Since we moved in six months ago we have harvested an impressive list of fruit and veg.
- More spinach than I knew what to do with. I cooked and froze some, my staff took bunches home and friends and family benefited from the bounty.
- Lettuce! By the bushel! A friend who also owns a B&B got the leftovers.
- Mangoes by the bucket. We have three trees all bearing prolifically.
- Litchis. Now these I share with no-one.
- A big basket full of parsley that I added some basil to and made the most awesome pesto. I froze some for later.
My adorable grand daughter with the basket of parsley.
- One bunch of bananas busy ripening.
- And finally...GUAVAS!!!!
I have already bottles a couple of jars and made a couple of litres of juice that I froze and still they just keep on coming. I am going to have to buy some more bottles to preserve some more and I am going to bake some guava sweets.
The branches are still bent double under the weight. Unlike a lot of fruit, the bearing season is quite long.
Still to come....
- A couple of figs off the fig tree that is only a couple of months old.
- Some oranges that are busy ripening.
- Avocados that will be ready soon.
- The lemon tree is flowering.
- And the in the veggie patch the aubergines are nearly ready to be picked.
- Also planted is Zucchini, sugar dumpling squash, cucumber, more parsley, spinach, onions, leeks, spring onions and the runner beans are just starting to run.
BTW......how to make your own guava juice.
- Wash ripe firm guavas and cut off the top and stem scar.
- Slice and put in a pot with just enough water to cover.
- Simmer approx 15 to 20 minutes until quite mushy.
- Puree and strain out the seed.
- For every 1 litre of pulp add 250 ml sugar.
- warm gently and stir until sugar is dissolved.
- Freeze till needed.
- Dilute according to taste.
Lovely fruit juice with no preservatives of chemicals.
Talking about chemicals, our garden is very organic. We have worms for liquid fertiliser and compost bins for ordinary compost.