MyCookbook 
- - - - - - - - - - - - - - - - - - - - - - - -
your personal cookbook on the web

members area > Member Home
> My Recipes
> My Meal Planner
> Add Recipe
> Edit Recipe

> Edit Profile
> Logout

community > Food Forum
> Public Cookbook

features > Creative Cuisine
> Gourmet Gardening
> Taste with
     Travellady
> Tonight's Special
> What's Cooking
> Tips & Information
> Article Archives

mycookbook > FAQ (help/info)
> Main Page
> Advertising
> Contact Us

 

MARKET WATCH
Gardener and Gourmet Newsletter

Want to know what's good in the market right now? Check this new feature in each issue. We evaluate the local market for seasonal produce, and spotlight the best.

November's chill is accompanied by the first appearance of several under-appreciated fruits. Quince are particularly appealing, with their special fragrance. Long cooking brings out the best in them, unlike many fruits. This makes quince an ideal subject for a do-ahead dessert. To prepare, peel and core the quince, reserving the peel and core. Drop the fruit into acidulated water to prevent browning. In a saucepan large enough to hold the fruit in one layer, placed the peeled fruit. Add the trimmings, wrapped in a cheesecloth bundle for easy removal later, and a suitable poaching liquid and seasonings. Simple sugar and water mixtures are fine, or use wine for all or part of the liquid. Herbs and seasonings such as clove, cinnamon, vanilla, citrus zests, peppercorns and tarragon all work well with quince. Bring to a simmer and poach until the fruit is tender, about half an hour. Cool in the liquid, discarding the cheesecloth bundle. (Adding the peel and core helps bring out the lovely pink color of the quince.) Transfer the fruit to a bowl and reduce the poaching liquid to a syrup, then pour over the quinces. Allow to cool and serve at room temperature or store for a day or so, covered and refrigerated.

Other interesting fruits now available are hardy kiwi, a grape-like treat that lacks the fuzzy skin of its tropical cousin. These are best eaten fresh or incorporated, peel and all, into any dish calling for small, whole fruits such as grapes or berries.

Pomegranates and Asian persimmons are also beginning to show up on grocer's shelves. These are early season varieties that are certainly worth exploring. Better, larger specimens will show up as the season progresses.

In the vegetable department, pie pumpkins, winter squash in wonderful variety, and a fine crop of Russet Burbank potatoes are the highlights.


Gardener and Gourmet Newsletter
October 8, 1998 Vol. 1, No. 14
Copyright (C) 1998, John H. Tullock. All rights reserved.
Published twice a month by Gardener and Gourmet,
3405 East Red Bud Drive, Knoxville, TN 37920-3655
(423) 573-0373
jtullock@compuserve.com


Share |


Featured Articles Archive

Back to Member Home
- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook 1998-2016 JADA Productions All Rights Reserved.