Savouring the Seasons: Preserving the Hawkesbury Way

Spring has well and truly arrived in the Hawkesbury, and with it comes a fresh wave of produce to enjoy and preserve. While the full stone fruit harvest lies ahead in summer, right now our region is rich with citrus, leafy greens, strawberries, and herbs. October is the perfect time to capture these flavours and set them aside for the months ahead.

Sunshine in a Jar

Citrus has long been a staple in the Hawkesbury, and many locals still have old lemon or orange trees tucked into their backyards. When the trees are in full season, you can find yourself citrus-rich and struggling to give fruit away fast enough. But when the off-season arrives, we want nothing more than to have that abundance preserved and ready to use. That’s why more people are turning to traditional methods: lemon marmalade, orange cordial, preserved lemons, or even a tangy lime curd are simple yet delicious ways of making sure this season’s citrus doesn’t go to waste — and can be enjoyed year-round.

Schofields Orange Orchard (42 Yarramundi Lane, Agnes Banks) is a long-standing local citrus grower that sells Navel oranges, mandarins, honey and more. For locals and toursits alike, Schofields farm gate shop remains a popular stop for fresh citrus and bottled juice through Spring.

Herbs are also at their prime in spring. Fresh parsley, basil, mint, and thyme can be transformed into pestos, infused oils, vinegars, or herb butters — flavour-packed staples that bring gardens to winter meals. A jar of mint jelly is an especially welcome addition to lamb roasts and barbecues as summer approaches. With Richmond Fruit Market (Shop 10 Park Mall 209-211 Windsor Street, Richmond) celebrating 40 years of business this October, be sure to stop by for their extensive range of herbs, oils and vinegars.

Never Preserved? Join a Workshop

Workshops and preserving classes in the Hawkesbury region are actively helping locals learn these skills and share recipes. One notable example is Permaculture Hawkesbury Valley Inc's “Home Canning & Preserving Workshop” held at the Hawkesbury Earthcare Centre in Richmond on November 8th. The workshop covered safe techniques for water bath canning and pressure canning, including practical hands-on sessions using locally sourced produce.

Canned heat for seasons to come

Preserving in spring is more than just stretching the harvest; it’s about resilience and community connection. By filling the pantry now, households create a buffer against rising food costs and supply chain disruptions later in the year. For a region that has weathered floods and fires, having shelves lined with jars of preserved citrus or herb-based condiments is both practical and comforting.

These preserves carry the story of the land and the season. Sharing them with neighbours, swapping jars at local markets, or gifting them to friends fosters the homesteading philosophy of “waste not, want not” — and strengthens the ties that bind Hawkesbury communities together.

Spring Preserving Guide — Hawkesbury, October

What’s in season now:

• 🍋 Citrus: lemons, oranges, limes
• 🌱 Herbs: mint, basil, parsley, thyme
• 🍓 Early strawberries
• 🥦 Asparagus, broad beans, leafy greens

Ideas for the pantry:

• Citrus marmalade, lemon curd, preserved lemons
• Herb pestos, infused vinegars, mint jelly
• Strawberry jam, pickled asparagus

🍋Recipe 1: Preserved Lemons

A Middle Eastern classic that transforms humble lemons into a flavour powerhouse for salads, roasts, and tagines.

Ingredients (1 large jar):

• 5–6 unwaxed lemons
• 4–5 tbsp coarse sea salt
• Juice of 2–3 extra lemons
• Sterilised 1-litre jar

Method:

1. Quarter lemons almost to the base, leaving attached.
2. Pack with salt, then press into jar.
3. Add remaining salt and cover fully with lemon juice.
4. Seal and leave at room temp for 2–3 days, shaking daily.
5. Store in a cool, dark place (or fridge) for at least 4 weeks.

To use: Rinse, discard flesh, and finely chop rind. Keeps up to 12 months.

Spring Asparagus & Lemon Pickles with Thyme

These quick pickles are crisp, tangy, and full of seasonal flavour. They’re perfect as a side for barbecues, tossed into salads, or served with cheese and cold meats.

Ingredients (makes 2 medium jars):

• 2 bunches fresh asparagus, trimmed
• Zest of 1 lemon, cut into thin strips
• 2 cloves garlic, peeled and lightly crushed
• 4 sprigs fresh thyme
• 1½ cups white vinegar
• 1½ cups water
• 2 tbsp sugar
• 1 tbsp coarse salt
• 1 tsp black peppercorns

Method:

1. Prepare jars: Sterilise 2 medium glass jars (approx. 500 ml each).
2. Blanch asparagus: Bring a pot of salted water to the boil. Add asparagus spears and blanch for 1 minute. Drain and plunge into ice water to keep them crisp and green. Pat dry.
3. Pack jars: Divide asparagus spears, lemon zest, garlic, and thyme sprigs between jars.
4. Make brine: In a saucepan, combine vinegar, water, sugar, salt, and peppercorns. Bring to a boil, stirring to dissolve sugar and salt.
5. Fill jars: Pour hot brine over asparagus, ensuring spears are fully submerged. Seal jars immediately.
6. Cool and store: Let cool to room temperature, then refrigerate. Flavour develops after 24 hours and deepens over a week.

Storage: Keeps up to 2 months in the fridge.

Serving idea: These lemon & thyme asparagus pickles are delicious alongside grilled lamb, tossed into spring salads, or simply as a crunchy snack straight from the jar.