Last year there was a very interesting discussion on here about growing perennial veg. It made me think about how we don't always need to rip everything out and start afresh each year.
On the same lines, I've been trying keeping a few veg as ongoing sources of food, leaving them in the ground, and then collecting what I need each week, rather than harvesting the whole lot and trying to store them. It's been a great success for me this year, so I will definitely do it again next.
There are veg we always do that with of course like kale and leeks and so on. But that thread made me realise there are more long-standing veg like Jerusalem artichokes and salsify and I even left my potatoes in and have been digging them up a couple of weeks' worth at a time. They store beautifully in the ground, whereas they go shrivelled and start sprouting indoors.
I obviously won't leave them in for a second year, because of blight. But anyway, it's been a real change for me - more food than last year, for less effort, and I would never have had the idea if it hadn't been for this forum! :)
