This past week, a friend and I were discussing options for starting seeds for a new joint major gardening project (more on that in an upcoming post). We talked about several options, and deciding we wanted to stay away from plastic ready-made planting pots, opted for a paper pot maker (a little wooden device that makes it stunningly easy to create paper pots from recycled newspaper). This choice, of course, is an excellent one from a permaculture perspective: it takes an extremely abundant waste product and turns it into a resource. Of course, in order to make these pots, you need the time to collect the paper and the time to create them. This simple choice–paper or plastic–along with the investment of time illustrates an underlying principle that seems to me to be near-universally true in my experience: the further away from fossil fuels we get, the more time…
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Well then a special post for my twitter friends @RamblingRatz ramblingratz.wordpress.com and @Nadinemi13 about snowdrops and crocuses in my garden 🙂
Snowdrops are already atched
Some crocuses are in the process of hatching
We also have some future beautiful yellow crocuses.
And these are I think wild primroses
All pics were taken on february 27 2017 😉
I am well accustomed to cooking with quinces, but when we moved here it was difficult to find a source. So I decided to try some Japanese quinces (chaenomeles) from those ornamental shrubs which are quite common in local gardens. Although I don’t have any of my own, most people are only too happy if you volunteer to remove them in October when they start littering the ground around them. So, thanks Connie for my supply this year.
They are smaller than the tree variety (true quince or Cydonia oblonga), and have a large centre full of seeds resembling apple seeds. The taste is very lemony – more so than lemons. Wherever you store them will soon become permeated with the most heavenly scent, and they can be stored in a cool place for several weeks. They can be used pretty much in any regular…
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Those who grew up with the yearly autumn tradition of making large quantities of marmelada (quince jam) will not easily forget the sweet aromatic smell that fills the family home as a tick puree of quince simmers in sugar before it is poured in porcelain bowls to set (unless of course it is eaten before it gets a chance!).
This family recipe produces a smooth and rich marmelada which is delicious on the day and develops into a complex, almost cheese like consistency over months. Portuguese marmelada-making families spend a considerable amount of time debating the pros and cons of fresh versus set marmelada. Best thing is to try making it, eat one bowl straight away with fresh bread, crackers and cheese and keep the rest to eat over the winter months.
The jelly is a way of using up some of the quince flavour that stays in the cooking…
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