Feed: Saints Preserve
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thegirlstefan, in reply to
Ruth Pretty has a substantial garden & orchard out at her HQ in Waikanae, I think she does grow her own figs there
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Bart Janssen, in reply to
flushing with nitrogen
You crazy scientists! ;-)
Hush I'm a crazy wine nut http://www.winekeeper.com/winekeeper-single-use-nitrogen-canister.html
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thegirlstefan, in reply to
good technique- for her wonderful beetroot chutney, my mum has always just re-used jam jars but puts a layer of glad wrap under the lid
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I reckon we need a National Feijoa Clearinghouse. The neighbour's lawn is carpeted with small fruit and our big old tree, which requires support for bits heavy branches, is producing large fruit. Several years back we had one fruit which weighed in at 0,5kg.
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Community Fruit Harvesting is a volunteer group that gathers, distributes and preserves surplus fruit, which is then donated to charity. Great stuff.
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Jos,
We're all coming round to your house to sample the bbq'd figs Russel...
I made myself a gardening blog so I could remember what worked from one year to the next, now that it's been going for a few years it's really good to look back on. -
Bart Janssen, in reply to
a gardening blog
It's called a lab book ... and people call me a crazy scientist.
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Lilith __, in reply to
a gardening blog
It’s called a lab book … and people call me a crazy scientist.
Meant as a compliment. ;-)
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Bart Janssen, in reply to
Meant as a compliment. ;-)
Taken as one :)
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Jos,
Just as well! :)
It's here if you care to spy
http://nigelgnomegrowsavegetable.blogspot.co.nz/ -
I, too, am a non-gardener. But three years ago we moved to a house on the site of an old plum orchard, and we have, um, about 18 plum trees. Not all of them fruit, but enough of them do for us to be swimming in plums in late December and early January. Last year, after my dog died, I threw myself into making plum jam and plum sauce (I have discovered that I tend to achieve unusual things while grieving. After my grandfather died I cleaned out the whole garage). Anyway, despite being initially rather frightened of the whole process, I appear to have a happy facility for jam - it helps that plum jam is very simple to make, and that our plum varieties are nearly all red-fleshed and slightly tart.
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Do we have any feijoa recipes? DO WE HAVE ANY FEIJOA RECIPES??
Check out this vintage Busytown post, the enthusiastic response to which was when it first seemed a food blog might be a goer...
I've made feijoa liqueur two seasons running and it is the nectar of the gods.* Not to mention, the soused feijoas you're left with after you drain off the liqueur make for some pretty special breakfasts.
Can I come round and harvest some? There's a reason feijoa rhymes with "freeloader", after all :-)
* Rhubarb liqueur, not so much.
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JacksonP, in reply to
Do we have any feijoa recipes?
In related news, as posted elsewhere, feijoa pizza is NOT a thing. Don't even think about it.
You're welcome. :-)
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Sacha, in reply to
the soused feijoas you're left with after you drain off the liqueur make for some pretty special breakfasts
spoken like someone who doesn't drive to work
#cheers -
Sacha, in reply to
raging chutney fiend
marv3llous
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I’ve been researching ways of getting those teasing, elusive pears at the top of the tree. This DIY tool looks perfect!
I wonder if that Milo tin's still in the recycling bin...
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This year was indeed a particularly sad season for Feijoa in Wellington.
Not that I was expecting much from our young trees, but more than nothing would have been nice.
And our miserly passionfruit got shredded and deaded in the June storms last year, so nothing there either.
On the plus side, our current lemon tree seems to be not dying, which is an advance on previous years, and the dwarf peaches we put in last winter produced the couple of peaches that I let them.
But I think with longing of the bounty of the Buckinghamshire countryside on our stint over there in 2011. In particular, I'm longing to find a source of sloe berries somewhere in the vicinity of Wellington, because homemade sloe gin is incomparable. -
Russell Brown, in reply to
Can I come round and harvest some? There’s a reason feijoa rhymes with “freeloader”, after all :-)
Yes!
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Had mad oranges last winter. It's pretty awesome to have such a tasty fruit that comes ready right then. 2 months of 1-2 per breakfast, depending what fell.
Why couldn’t it have been a lemon tree?! Why?!
Yes, good for nothing grapefruit. Graft onto it maybe? Cut it to a stump, put lemon cuttings all the way around the bark ring, and hope for the best. Of course you could end up getting what I got - a grapefruit that comes back from the dead but never bears fruit again.
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Sacha, in reply to
homemade sloe gin
you can do that?
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Lilith __, in reply to
good for nothing grapefruit
<cough> grapefruit marmalade <cough>
I think grapefruit’s divine fresh, halved, heated in the microwave with a sprinkle of sugar or a dollop of honey. Unfortunately my digestive system finds it not so good. Otherwise I’d eat it all the time!
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I used the same fig chutney recipe as you Russell. It needed longer cooking than suggested, but having opened the first jar yesterday at only two weeks maturing I'm as impressed as you are. We ate it with cheese, Manchego and Distinction Blue. I would cut back slightly on the cinnamon next time but I can imagine it being perfect with meat as is.
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Rosalie, in reply to
We have a version made with a jumbo anchovy tin. It works perfectly with the neighbours' pears.
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Russell Brown, in reply to
Of course you could end up getting what I got – a grapefruit that comes back from the dead but never bears fruit again.
Sigh. Our neighbours had an old lemon tree with gnarly big, juicy fruit -- much better than shop lemons. They tried to replant it recently when they terraced their back yard, but the result was very sad indeed.
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Lilith __, in reply to
It works perfectly with the neighbours’ pears.
Brilliant! Imma try with a big catfood tin. I'm guessing a sharpish inside edge is helpful. :-)
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