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Passionfruit Curd
Passionfruit curd. Yum. Rather than post photos of the rabbits eating my vegetables,
or other Eastery things, I thought I’d put in a recipe that is rather exotic. If you have a passionfruit vine (the ones that produce edible fruit) you may be inundated with the fruit about now. Also the flowers were named passionflowers because of the Christian symbolism read into the shape of the flowers. I always wondered about this, but I figured that faced with ‘heathens’ who ate this aromatic, voluptuous and kind of sexy fruit, some Christian missionaries decided to put the stamp of Christianity onto the plant rather than try to ban its consumption. That’s just my theory, of course, but it makes sense. Therefore a post on passionfruit for the passion of Christ on Easter. Yep, I’m stretching it, but you’ll like the recipe.
Anyway, passionvines have abundant growth (as I mentioned in my post about building a trellis for them http://www.vegetariat.com/2012/03/questionable-carpentry/).
Gorgeous flowers. There are many colors of flowers of both the ornamental and edulis varieties. The flower has a tiny fruit all ready to go and awaiting some friendly bee to come rub herself all over the anthers and stamens (the missionaries are shuddering) and pollinate.
Looks like the fruit is wearing an Easter bonnet! Kind of. Okay, it doesn't. The fruit grows as the flower fades. There is some mother-child allusion somewhere in there but you’ll have to go there yourself.
A developing passionfruit. When the fruit is ready to fall, a good shake of the vines will make them come down. Usually they are still smooth-skinned at this point. You want to wait until the fruit starts to wrinkle before it is sweet, ripe and ready. (I’ll not touch that one at all.)
The fruit falls off still smooth... wait until it wrinkles to use Don’t eat the skin, but cut the fruit in half. Many people like to eat the seeds as well as the pulp. I’m not one of them, and neither is my daughter who very patiently sieved the insides of about 80 passionfruit to obtain the juice. I like to add the juice to tangerine juice for breakfast. We’ve also successfully made a hedonistic passionfruit ice cream that was stupendous. This time we decided to make passionfruit curd.
Wait until they're wrinkly, then scoop out the insides. I’ve posted already on how to make lemon curd (http://www.vegetariat.com/2011/03/when-life-gives-you-lemons-make-lemon-curd/). (You’re wondering, what is UP with this woman and curd, anyway?). The passionfruit curd is slightly different, but yet has that nice bite to it that doesn’t make it too sweet. I thought this curd came out tasting a little eggy, but I believe that is because we used eggs from our own spoiled hens, which have a definate healthy flavor to them. The eggs, not the hens (that we know of, nor will we find out). It was all okay, though.
Scoop and strain. We made two half-pints, and I didn’t ‘can’ them. However you may sterilize the jars and lids, add the hot curd, and give them a 15 minute hot water bath and the curd will last for months. I still refrigerate it, just to be on the safe side.
I found the original recipe in Nigella Lawson’s How To Be A Domestic Goddess. She stirs some passionfruit seeds back into the curd, which looks nice (if you like the fish egg look to your food) and can certainly be done for all of you who enjoy the seeds. I like my curd seedless. On scones. With mascarpone cheese. Mmmm.
Happy Easter!
Passionfruit CurdAuthor: Diane C. KennedyRecipe type: SpreadPrep time:Cook time:Total time:This wonderful spread based on Nigella Lawson's recipe can be used to top baked goods, put in a pie shell, in a jelly roll cake, or used any way you would lemon curd, jam or jelly. It makes an exotic gift, too!Ingredients- 12 passionfruit
- 2 large eggs
- 2 large egg yolks
- ½ cup granulated sugar (superfine if you have it)
- 8 tablespoons unsalted (good quality) butter
- 2 sterilized ½ pint jars
Instructions- Cut the passionfruit in half and scoop out the insides into a sieve.
- With a spoon, strain the juice into a measuring cup. You should have about 10 tablespoons, or a scant ⅔ cup of juice. If you'd like seeds in the curd, reserve the pulp of the 12th one instead of straining it.
- In a bowl beat the eggs, yolks and sugar together.
- In a saucepan, melt the butter over low heat.
- Stirring continuously, add the passionfruit juice and then the sugar mixture, being careful not to cook the egg.
- Keep cooking and stirring until the mixture thickens, about five minutes. It should coat the back of the spoon.
- Take the pan off the heat. If you have reserved the pulp of that one last fruit, here is where you whisk it into the mixture.
- Pour the curd into the jars and seal.
- Store in refrigerator. Try it on scones with mascarpone cheese. Really. I mean it.
- Makes two half-pint jars full, about 1¾ cups.
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Questionable Carpentry
A carpenter's nightmare. I’ve said it many times: I can’t build. I envision what I want. I go about the deed full of instructions and positive energy. Somehow during the attempt I go haywire and what I create isn’t what I’d wanted. I am the Cakewrecks of building. Does that stop me? Noooo! Always optimistic, and without a handy carpenter, I seek to build. This time it was a couple of trellises for the two passionvines which had taken over each other, a fence, a pathway, a dead tree, a live tree and a walkway.
The vine mess. I didn’t want to cut the plants back. They were fruiting and the small one was flowering. So I spent hours untangling vines. I finally sorted out the small one. Then I began to be creative. I had all this old bamboo that I had cut from plants at my mother’s house years ago, and it really wanted me to use it. So I wired it together over the fence, going for a creative look that turned out looking more as if a couple had slipped, but no matter! Then I got the idea to put some wire along the fence, behind the vines, so they would have something on which to grasp. That took some interesting maneuvers as the wire curled and clung, as did the vines.
Up, I say, UP! The small passionvine I tied onto the wire and flipped over the bamboo, without doing much damage to the plant, and felt pretty happy about the result.
The little vine looking much happier. Then I looked at the huge, vigorous passionvine which was eating the world, and decided it would be good to make it grow over some trellises that spanned the pathway, and use old wire and wood for the project. (You should be squirming uneasily in your seats about now).
Untangling a broken dead tree from the vines. Now here again, I KNOW what I wanted. I saw it in my mind’s eye. I can do that with cooking, just envision a dish or a taste and I can recreate it. Probably because I can use measuring cups and spoons like a pro.
A crysalis of a Gulf Fritillary butterfly, which lays eggs on passionflowers. Using a measuring tape is another story. It always lies to me. Oh, and I try not to cut wood, because I screw it up so easily. Anyway, I found wood that was pretty equal, nailed on a crosspiece, made a ‘T’ with scraps for the bottom, and found some unrusted wire that would do well.
Strategically placing ladder to hold up post. To make a long story short, leaving out the wrestling with wire, using my head to hold pieces in place, hammering yet more reinforcements onto the bottoms to keep the whole thing from pulling itself down, I managed to get them up and the vines over the top. They aren’t bad looking from a distance. Just don’t get too close. And in the big windstorm that is due Friday, don’t even come onto my block! Who knows where these things will land!
The trellis looks deceptively good... from a distance. Oh, and then glowing with the success and ease of that project (just short term memory loss), I wanted to make a wire walk-through squash thingy. I bought the heavy gauge fencing wire, t-stakes, and measured and remeasured. All looked okay, although the stakes looked a little short (perhaps I should have bought the six-foot rather than four-foot?) until I began playing with the wire.
Dealing with reused wire... trying to get the bends out. As much as I dislike working with wire, I certainly end up tangling with it a lot. I had a 50-foot roll that I wanted to cut in half, so I layed it out on the ground, walking on it to keep it from viciously curling and scraping my back or imprisoning me. I wired one side onto the t-stakes, and then thought they weren’t high enough and found… what else? Old bamboo! On they went to hold the wire. Then I did the opposite side. And at this point the realization that I’d been trying to fight came to me. It did so as the wire, instead of reaching into a graceful dome, sagged so much in the middle that the structure now spelled out a capital letter M. I had bought the wrong gauge wire. It was too floppy to ever make a nice dome.
The Vine Alley. So I did what I usually do when faced with the product of my ineptitude. I took a walk and did something else for awhile. I do this often. Coming back to the M, I thought of making two very slender passageways, but that wouldn’t work. I considered tearing it all down, but I was pretty tired by then and I hadn’t screwed up the placement of the stakes, after all. So I decided to make two parallel vine walls, like a viney alley. No wonderful squash hanging down from overhead, but I’ll get over it. I planted four kinds of viney veggies, and am now getting my mind convinced that walls are what I really wanted anyway. Otherwise, between the viney alley and the wobbly passionvine trellises, this won’t be so much a garden as an amusement park! I also have another overgrown passionvine that needs to grow over a trellis, in a very visable area of the garden. Anyone know a courageous local carpenter?
Sigh. It would have been lovely with a domed top! - Animals, Bees, Birding, Chickens, Gardening adventures, Heirloom Plants, Other Insects, Permaculture and Edible Forest Gardening Adventures, Photos, Ponds, Rain Catching, Vegan, Vegetables, Vegetarian
Garden’s One Year Anniversary
Happy Anniversary! One year ago on Feb. 1, 2011, I signed a contract with landscape architect Roger Boddaert (760-728-4297) to create a permaculture garden. For twelve years I’ve had this sloping property that was covered in weeds and worthless Washingtonia palms. Not only do these 2 acres slope down to a barranca, but it was filled in due to catching all the rainwater that runs from the street and properties above. I have to give credit to friend Gary B., who brought up the subject of permaculture in a conversation the year before. I’d heard the term and thought I knew what it was about, but months later when I was researching what to do with my property I remembered him mentioning it, and looked it up. I found what I was looking for. I’ve been an organic gardener for many years, have owned chickens for their eggs, have refused to till the soil so as not to kill microbes, have worked naturally with animals and plants, have created habitat, composted, recycled, collected rainwater… and all of that was permaculture. And so much more. How can one not be attracted to the term Food Forest? Certainly not a foodie and gardener like myself.
What happened on the property starting the week of Feb. 1 for the next six months altered the land so that it is truly two acres of habitat. It is useful, it is natural, and it is beautiful. Roger’s team led by Juan built beautiful walls of urbanite, planted and hauled, worked in scorching sun and frosty mornings and made what was dreamed into reality. An integral part of the garden has been diverting the water from erosion points and into rain catchment basins and natural ponds, and that is where Aart DeVos and Jacob Hatch of Aquascape (760-917-7457) came in. They also installed the irrigation. Dan Barnes did the rough and the precise tractor work (760-731-0985) and I can’t recommend his experience and skill enough. Fain Drilling dug the well (760-522-7419) and the wonderful sheds were built by Quality Sheds of Menifee (http://www.socalsheds.com) .
Along with some volunteer help from Jacob, I am the sole caretaker of the property. I am planning the plant guilds, weeding, improving soil, moving problem plants and trees and, did I mention, weed? Oh yes, then there is weeding. On Saturday May 12th, the garden will be on the Garden Tour of the Association of University Women of Fallbrook, and hopefully many people will be inspired to go organic, to create habitat, conserve water and grow extra food for the Fallbrook Food Pantry. We’ve come a long way, baby!
The following photos are comparisons between the precise location last year at this time, and today.
The property last February. The property today. Sophie and General loved all the excitement. They love the new gardens and pond even more. My veggie beds with the old sheds behind. My veggie beds with the new sheds and greenhouse behind. Where the big sheds were: everything usable was reused. New sheds that aren’t a safety hazard, and the greenhouse. The lower area with shed debris (lots of mowing area!). Hey, there are ponds there now! Not much for the neighbors to look at. Quite a lot for the neighbors to look at! Access to the old oak was hazardous. Palm stairs lead past the oak to a birding area. Stonefruit were old when I moved in. New stonefruit adorn what is now the Bee Garden. An erosion area sloping down to the barranca. Water won’t flow through here anymore. Lots of mowing and palm frond removal. Not so anymore. Horrible looking debris failed to hold back the embankment. Palms were used to stabilize the new paths and camoflage the supports. Old unstable stairs led to washout areas. New railings, stairs and urbanite retaining walls lead to another viewing area. The view from my balcony. Part of the old shed remains. Hey, there’s a pond there! -
Dragonfruit
Small ripening dragonfruit Dragonfruit have to have the most incredibly sensational color of any fruit. Their blooms are wild, showy and no better than they ought to be, and the fruit has colors so loud they bedazzle the eyes. Also known as pitaya or pitahaya, dragonfruit grow on either columnar or vining cactus plants. Their history is recorded with the Aztecs, and now they are grown in Vietnam and parts of Malaysia. Due to their soft texture, the fruit isn’t conducive to shipping and handling, so finding them at Asian marketplaces or Farmers’ Markets would be your best bet. However, the popularity of this plant is catching on and since they take up little room, can be grown at home.
There, amongst the proper cosmos, a wild flaunting beauty! I have two vining dragonfruit, which I’ve propped up on the trunks of two Washingtonia palm trees for support. They receive sun there, but some protection from the intense late afternoon sun, and it is a frost-free area. One morning in late summer I went out among the small cosmos and other English-style flowers of that yard, and suddenly noticed this enormous tropical flower looking so out of place. It was gorgeous, fragrant, and sultry next to the prim annuals. The flower of the dragonfruit has a nocturnal bloom, relying on bats and moths for pollination; apparently even those that are self-fertile, as this one evidently is, needs some interaction with bats and moths to set fruit. To insure pollination, growers will make an evening event of hand-pollinating, paint brushes and flashlights in hand. The flower slowly faded during the day and was limp in late afternoon; I’m glad I was lucky enough to see it in the morning at its most sensual state.
This gorgeous, fragrant flower was as large as my face. I didn’t think that the flower would set fruit, but the plant surprised me again when I glanced over last week and saw a red dragonfruit. This particular dragonfruit has red skin and crimson flesh. Some have red skin and white flesh, or yellow skin and white flesh. The most dramatic I’ve seen was a bright green skinned fruit with crimson flesh! All have small black seeds inside.
Hey, there's a dragonfruit! Dragonfruit is famed where it grows for its health benefits which are extensive, as well as the fiber and vitamins it contains. Dried dragonfruit is supposed to be more potent than fresh in some ways, and is a better eating alternative for those who don’t care for the texture of the fresh fruit. A good website honoring the nutrition aspect of dragonfruit is http://dragon-fruit.biz/ .
Red on the outside and crimson in the middle Propagation can be done by seed, which is slow, or by one-foot-long cuttings from fruit-bearing plants. Allow the cuttings to harden off before planting, just as you would any cactus or succulent. Plants will need support, especially the vining kind. They are tropical plants, so enjoy warm weather, regular watering without standing in water, and some humidity.
For sheer spectacular showiness, you can’t beat the neon colors of dragonfruit. Eat out-of-hand, in fruit salads, blend in smoothies or for sherbets, or dry to slightly chewy bits that are packed with nutrition. You will certainly impress your neighbors; in fact, invite them over for an evening pollination party! That ought to get the homeowner’s association all worked up!
- Bees, Gardening adventures, Other Insects, Permaculture and Edible Forest Gardening Adventures, Vegetables
Nitrogen-Fixing Plants
Sweet pea If you’ve read my posts from this spring, you’ll have endured me going on and on about peas and beans and how they fix nitrogen in the soil. For those who nodded off during those episodes or who have just tuned in, I’ll go over it briefly.
Some plants have the ability to fix nitrogen in the soil. Actually, a type of bacteria called a rhizobia invades the roots of plants in the Fabacea family and a few others, and fixes atmospheric nitrogen in nodules on the plant’s roots. This is beneficial to both the plant and the bacteria, a process called mutulism. It also benefits whatever grows around the plants because, when the plant dies, the nodules release their nitrogen into the surrounding soil. In the case of long-lived shrubs and trees that fix nitrogen, as roots die off or are replaced, they release their nitrogen.
An edible forest garden is one where man mimicks the dynamics of an old-growth forest. Why? Because forests succeed without the aid of fertilizer, tilling, mulching, irrigation or any interference or ‘help’, as it were, from man. How does it do this? The plants that grow complement each other, providing what each other needs. These relationships are called plant guilds. You can create plant guilds, substituting plants that provide food for humans. In a guild there is a taller tree which provides shade and leaf droppings (mulch), shrubs which provide more shade, mulch and habitat for animals and insects, plants that fix nitrogen in the soil, plants that have long tap roots called ‘miner’ plants, because they take up nutrients from deep in the soil and deposit them on the soil surface when their leaves die off, plants that attract pollinators, and plants that are ground covers to regulate heat and moisture. Using permaculture practices for water harvesting and organic gardening, when the guild matures it should be almost completely self-sustaining.
Say you want to plant an apple tree. That would be your tall canopy tree for the guild, which drops leaves as mulch. Beneath it, you could plant a shrubby herb such as rosemary (another edible), daikon radishes (miners, leaving the cut leaves on the surface after harvesting the edible root), bush beans (legumes) and herbs such as dill, parsley and basil, some of which you allow to flower for pollinators. As the tree grows, the plant guild can widen and others planted.
Beans There are many plants, trees and shrubs that fix nitrogen in the soil. All beans and peas including soybeans and fava beans do; when the plants are finished cut them above the soil so the roots stay put and decay where they are to release the nitrogen. Cover crops such as clover and hairy vetch are grown and turned under to improve the nitrogen in the soil. If you are from the Southern California area, perhaps you’d be interested in knowing what native plants are nitrogen fixers.
Ceanothus (California Lilac) at Elfin Forest The native Southern California nitrogen fixers include: ceanothus, lupine, deerweed, California peashrub (endangered) (lotus), and redbud. Non-natives that are commonly used are alders, acacias, calliandra, sweet peas, guaja, and many more, as the Fabacea family is very large. Use any of the natives in ornamental gardens and not only will you be improving the soil and the vigor of the surrounding plants, but providing much needed habitat for our native birds and insects.
Try building plant guilds; it is challenging and fun. Many combinations of plants are suggested on permaculture
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Freezing Apples
Growing your own food is marvelous. Having it all come ripe at the same time is not. My apple tree is producing well this year, and the apples need to be stored in some way. Since I don’t have a cold cellar, I need to can or freeze them. My plan was to can apple slices in either a light water and sugar mixture, or make Pie-In-A-Jar pie filling. However, two days of 101 degree heat took the wind out of my sails, and used up the time I had allotted for canning. The apples, however, are still there. So I froze them instead, which is probably the better solution because it doesn’t add any sweetener ahead of time.
Another good time saver if you are keeping apples for pies, is to make the apple pie filling, pour it into a pie pan and freeze it. After freezing, slip it out and into a freezer bag. When it comes time to bake, make the crust (which you actually can do ahead of time and freeze separately as well) and slip in the frozen pie filling. Add baking time.
The best apple peeler I’ve ever had was purchased at the Del Mar Fair many years ago and given to me as a gift. It is easy to hold (I have arthritis) and I can zip through peel like nobody’s business. I know that design (in photo) is sold elsewhere, so don’t wait for the Fair.
Freezing ApplesAuthor: Diane KennedyRecipe type: Side dish or dessertPrep time:Total time:Freezing ripe apples allows you to have easy, ready-to-use apple slices whenever you want.Ingredients- Apples
- A bowl full of cold water
- A lime or lemon, or a teaspoon of apple cider vinegar
- cookie sheets that fit into your freezer
- Freezer bags
Instructions- Add the juice of a lime or small lemon, or the vinegar, to the bowl of water.
- Wash the apples.
- Peel several apples and drop them into the water to keep from browning.
- When bowl is full, slice apples into wedges that would be appropriate for pie, and drop the slices into the water.
- Place dipped slices onto a cookie sheet so that they don't overlap.
- Freeze cookie sheet with apples (about 20 - 30 minutes).
- Remove apples from sheet, place in marked freezer bag, flatten and squeeze out extra air, and place flat in freezer so that the bags can be stacked.
- Keeps for about a year.
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The Surprising Facts about Figs
A young common Black Mission fig People either love or hate figs. Figs were grown long before wheat became a crop. They are members of the Ficus family, which includes such spectacular specimens as the famous Banyan tree that grows enormous roots and support trunks from air roots. The fig tree, and members of the ficus family such as the Bodhi tree, are mentioned in all three major religious texts.
However, figs are not fruit. Nope.
Figs are swollen, fleshy stems called syconiums.
Figs are swollen stems. A fig is actually a swollen, hollow stem that has internal flowers!
The insides of figs show the flowers When the flowers are ready for pollination, the end of the stem opens slightly to allow in the fig wasp, its only pollinator.
The end opens. The syconium will then set seed inside, which is the time when they are usually harvested. Happily for fig eaters, many fig types are self-pollinating. Now you can amaze your friends and family with this interesting trivia over the dinner table!
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Pepinos
They look like white eggplants There is an unusual plant in my garden, one that I mistook for a white eggplant. Indeed, it is from the same Solanum family as eggplant, potatoes and tomatoes. The plant right now is small and has dark, shiny attractive leaves and flowers that remind you of eggplants. Then there are the egg-shaped and larger than egg-sized white fruit, which have purple striping. The plant arrived in my garden via Roger Boddaert, the landscape architect who has been working on my property, and there was no name on it. My daughter and I speculated on what the plant could be. A couple of years ago when we were traveling in Ecuador, we were usually served fruit with a sugar syrup for dessert. One of the fruits served was called a Tree Tomato. It was a local treat. It was one of the most god-awful things I’d ever put in my mouth. Thin, red bitter skin filled entirely with small hard seeds and sour pulp, it was everything we could do to eat enough of it to be polite. In our research for what this plant was, the Tree Tomato came into mind and we were apprehensive that we were now the owners of a white version of this disgusting fruit.
We were wonderfully incorrect! The plant in our yard is called pepino, or Solanum muricatum, or pepino melon, or sweet pepino, it is a South American shrubby plant with incredible sweet fruit. It is a relative of the Tree Tomato, and that only goes to show how different members of the same family tree can be! The fruit as it ripens doesn’t become particularly soft; in fact, when it wrinkles it is overripe. The fragrance of the uncut fruit is marvelous. When you open the fruit it has a small center of easily scooped small seeds, and flesh that isn’t too soft or too crunch and has a taste of a ripe melon with a hint of fresh cucumber.
A pleasant fruit with an exotic taste and fragrance The scent is intoxicating, and reminded one friend I showed it to of some elusive childhood fragrance. The perfume is even better than the fruit, but the fruit is wonderful cut up in a fruit salad. The bush itself is attractive, especially with the egg-like fruit dangling from it.
This small bush can grow up to seven feet tall Although pepinos are new to me (I’m always amazed at how many things I don’t know about, even with reading about five books a week and keeping my eyes and ears open in life), they’ve been in San Diego since the late 1800s, and are often grown in greenhouses. They’ve been eaten in the Andes, Ecuador, Peru and Chili from whence they came for so long as to appear in some artwork. If you have a spot in your yard for an unusual and highly satisfactory fruit, look for pepino. The fragrance of the fruit alone is worth it!