April 2020 Part 2
Kind readers sent me the correct origin of the poem “And The People Stayed Home”, which was in my latest newsletter. It was written last month by a retired teacher, Catherine (Kitty) O’Meara who lives in Madison, Wisconsin.
As I had several requests for the Quince Chutney recipe, here it is, before the quinces all fall.
2kg quinces, unpeeled, cored and quartered, 500g sultanas or seedless raisins, 4 apples (preferably tart flavour), rind and juice of one lemon and one orange, 500g stoneless dates finely chopped, 5 cups malt vinegar (for a less strong flavour or less dark chutney, use white wine vinegar), 50g ground ginger, 500g brown sugar, 3 tsp mustard powder.
Bring fruit to boil with half the vinegar, simmer until thick. Add ginger, orange and lemon flavours. Remove from heat and cool.
Heat rest of vinegar with sugar until dissolved, boil, cool. Combine with mustard and stir into quinces. Bottle and seal. Leave at least three weeks before using.
Our relaxed country garden started twenty nine years ago. In the early days I had very little gardening experience and no vision for the site, but an interest in plants was quickly developing. Over the years, with much trial and error, a garden has emerged which we and our visitors do enjoy.
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139 Old Tai Tapu Rd, Christchurch 8025, New Zealand
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