In season

June 17

In now: Tangelos are juicy, brilliantly coloured, sweetly flavoured citrus. Americans can’t get enough of them but we are not so keen.  Local fans should find them now and buy them often to convince growers not to convert to better-selling mandarins.
At its best: Cumquats are ready for eating or jamming. They can also be preserved in sugar for a sweet treat, or in salt, as for lemons. I found a good recipe here.
Best buy: Field-grown eggplant from Queensland is the bargain. Roast, barbecue, fry or curry. We recently ate this curry for dinner and loved it.
In the vegie patch: After harvesting cumquats, follow up with a prune to shape and revitalise the tree. You can leave off feeding until the end of July,then set the tree up for spring. I like Yates Dynamic Lifter Plus Fruit Food.

What else:

  • kale is still a bargain if you can face any more of it
  • the wild mushrooms are nearly finished
  • make something with quince
  • and rhubarb, but not together!
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4 thoughts on “June 17

  1. Corinne says:

    Love the taste of cumquats but I don’t how to preserve them using sugar. Can you give me some instructions, please?

    Most grateful.
    Corinne

    • Robin Powell says:

      Sure Corinne. Wash 4-5 cups of cumquats and cut a crossed slit into the stem end of each. Put them in a pan, cover with water, then boil for two minutes. Drain, and repeat another two times. Then put the fruit, one and a half cups of sugar and three-quarters of a cup of water back into the pan. Heat slowly, stirring to dissolve the sugar then boil for 10 minutes. Let cool before spooning into jars. There’s a pretty way of doing them as ‘flowers’ Vietnamese-style here.

      • Corinne says:

        Robin, thank you so much for the recipes. If I have enough cumquats I’ll try both the Vietnamese style and the plain candied variety you suggested.

        Corinne

  2. Robin Powell says:

    I thought I might do the salted cumquats with my harvest this year. Though I do love candied cumquats roasted with chicken marylands, fennel and Jerusalem artichokes. Hmm, decisions decisions!

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