Jonathan & Denise >
As winter deepens, fresh foods give way, one by one, to stored or preserved. In early November, we picked the last tray of tomatoes from the greenhouses : yet we have cupboards full of pasata made to various recipes, always with tomatoes picked when the sun was much stronger. This last week, we dug up the last few carrots still in the ground ; but there’s sliced and diced carrots in the freezer that we picked before the carrot root fly grubs or field mice got to work) .
And this week we’ve harvested the Japonica Quince fruits, which are inedible (that’s an understatement, if ever there was!) when raw, but make the most perfectly sweet-yet-sour jellies.