Everything was fresh. Mulberry leaf I think dulled the flavor of the cranberry hibiscus down. I think next time I am either going to just do cranberry hibiscus and butterfly pea (which is really just for color but I guess it does have health benefits) or add a piece of sorghum to it.
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Cherry tomatoes and more strawberries
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been eating yellow transparents off my garfield king tree. been thinning and eating muti colored carrots and cylindrica beets. been eating snap peas for a month. just had a bowl of nelson blackberries in greek yogurt.
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Did you pick the butterfly pea flowers at full bloom or wait for them to shrivel? I am growing blue and purple originally for the purpose of making food dyes, but the flowers are so pretty I never want to pick them when they’re open!
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Both. When I make tea, I usually use full bloom, but when we dry them we wait till they shrivel. Sometimes I pick and eat them off the plant while in full bloom as well.
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These are white peaches, Grosse Mignonnes’ and strawberries Maras des Bois. The strawberries have been growing non-stop all summer long in this hideous ab-normal heat!
These are by far the best, juiciest, sweet peaches I have ever eatenen. Growing them for 7 years now, in pots!
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On the menu today:
Harvest Queen pear: very nice but might have been even better a day or two earlier.
Madison peach: don’t know where these would stack up for the peach connoisseurs, but they have a good peachy flavor and they’ve been very easy to grow.
Gray Pearmain and Black Oxford apples: picked due to damage, early for the GP and very early for the Black Oxford. Both quite enjoyable, though. One of the things that I’m learning is that I like a wide window of enjoyability, and both of these apples seem to provide that.
A mess of long beans coming up for dinner.
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been eating black ice plums and williams pride apples. both are great this year. they are both still fairly young so they will only improve from there.
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Among the plums/pluots that fruit for the first time, Flavor Supreme and Elephant Heart are top notch for me. Disappointed with Shiro, Santa Rosa, Burgundy, Candy Heart, Satsuma - hopefully they’ll be better in subsequent years. Pic of last Elephant Heart and Candy Heart picked today.
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I went and picked plums at my Aunt’s house and have dehydrated a batch to try and make some prunes like the sunsweet prunes. I love those sticky, soft, plump prunes! My attempt was fair but not the same, I dis get a couple to be the soft and semi-plump, but I think they will mold if not vacuum sealed or eaten immediately.
Anyone know how to make them like sunsweet?
I also packed one of my chinese ferment jars full of plums and layered them in with two cups of sugar. 1st pic right after I finished, next one is a day or two later.
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cross post:
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made some plum jam with my black ice. ate some with yogurt. very good!
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How well does the skin break down? No skin chunks?
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Breaks down well. These were even cold dehydrated in the fridge for a couple days so they became more leathery. Regardless you wouldn’t notice on whatever it’s consumed with and you can just smash/blend to whatever consistency you like.
We are into that season where we are harvesting and eating figs, persimmons and CHE fruit daily. Getting a few fall raspberries too.
Mmmmmm Good.
TNHunter
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