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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

one carefully constructed from one cut-out circle of foliage. Inside will have been eggs laid by the leafcutter bee, along with a store of nectar and pollen for the emerging grubs to feed on (we didn't dare look in case we disturbed them).We carefully

've noted has been the potatoes we were storing in the shed. It was just too cold for them to survive. They're now waiting for me to put them on the compost heap and are starting to rot and smell absolutely putrid!

garlicky home-made pesto. But there's plenty left and it needs to be stored, so I have set to plaiting it. Yes, proper Frenchman-on-a-bicycle-style garlic plaits, and great fun I've been having, too. The first time I sat down to have a go, I was filled

- 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