Monday, April 12, 2010

Feijoa and ginger jelly.

1.5 kg feijoas
Half a lemon
Crystalized ginger to taste
3 1/2 cups of sugar (approximately)

Chop 1.5 kg roughly. Squeeze over half a lemon. Almost cover with water. Cook til soft. Strain through muslin. Measure into pan. Add slivers of crystalized ginger and 3/4 cup of sugar for each cup of juice. Cook til soft ball or until the jelly sets when spooned onto a cold plate.

Sunday, April 04, 2010

Haha harvest

It's that time again. Drew has offered to host this chutney club and open his pickled eggs. I want to suggest the 2nd of May, but am open to your suggestion.

I felt like making it a challenge.

Harvest. Make something with something you picked yourself. Easy for some, but I have a concrete backyard, and therefore have to skulk about alleyways looking for ripe fruit. Luckily it's autumn, there is fruit everywhere, so see what you can do. If you need help there is a map of fruit trees within reach of public property here.

Figs and feijoas, quince, apples and pomegranites are all over these suburbs. Make something of it.

I picked a some delicious apples up the farm, though not sure what to make of them, too good to cook with. Crunch Crunch Crunch.