubarb and apple for individual and mixed fruit crumbles.
