Much happens in a garden that is decades old. The work that goes into planting perennials pays off for years to come. This is a major theme this fall and winter. Even past the winter solstice we have an abundance of produce to enjoy and share. This is also the time when the 'Wonderful' pomegranates get sweet. They have had great colour for months, but in our mild climate they need to hang on the tree as long as possible.
While the past few months have not seen lots of planting of annual vegetables, we are still harvesting the last of summer crops like tomatoes and salad greens. The pantry is stocked with chayote, and the fridge full of apples and persimmons. Dried fruit and shitake mushrooms and freezing things like pesto and cactus fruit (inspired by learning it cured a friends arthritis) will have us enjoying an extended harvest. This year also included making vinegar from fresh apple juice. What a great way to turn perishable fruit into something useful, medicinal and delicious that will last for years. We love to highlight our homegrown and home made foods in food we prepare and share with others, so fruit vinegars will be a fun addition to recipes.
All fruits are favourites of mine, whatever happens to be current wins the prize at that time. Two lovely fruits that do extremely well in the Bay Area are the Bearrs Lime and Pineapple guava. We are hauling them in our nap-sacks improvised from our shirts when those treasures abound on the ground. Growing food gives the advantage of picking things at the peak of ripeness. Thats why people are amazed when they get to enjoy something fresh picked. Even Farmers Markets won't bring the ripest fruits. I remember Riverdog Farms at the Berkeley Farmers market giving away to other vendors (when I was working for Vital Vitals Bakery) some of the most flavourful strawberries ever. They were concerned that they would not last in customers fridges because they were so ripe! Something special about the Pineapple Guava and Bearrs Lime are that they fall when ripe. The guavas usually need more time to ripen even when the tree releases them, and the limes also keep for a long time after gathered from beneath the mother tree. They are extra juicy and have fantastic flavour to enhance any dish, and amazing simply squeezed in a glass of water. I remember first trying the Pineapple guava at the Chadwick Garden on UC Santa Cruz Campus and it is days like these with 4 bearing varieties that I am so glad I tried them years ago. Its is also a pleasure to introduce others to a new and unusual fruit. A guava that is evergreen, withstands some frost and provides a late harvest when the pickings may otherwise be more slim. And don't forget the flower petals are superb in flavour and texture. I have to mention the Pomelo here because it is also happening now and also should fall before eating. Books say that they won't do well in our climate, but it is definitely worth growing. Cape Gooseberry is another that drops sweet ripe fruit that Bay Area gardeners can grow easily. Gathering fallen fruit that has dropped because it is ready for us to eat feels right. Most ready fruits will pop off the vine easily or almost fall in the hand when prodded. With so many varieties to choose from there is no reason to rush a harvest, something is always ready to eat.
While the past few months have not seen lots of planting of annual vegetables, we are still harvesting the last of summer crops like tomatoes and salad greens. The pantry is stocked with chayote, and the fridge full of apples and persimmons. Dried fruit and shitake mushrooms and freezing things like pesto and cactus fruit (inspired by learning it cured a friends arthritis) will have us enjoying an extended harvest. This year also included making vinegar from fresh apple juice. What a great way to turn perishable fruit into something useful, medicinal and delicious that will last for years. We love to highlight our homegrown and home made foods in food we prepare and share with others, so fruit vinegars will be a fun addition to recipes.
All fruits are favourites of mine, whatever happens to be current wins the prize at that time. Two lovely fruits that do extremely well in the Bay Area are the Bearrs Lime and Pineapple guava. We are hauling them in our nap-sacks improvised from our shirts when those treasures abound on the ground. Growing food gives the advantage of picking things at the peak of ripeness. Thats why people are amazed when they get to enjoy something fresh picked. Even Farmers Markets won't bring the ripest fruits. I remember Riverdog Farms at the Berkeley Farmers market giving away to other vendors (when I was working for Vital Vitals Bakery) some of the most flavourful strawberries ever. They were concerned that they would not last in customers fridges because they were so ripe! Something special about the Pineapple Guava and Bearrs Lime are that they fall when ripe. The guavas usually need more time to ripen even when the tree releases them, and the limes also keep for a long time after gathered from beneath the mother tree. They are extra juicy and have fantastic flavour to enhance any dish, and amazing simply squeezed in a glass of water. I remember first trying the Pineapple guava at the Chadwick Garden on UC Santa Cruz Campus and it is days like these with 4 bearing varieties that I am so glad I tried them years ago. Its is also a pleasure to introduce others to a new and unusual fruit. A guava that is evergreen, withstands some frost and provides a late harvest when the pickings may otherwise be more slim. And don't forget the flower petals are superb in flavour and texture. I have to mention the Pomelo here because it is also happening now and also should fall before eating. Books say that they won't do well in our climate, but it is definitely worth growing. Cape Gooseberry is another that drops sweet ripe fruit that Bay Area gardeners can grow easily. Gathering fallen fruit that has dropped because it is ready for us to eat feels right. Most ready fruits will pop off the vine easily or almost fall in the hand when prodded. With so many varieties to choose from there is no reason to rush a harvest, something is always ready to eat.
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