This year our quince tree bore fruit, lovely golden fuzzy globes. It is not a very common fruit. People often make a fruit leather with them, but I don’t care for that. They also make jelly, which is what my husband did. A study filled the need for an Inktober entry and jelly jar labels.
There were still three left so after perusing recipes, I made a sort of Tarte Tatin. I simmered the quartered and peeled fruit in a fair amount of butter, then added brown sugar, star anise and cardamom. I used a skillet that could go in the oven. Then I made half of the Joy of Cooking recipe for rolled biscuits, adding a soup-spoonful of sugar. I placed the dough over the fruit which I had arranged with an eye towards backwards (upside down) and then baked until browned. Taking it out of the oven I covered with a plate and flipped, leaving the skillet on top for a few minutes in case any juices were flowing.
As luck would have it, there was some crème fraîche in the fridge.
We ate one of the mystery squashes which I think is a Malabar gourd (Cucurbita ficifolia).
The attempted weigh in the garden was way off.
The flesh was like zucchini (courgette) but the seeds were like pumpkin.
I steamed the whole thing. Why did I think two people needed two kilos of squash? The extra was prepared as a gratin and stuck in the freezer. There are more of these squash in the garden which I plan to save as winter squash.
Three days ago as I was passing by the Swiss chard, something caught my eye. I did a double take or multiple take, since I took several photos. Blue mushrooms? Are they really blue or starting to rot?
Three days later, they have grown so no, they are not rotting. Another mystery to be solved. What kind are they?