Feijoa season – Chutney, freezing, ice cream etc

There are plenty of feijoas coming off the trees this year. I understand in some countries these are called Pineapple Guavas, they are one of our favourite fruits.


What we are doing with them!

A very good friend of mine, the very lovely Diane :), sent me this recipe for Feijoa Chutney. I had been going to try another recipe but used this as it has alot of dates rather than an awful lot of sugar for sweetening. Its delicious and comes from Digby Law.

1kg feijoas
500 g onions
300 g raisins
500 g pitted dates
500 g brown sugar
1 tablespoon ground ginger
1 tablespoon curry powder
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 teaspoons salt
4 cups malt vinegar
Wipe the feijoas, trim ends and finely slice them by hand. Finely chop
the onions and coarsely chop the raisins and dates. Combine all the ingredients
in a large saucepan, bring to the boil and cook very gently for 11/2 – 2hrs, until
the chutney is thick. Make sure the chutney doesn’t catch on the bottom of the
Spoon into hot clean jars and seal.
Makes about 3 litres.
Feijoas freeze really well, simply scoop pulp out and freeze, I freeze in 1 cup and 11/2 cup bags for use in smoothies or baking.
Banana, Feijoa Ice Cream
Freeze 2 bananas and one cup of feijoa pulp till frozen. Remove and put in bowl of food processor. Leave 5 minutes to soften then add 3 tablespoons yogurt, 2 tablespoons cream (optional) and 1 tsp vanilla. Process till thick and ice-creamyish. This is so delicious I forgot to  take a photo before we ate it!
Fejoa and ginger jam recipe here I made it last year but have not made it again yet. It’s very nice.
Feijoa Cake recipe I make which came from Joan Spiller, this is delicious and I heartily recommend it!
Last year we tried drying feijoas but didn’t much  like them ourselves so haven’t done them this year but they were nice additions to things like Homemade Muesli, with figs and walnuts

Plum Jam


When making plum jam either the plums can be halved and stones removed before cooking or you can remove them with a slotted spoon while it’s boiling (they float to the top). If the stones come away easily I would recommend doing that…the other way can take ages.

Plum Jam:

1 kg plums

1 kg sugar

250 mls water

Wash the plums and de-stalk if necessary. Sterilise jars by heating in a slow oven for 1/2 hour at least. If using metals lids sterilise these by boiling in water for 10 minutes.

Put plums in a large pot with the water and cook about 30 – 45 minutes (lid on) till pulpy. Stir in sugar and boil gently until thickened and test a little in a saucer in the fridge, if it comes out with a skin on top it will set. Makes around 7 – 8 smallish – med jars. IMG_3317

Pickled Cucumber

We had an abundance of Apple Cucumbers this year.


They are slightly milder and sweeter than green cucumbers and not quite as acidic. Plus we like their size and they are always a reliable crop.

I found this recipe on http://www.ifood.tv/recipe/pickled-cucumber There are many recipes out there, I chose this one because there is not not alot  of added seasonings and spices, I felt the cucumbers could retain their flavours with this recipe. Green cucumbers are used in the original.

This is the basic original recipe, I did 4 times this amount of vinegar mix and about 18 or so apple cucumbers with four onions.

Pickled Cucumbers:

3 large Cucumbers

4 large Onions

4 tablespoons salt

2 1/2 cups White distilled vinegar

3/4 cup white  sugar

1 tsp each of mustard and celery seeds

Slice the cucumbers and onion the night before (or minimum 2 hours) Sprinkle with the salt in recipe and toss. The next day drain off liquid and rinse with cold water. Pack into sterilised jars. Simmer the vinegar, white sugar and spices for 3 minutes. Cool till lukewarm and pour over cucumbers and onions. Seal.


Freezing eggs and preserving….my busy time of the year.

And so it starts – all those tiny seeds planted in spring by an very exuberant husband pays off in a barage of “stuff to do something with” now. There is 2- 3 months ahead of me in food processing and most days I love it, some days I wonder why on earth we do all this. Once it’s all finished though and we get to step back and see the years food all sitting there, it’s a satisfying thing.The garden is flourishing and gaps have been newly planted for autumn, the last chance to grow for winter food – bar the raised garden of greens out in the front yard and “yay” the glasshouse this year.

Freezing eggs: We normally give surplus eggs away but have started freezing them for use over winter when laying is minimal. It makes no sense to give them away and buy over winter. Whole eggs can just be stirred (not whisked as it gives too much air) and frozen in ice cube trays or zip lock packages with the amounts on. Our eggs are quite large so two cubes equals one egg (for baking)Image

My provident journey did this post on freezing eggs which people might be interested in if wanting to freeze yolks and whites separately http://myprovidentjourney.wordpress.com/2013/10/07/provident-uses-for-your-freezer-eggs-other-things-i-havent-tried/



Beetroot is one of our favourite vegetables to grow – I think so far we have planted over 200 or so with more to come. It’s easy, virtually disease and pest free, has a good leeway when it can be harvested so can be preserved when I have the time, both the bulbs and leaves can be eaten and it’s super healthy. We use it nearly every day either grated in salads, roasted, juiced (except I blew up my juicer forcing beetroot into it!) and we bottle heaps of it. It’s a good food to have in sandwiches through winter when tomatoes aren’t available. https://quarteracrelifestyle.wordpress.com/2013/03/02/spiced-beetroot-preserving-recipe/

Spiced Beetroot is a delicious recipe for bottling and we make it every year


Beetroot Chutney


The recipe for this I found at http://hopeeternalcookbook.wordpress.com/2009/10/30/beetroot-chutney/ I had never tried it before so made just one quantity to try it. This has alot of ginger in and is spicy/gingery. I like it but I don’t think hubby will. Note my labels 🙂 🙂 This is so the lady of the house who wears reading glasses but doesn’t bother when getting food from the pantry, doesn’t serve up feijoa jam to go with cold meat when we have guests….again! I needed something BIG. I found these labels and was rapt, they peel off so next season I don’t need to soak anything off. A bonus, and worth every cent.

My husband refuses to eat the leaves cooked (though he will eat small ones in a salad) but I saw this recipe earlier in the week and really want to try it, it looks utterly delicious http://backyardfarmer.co.nz/2014/01/28/ricotta-and-beetroot-tops-pasta-one-of-the-best-pastas-i-have-ever-eaten-and-i-have-eaten-a-lot-of-pasta/



:):) Yep, we have a glut, especially as Roger planted 6 plants this year because he really likes the chutney I make and this vegetable is so versatile. We are giving it away left, right and centre lol. But I am freezing some, making heaps of the chutney because it gets ladled onto to everything all year long and we are eating it every night. I tried zucchini chips but they didn’t work out – I will try it again at some stage.


Yesterdays harvest minus the four marrow I gave away.

Raspberry Liqueur: A friend of ours who makes his own spirits kindly made us a batch of vodka. I would never buy vodka but wanted to try making my own fruit liqueurs and this is affordable and can be used with many different fruits. 1 lb of fruit, 3 cups of vodka and 1 1/2 cups of sugar. Leave to steep for a month, shake or stir regularly. Strain, sit a month then filter and rebottle, leave at least 3 months before drinking. Yep, I know….3 whole months!! I wonder if the same thing will happen that happened with our wine, drunk too soon but it was very good!


I have slowly been adding dried vegetables to a large jar of dried soup mix. We bought a metre and a half of aluminium fly screen netting to place on top of our oven racks and vegetables can be tried overnight at 50 – 60 degrees. I have done carrots, beans, onions, pumpkin to add too lentils, barley, herbs etc. This is slow going but given I used to buy a packet of stockpot mix as a base to each pot I made I figure at least I know what is in my homemade.


Garden Harvest Vegetable Stock


For some weird reason this got me all excited lol. I am intrigued by it – this is a very different way of making vegetable stock! I should call my blog Stumble Upon because invariably what I show in my blog is other’s ideas and recipes I have stumbled upon out of need for something. I am thankful to http://myovercrowdedgarden.blogspot.co.nz/2013/10/homegrown-vegetable-stock-mix.html for putting this on her blog.

I had been wanting a natural vegetable stock powder. Commercial ones are too expensive, the thought of having to dehydrate and muck around creating my own was sounding like a long drawn out process. This looks perfect to try. It has a large amount of salt which preserves the paste for 6 months. The other thing that appealed was this looked a good way to use some of the frozen vegetables left from last season that have not such a great texture but still taste ok. For this I used a combination of fresh and frozen and am hoping the frozen doesn’t cause any deterioration in the storage time so it is an experiment. 2/3 of the vegetables are fresh though.

Basically 950 g of vegetables (any combination desired) are needed per ration of 250 g salt. Plus the garlic, herbs etc.

For this I used:

200 g pumpkin

200 g carrots

200 g leeks

100 g spinach

100 g onions

A few sundried tomatoes and cloves garlic

A large handful parsley and thyme

250 g salt

Put all in a food processor and process until smooth. This may need to be done in batches and combined at the end. Put into sterilised jars and apparently this will keep for 6 months in a cool, dry cupboard.

I seriously need to find another processor! Mine was bought secondhand about 8 years ago and the blades are quite blunt, hence this didn’t get quite a smooth as I would’ve liked but close to.


Use a couple of teaspoons in soups, stews etc and season after adding this and doing a taste test as it is highly salted.

Pickled Garlic


I make this every year, it’s taken me ages to get around to doing it, it’s rather a lengthy process peeling all the garlic….couldn’t put it off any longer 🙂 I generally do this over a couple of evenings. Garlic juice can irritate the skin when dealing with it in a larger quantity, I use disposable gloves.

1/2 kg peeled garlic cloves

1/3 cup water

2/3 cup white vinegar

1 cup sugar

1/4 tsp salt

Pack garlic into small jars. Bring solution to boil and simmer 2 minutes. Allow to cool and pour over garlic, seal. Store in the refrigerator and leave at least a week before eating.

3 Fruit Marmalade


My husband came home with citrus fruit from the farm orchard – alot of the trees were knocked around in last weeks storm and there was fruit everywhere. He hadn’t even known they had an orchard. It’s old, uncared for and some of the trees don’t fruit anymore so he is going to prune them all back and get them up to scratch for the owners….I suspect he has a hidden agenda there lol, forever the forager! Anyway, 3 fruit marmalade.

1 kg mixed grapefruit and oranges, depending on your preference for flavour

2 large lemons

2 litres water

7 cups of sugar

Wash the fruit then cut the peel off all, leaving the pith on fruit. Chop peel into small strips of pieces. Cut the pith off fruit and discard. Chop fruit into pieces taking care not to lose the juice off your board. Place all fruit and peel into a large pan. Add water and bring to boil, simmer until the peel is soft and liquid has reduced by half.

Add the sugar, stir till dissolved then simmer again until this has reached setting point (a small spoonful in a plate and refrigerated turns to jam like consistency. When ready take off the heat and stand 10 minutes. Skim any foam gently off the top and pour into sterilised jars. This made 4 jars from around 375g to 450g.


Feijoa and Ginger Jam


What we call feijoas are pineapple guavas elsewhere. This is good way to use all those little ones as the whole fruit is used.

This recipe calls for glace ginger which I didn’t have and I substituted with 1 1/2 tsp crushed ginger and a small spoonful of honey. Would rather have had the real thing but this jam is good.

1.8 kg feijoas

120 g crystalised ginger

2 cups water

2 lemons

1.8 kg sugar

Roughly chop unpeeled feijoas. Place in pan with ginger and water and cook gently for 40 minutes. Add rind and juice of lemons and the sugar. Slowly return to boil stirring until sugar dissolved. Boil till setting point reached and pour into sterilised jars.

Pickled Onions


Pickled Onions:

1 kg small pickling onions

1/2 cup salt 5 cups water

1 litre malt vinegar

1/2 cup of white sugar

1 tbspn pickling spice (I just like whole cloves)

Put onions, salt and water in large bowl and soak overnight, drain and rinse well. Pack into 500 g jars.

Combine remaining ingredients in large saucepan, stir over medium heat and bring mix to boil. Turn down heat and simmer for 10 minutes. Cool and strain cold vinegar over onions to cover. Seal jars.


Fig Chutney

ImageThis recipe comes from http://www.davidlebovitz.com/2012/09/fig-chutney-recipe/

Isn’t it funny how you wait for the new seasons fruits and vegetables with eager anticipation and sometimes…in the case of figs! you drool with that anticipation of the first sweet, juicy, fleshy mouthful only to be replaced with rolling eyes and muttering as basket after basket is bought in and placed on the kitchen bench, week after week lol. I am pretty sure we now have enough figgy somethings to last another year….or two!

This recipe makes 2  x small/medium jars and easily adapts to more in one batch. It’s very nice and also quick and easy.

  • 1 tablespoon vegetable oil
  • 1 large red onion, peeled and finely diced
  • 1/2-inch (2cm) piece of fresh ginger, peeled and minced
  • 2/3 cup (120g) packed light or dark brown sugar
  • 1/2 cup (125ml) apple cider vinegar
  • juice and zest of one lemon
  • 3/4 cup (100g) raisins and diced dried fruits (any mix)
  • 1 1/2 teaspoons mustard seeds
  • 1 small cinnamon stick
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • large pinch red pepper powder
  • 1 pound (450g) fresh figs, stemmed and diced

1. In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about ten minutes, stirring occasionally.

2. Add the remaining ingredients, except for the figs. Let cook at a steady simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.

3. Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like. Ladle into sterilised jars.

I am also going to use his photo as my kitchen is so dark and awful to take photos in.