There is always a stack of extra fruit when you grow productive vines like Melothria scabra or ‘Mexican micro cucumbers’. If you have a stack of them and you don’t know what to do with them […]

Here’s an extra simple way to make a long lasting sauce from your excess chill pepper fruit and easily preserve it. It’s based on a fairly minimal traditional way to make Aji Amarillo sauce. Chili […]

A fresh ripe Pepino – Solanum muricatum – tastes pretty good by itself but even better when combined in various ways with other items like Fresh Pineapple and mint. The flavour can change quite a bit […]

So what to do with the Kumquats… here is a very quick and simple way to get two useful and intensely flavoured items. Candied slices and a syrup both of which can be used with […]

How to prepare a Globe Artichoke in under 1 minute. This will get you the best bit of the Globe Artichoke with the most minimal hassle. I saw it done in a very similar way […]

This season the tomatillo crop has been outstanding in amount and quality. There has been an abundance of all varieties and sizes. The simplest possible way to fully enjoy your fruity tomatillo is to simmer and […]

I love preserved salted lemons! Here’s a simple way to make them. Essentially you are preserving them in acid (lemon juice) and salt. Over a fairly short time they soften up and take on that […]

Cabell d’àngel is a melon jam originating apparently from Spain and made from the melon/squash fruit of (usually) Cucurbita ficifolia. It’s a simple tasty jam to make and great with pastries especially. Its basically a sugar syrup […]

Quinces are an interesting fruit but really need to be cooked to be able to be eaten. The usual way to cook or preserve Quince is to either bake it or simmer down to a paste […]

We had a small crop of tomatillos due to the crazy wet and cold weather this year and decided to make a nice simple tasty dipping paste for use in enchiladas and such that highlighted […]