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Quinces

November 13, 2017

Too wet and cold in the last ten days for much action in either the garden or the allotment so cooking has taken priority. A gift of quinces from the Cypriot grocer in Green Lanes in the borough of Haringey was transformed into pickled quince.

It’s a recipe I first used last year from Diana Henry’s book Salt Sugar Smoke and aside from the gorgeous Autumn colour of the fruit the pickle is excellent for eating with cold meat, terrines and cheese.

There’s a definite colour theme in this post with a walk at the weekend in the grounds of Frampton Court in Frampton-on- Severn.

Every changing season offers delights but Autumn is a reminder that nature needs a rest before Winter officially arrives on the 21st of December.  The falling leaves will be taken into the soil to nourish and feed the trees to prepare for Spring and form will soon be taking precedence. In the garden the beech hedges are reflecting this with a display of Autumn colour before the leaves turn to copper and Winter will have definitely arrived.

The flowers on the allotment are now over with a frost taking out the nasturtiums, cosmos and marigolds overnight.  It’s not much cheerier in the garden although a coral pink Kaffir lily was having a last fling and looks good against the dark blue-green of Euphorbia characias subsp. wulfenii.

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6 Comments leave one →
  1. November 13, 2017 1:33 pm

    Quinces are lovely!

  2. November 13, 2017 5:27 pm

    Yes and getting these big ones makes any preparation tons easier.

  3. November 15, 2017 1:35 pm

    Yum, pickled quince sounds tasty. I’ve been enjoying the aroma of a few quince in the fruit bowl (given to me by a friend). Then yesterday I noticed that they were beginning to look a bit over. I managed to rescue a couple and tried making glacéd chunks, as I’d seen some lovely rose coloured examples online. Well, I didn’t get them to turn that beautiful colour, but they weren’t bad. Have you tried anything like this?

  4. November 15, 2017 1:49 pm

    Gosh I like the sound of glaced chunks rather like chrystalised root ginger I guess. Never tried that but if I get given more quinces I will research further. Yes the colour is both subtle and intense once they’ve been softened in liquid.

  5. November 21, 2017 11:08 am

    Love that top photo! It looks like it should be a painting. Lucky you being gifted quinces; I was looking forward to a harvest this year but all the fruit slowly ripened and suddenly went bad on the tree, the weather wasn’t kind to my quinces. Hopefully next year I’ll be able to make some of that delicious sounding quince pickle!

    • November 21, 2017 1:23 pm

      Or nip up to Green Lanes and get a few kilos. Love you latest post and it has prompted a trip to stables to round us some of the same stuff.

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