There are so many options for using locally-produced food, both for consuming now and also for preserving in many ways. We feature here a steadily increasing number of possibilities. There are recipes for taking familiar ingredients like potatoes, carrots, kale and beetroot and using them in varied way. There is advice about using seasonal surpluses, with picking and preserving and making jams and chutneys. There are possibilities for raspberries and strawberries, cauliflower and courgettes – and if you’re feeling adventurous, for squash and pumpkins as well.