Eat

Dehydrating is an energy-efficient way to make the most of your harvest. It retains all that fresh flavour and nutrition while cutting down on waste. And while sun-drying is a low-tech way to achieve it, using a dehydrator takes away any associated risks, making the most of your time, effort and nutritional benefits of your harvest.

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Macadamia trees make a productive and nutritious addition to your garden and will grow in most areas. Once the trees are stablished and producing, the nuts can be eaten raw, converted into nut milk or used as a base in a tasty pesto.

Freeze drying might sound like something out of a science fiction novel, but it's actually a fantastic method for preserving your food. If you've ever wondered how you can make your garden's bounty last longer, reduce waste, or even prepare for unexpected emergencies, freeze drying could be just the hack you're looking for.

Veg scrap chips are a tasty, sustainable way to reduce kitchen waste and make the most of your produce. Potatoe and pumpkin peels are perfect for making crispy chips that are both nutritious and easy to prepare. Here's how to make vegie scrap chips at home with potato or pumpkin peels.

One of our favourite colourful root vegetables, the humble beetroot, is a fantastic place to start if you are new to fermenting vegetables. Packed with fibre, folate, manganese, potassium, iron and vitamin C, beetroot can help improve digestive health and lower blood pressure.

This simple super quick pickled radish recipe is an all-round crowd pleaser and the pink colour looks beautiful as well.

If you are fortunate enough to be dripping in limes at the moment, these three recipes will help utilise your stash plus keep the zesty goodness of your limes available year around.