A Tale of Two 'Orchards'

I have two areas set aside for growing fruit which I guess could loosely be described as orchards. And what I learnt today is that they are difficult to photograph (for me anyway).

 



 

The first orchard is mostly well established and provides us with some of our fruit but although I dream of self reliance as far as food goes, realistically it isn't going to happen in the orchard. If I went down that road I wouldn't be eating a mango or banana again and I really want mangoes and bananas in my diet. Last summer we wouldn't have eaten much fruit at all if I relied on the orchards. It was a dismal year for the fruit because I couldn't spare the water for them so they survived rather than thrived and the fruit that set went mostly to the birds who were hungry in the lean year too.

 

 

This year looks a little better. The leaky tank is mended so there should be enough water for us, the livestock, the garden and the trees.

 



 

The newer part of the orchard is immature to say the least. And it's at this youthful stage that it requires the most attention. Plenty of water, mulch, compost and protection from rabbits. 

And even though a lot of the trees are little more than saplings right now, one day (hopefully) they will bare fruit. That's what is all about, planting and hoping and a bit of hard work now and then. The fruit is an added bonus along the gardening journey.

This season I want to work on improving  the soil in the young orchard. It is really not the best soil but it is what I have here. In this part of the yard it alternates between sandy and clay depending where you dig but never the much lauded loam. So that's my aim. Improve the soil and the plants should come along for the ride.

Prune d'Agen

Bee foraging Prune D'Agen

I'm not sure how other people choose their plants but I am a sucker for plants with interesting names and stories. I do also buy regular non-heirloom varieties at the nursery but the seed and plant catalogues that offer Amish deer tongue lettuce, Yellow sausage tomatoes and apples such as Improved Fox Whelp, Sugar Loaf Pippin, Worcester Permain and Geeveston Fanny draw me in every time. And yes, I have all of those varieties planted. I'm being tempted by the newest Diggers catalogue today obviously.

Better than buying anything new though, I am going to head outdoors now and plant some of the seeds already in my collection. Corn today. Planted early with the hopes that any frosts we might still have won't be too severe.

Do you have fruit trees?  What are you planting now?
Tracy

In the slow lane

I'm not talking about my driving even though I am the type of driver who generally uses the slow lane, I'm talking about how I am feeling generally. I am a blood donor and on my most recent visit, I was unable to donate due to low iron levels which would go someway to explaining my lack of energy of late. The low iron levels also meant a trip to the doctor, my first since Hope was born 11 years ago (I really am quite healthy) and no surprise, more blood tests done. Now it is just a waiting game and I am due back to discuss the results next Wednesday though I have been assured that it isn't too urgent. Which isn't reassuring at all. In the mean time, I am doing what I do, slower and with a lot less enthusiasm.

 

Today I made Rosella Jam. Making jam is very much a slow food process especially if you grow the fruit first. On this occasion, I did not grow the fruit. I got to chatting with someone from Grafton about their rosella flowers (my plants didn't enjoy the conditons here this summer) and next thing, I am in possession of a rather large bag of rosella. I don't need any for tea right now and these were luscious and just perfect for jam making. The eight finger limes I walked away with too were even more of a highlight.

 

Most of the jams I make are simple fruit jams that don't require too much more than the fruit and some sugar. Rosella jam does take a bit longer than say blackberry jam but it does have a slight tartness to it that is pleasant and is definitely worth the effort. It is also a jam that you won't find everywhere perhaps only at market stalls or in more gourmet stores. I'm fairly sure it isn't available on your regular supermarket shelf.

 

Rosella Jam

 

To make the jam, the first step is to wash the fruit in cold water.

Then separate the calyx and the seed pod.

 

 

The red fleshy part of the fruit is the calyx and can be peeled away from the green seed pods. The seed pods go into a saucepan and are covered with water and simmered for about 10-15 minutes until translucent and soft. This releases some pectin to help set the actual jam.

 

The strained liquid from the seed pods is pored into a saucepan with the calyces and simmered until they are very soft. Measure the pulp and add sugar on a 1:1 ratio. That is 1 cup of sugar for every cup of pulp.

 

Stir the sugar pulp mixture over a low heat until the sugar dissolves and then bring to the boil. Allow to boil until the mixture reaches setting point.

 

To test for setting point, chill a saucer in the freezer and then when the jam has been boiling for about 10 minutes, place a teaspoon of the jam on the saucer. After it cools, push your finger through the jam and if it makes a clean line throught the jam, it is most likely set. (Although what is happening is very much a result of science and chemical reactions, home jam making is definitely no science and there isn't any guarantee that what happens in one kitchen will work in another).

 

Once the jam has reached setting point, bottle it into hot sterilised jars and seal.

 

Make some scones, whip some cream and enjoy.

 

 

Creamed honey is next on my slow food to do list.

Tracy

Pineapple Sorbet

 The first day of winter may seem a strange time for someone to be posting about a summery pineapple sorbet. Especially someone who likes to eat seasonally and locally. I haven't grown my own pineapples(yet) nor have I been to the supermarket to buy some. My parents went to visit my aunt in North Queensland a couple of weeks ago and returned bearing gifts. I did babysit their spoilt chihuahua so I really did earn my reward.

I'm not a huge fan of ice cream but I really like sorbet or a tangy gelato and besides, sorbet is easier to make than ice cream. So with more pineapples than we could manage before they were too ripe, I made pineapple sorbet. Sweet and tangy and very fruity. A little bit of summer right when it is being missed.

Pineapple Sorbet

Ingredients

1 pineapple

6 tablespoons sugar

1/2 cup water

Method

Remove the skin and core from the pineapple then chop the remaining fruit.

Combine the pineapple, sugar and water in a food processor and process until it is a smooth puree.

Chill for a couple of hours.

Churn in an ice cream maker.

Enjoy.

Now I have three pineapple tops hardened off and ready to plant with hopes of some homegrown pineapple somewhere in the future. My hopes are not high but I certainly won't succeed if I don't try.

Tracy 

 The story of my life of late has been to and fro. Travelling between home and our home away from home in Sydney. I am home at last feeling like myself which is a very good thing . It does seem like  a lot about me is defined by where I live and what I do or perhaps it is just that where and how I live and what I do is a true reflection of myself. That was all a little too much so I will move on to what I have been doing outside now that I have had a few days at home to catch my breath and to catch up.

The limes have been ready to pick for a couple of weeks but had to hang on until I could be here for them. There are ever so many and I'm sure in the depths of the freezer I still have a bag or two of last years lime juice. I might try selling some of them and I will be making up some cordial, baking and making some pickles (if I can find a good recipe). Unfortunately the abundance of limes has coincided with a lack of eggs due to moulting so the baking is taking a back seat right now.

The last of the raspberries are super sweet albeit a little sparse on the bush. This variety the Atherton raspberry has small fruit and they do seem to have more seeds than regular raspberries but they are good to eat nonetheless. Never enough raspberries for jam. Actually very few raspberries even make indoors here.

It's good to be back,

Tracy