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I'm obsessed with garlic. I've had a bumper crop this year - a mixture of autumn- and spring-planted varieties -  and I use vast quantities in just about every meal.Although I've stored a lot of garlic in plaits and loose in trays, to see me through

- we collected several kilos of the best damsons I’ve ever tasted. We all ate far too many on the way back to the house.The jam making, stewing and eating in the raw will happen tomorrow, but I’ve stored some in the freezer too. I'll use the frozen