Notes From Your Farm
I’m pretty excited about the enhanced quality of our Harvest
Ticket this week. Ever since starting our blog here at www.blogspot.com, we’ve had problems
downloading images created in Word, which is where I’ve found it’s easiest to
create our tickets. I’ve jumped through all kinds of hoops, and blogspot
usually says it’s not in the right format. The only way I could figure out how
to get blogspot to accept the image, was to scan and save it in a format
blogspot would accept, with an unavoidable, ensuing quality reduction . I’ve
just discovered Gimp2, which is a free software program that can change
formats, and it works!
Passion fruit this week!
Passion Flower |
For those of you who have been with us since last year, this
is old news; but here’s what you need to know to enjoy your passion fruit.
First, the uglier, and more wrinkled, the better. Where else are you going to
hear that sentence? Yup, the smooth, fresh looking fruits should be left on
your counter to “age” a little, although I often can’t wait and eat the
unwrinkled ones anyway. They sweeten a
little as they wrinkle up. I cut the very top off each fruit with a serrated
knife, and sprinkle a tiny bit of stevia in the cavity. Then just scoop out
with a dessert spoon and enjoy. Although it won’t win any beauty awards, or
even “smooth as pudding awards,” for that matter, the taste is explosive and
the explosive taste is why people wait all year for the 2 or three week harvest
we provide. We grow the commercial Frederick
variety, although if you can find “Bountiful” they are bigger and just as
tasty. Passion fruit is an easy to grow vine for southern California, and
offers one of the most beautiful flowers ever. The vine does require a fairly
sturdy trellis. And keep an eye on it, because it will completely take over
nearby structures or even fruiting trees.
Apples!
This week is the first of our apple harvest. You’ll find
green cooking apples (the common Granny Smith) in your boxes this week.
We had plenty of
Swiss Chard, or so we thought, for all boxes. Unfortunately; the row we had
earmarked to harvest this morning has been impacted by aphids, so we could only
harvest from yesterday’s row and not everyone got Swiss Chard.
Absolute last of the 2012 kumquats
OK, they aren’t gorgeous; as they’ve been hanging on the
trees for months; but this is the time of year when I get excited about
kumquats because they aren’t as sour, requiring less sugar or stevia in
anything I use them for. Throw them in the blender with your next smoothie,
slice over fish, add to a tomato chutney, or just enjoy out of hand. There’s
always the kumquat reduction recipe (click on “Kumquats” at right.) I prefer
the flavor of a cooked kumquat, and as a bonus; the aroma fills the kitchen and
living area with a perfume I find irresistible. The very best use of a kumquat
reduction is for a margarita!
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