This year, through some miracle of miracles, the birds left some plums for us. Whether it was conscious or whether they just missed them, I don’t know. Of course, as happens with every variety of fruit and vegetable in the garden, they all ripened at once. There was not a huge amount but certainly more than we would eat. I put them in the cool room (along with the 1,000 passionfruit) until I could decide what to do with them. We are not big jam eaters so jam was not an option. We do, however, eat a bit of sauce. Plum sauce it would be then. Continue reading
Everyone in the southern hemisphere who has a vegie patch is sure to have mint galore. Once a fortnight, I rip it out, leaving only a small patch to run riot for the next fortnight. It is amazingly prolific. We use a lot of mint but nowhere near as much as we grow. Continue reading
I started off my post on preserving tomatoes, in February, by saying,
It’s nearing the end of summer and still the tomatoes are coming.
I then when on to say,
If, after you have made relish and salsa and have dried, pickled and roasted your tomatoes, you are still picking them by the bucket load, it is time for some serious preserving.
Well… it’s nearly winter and still the tomatoes keep coming. I have preserved so many tomatoes, I seriously doubt my cupboard will ever be free of them. It is time for something different. Continue reading