Plum Jam

How is it?

Same basket of "Daffs" plums but the first one taken outside and the second inside.

Intend to make some Plum Jam out of these. Last year the possums got the lot.

I'm wondering why Plums have a blush on them, must be a reason. Have four different species of Plums in the orchard, but these are Christmass Plums. The original tree was in Aunty "Daff" Renwicks back yard and my dad John took a cutting off this many years ago (around fourty years ago) and we always make sure that at least someone in the family has a tree. I took cuttings off the one that Linda had and now have five trees. They should be in full fruiting mode by next year, that will be there sixth year in the ground. The main trunk twists so we have called it a twisty Christmass Plum.

Warm the Jars in the oven.

Heat the Plums with a little water and cook for a while, stir as needed.

Gherkins homemade

How is it?

Moira thought it would be nice to grow and pickle her own Gherkins. Bought the seeds from the Paparoa general store. Ten plants were planted out. The ground being dug and turned over, added some of the freshly made compost and supported with a liberal helping of "Jacks" phoo! Some of last years silage left over from Paul and Lindas was then spread over the top.

Small indentation made through the mulch/silage and the plants inserted, watered well.

Blowing from the north and hard so up went the wind break around the new patch. A total of 60 days from seed until bottling!

They are starting to spread, more trifids!

Twelve freshly picked Gherkins from the garden. Picked and washed and scrubbed with a scotch brite (new and clean). Then into salted water and simmered for 10 minutes. Moira mean while made up a brew of pickling spices (from the old recipe in her head).

Added these to the drained and cooled Gherkins, which had been then placed into a clean warm jar. Topped up with pickling spices and on with the lid.

The bottle needs to be left for about three months.

More jars to come as they ripen.

Then the fun part begins....

Two days until Christmass

Merlot have set OK, not over heavy but it's the quality that counts for making a great wine, I'm told.

Have been along each row and leaf plucked the lower leaves. Most seemed to be changing colour, sort of going light to a red tinge, almost as if nature was indicating which ones to pluck, strange that. Oh and their stems seemed to be stiff, so that they snapped off cleanly.

These Merlot a registered clone 347 are on 420A rootstock. This makes them sensitive to Potassium deficiency. Also this root stock is quite shallow rooting, this means that budding happens early as the top layer of soil warms first. Low vigor of growth so the foliage is light. Must put some ash ffrom the fireplace around them next year.

Some bunches are nice and the fruit is starting to swell. Oh if they all looked like this. One day, one day.

Those sun flowers are looking really the part. It's true they follow the sun through the day.













How is it?

Hot and humid as up north at the moment, 29.6 C temp. Have started to water the vines with drippers, should have done this during the flowering stage as well, this helps with the set if the vines aren't stressed!

Will have to do another copper spray soon.

Almost like the day of the triffids

Have lowered the height of the post to shoulder height. The netting was too tight and Moira had troubles reaching the top. Rounded the tops with a spokeshave as the netting catches if too rough. Top wire then runs over the top and is fastened to the post with two staples.

Looking south now back up to the house, in the afternoon, this sunflower seems more content with the sea view.

Fish for lunch

How is it?

Put the net out, good to see the floats bobbing under straight away, pulled it in and got two Kahawai and two Mullet. Rowed back in, filleted and skined and boned. Back in less than 20 minutes all up.

Moira took over as she has the recipe in here, well that what's she gestered, pointing towards her head. Cubed the fillets, then placed into a large glass bowl.

Melted 12 Lemon icecubes and 6 Lime, then tipped over the fish to marinade in the fridge for two nights. Going to add red onions, chives, cherry tomatoes and some coconut milk. Mixed not shaken and ready for a taste on Christmas day. All good stuff.

Dandelion wine

Been a few years since I last made a Dandelion wine and as the flowers are in full bloom on block 2 and 3, decided to have a go. 2/12/2010 picked flowers.

Head down and going for it!!! you know the story, if you only knew how long it takes to hand pick 5 litres of flowers...

Nearly full enough.

A few more should do the trick.

Now the real work begins, plucking the pettels off the heads. You can have no green parts from the flowers in this wine.

Moira lending a hand here. Joint effort this wine.

Finally finished and boy has this been a long slow process. Into the brew barrel, poured over 4 litres of boiling water, added 250 gms Sultanas, zest of a lemon and juice and juice of an orange, allowed to cool then added yeast-CY17. Stired twice daily for 5 days. Then strained off petals and added 1 kg sugar and pulp of 4 bananas, these help to add body to the wine! Then into the Demijohns and onto airlock. The two on the right are Hawthorn flower and the one at the back on the left is Dandelion , but that's another story. We should probably be entering these into the A & P show at Paparoa in a few years time. Another first in class I hope.

Hawthorn flower working away well. Some of last years Hawthorn berry still not ready to bottle but close. I enjoy this wine and make 10 to 12 bottles of it each year.

Fruit from the garden

I'm hungry!

Moira went out and did a little gathering for tea.

Scarlet runner beans are at there best when young.

Some preserves from the garden and orchard. Olives also, and these are nice with cheese and crackers. You might notice the preserved lemons, great in Targines. The jar on the far right is Chilli sauce.

Will be making more of this again, we have 3 large Chilli plants and they are loaded with fruit, waiting until they change colour to red and can taste a few good curries being built.

Strawberries and Icecream, yum