Home Producer

Long time between blogs ... we got caught up with off-line activities. In the era of facebook and twitter it feels exhiliarating and slightly rebelious to just do stuff without blogging about it.  Since the last blog we have planted 50 citrus trees, opened a restaurant, oh and had a baby!  Time stands still when you breath in the ancient aroma of ripe quince.  All set for a few glorious months of picking, poaching, stuffing, drying, pickling, stirring for paste, setting jelly and jam.  My favourite quince dish remains the simplest of all, halve the quinces and core, then drizzle with honey and bake until tender.  Served with thick cream it is tantalizing.  With our own restaurant on the farm it adds excitement to harvest and we are creating beautiful quince dishes -  we have headed to the Middle East for inspiration. 
Bonus is that little baby is now big enough to help pick the crop, maybe next year she can stir the paste.