enrico
Queen Bee
- Joined
- Mar 4, 2011
- Messages
- 12,326
- Reaction score
- 3,685
- Location
- Somerset levels
- Hive Type
- National
- Number of Hives
- 5
I prefer french beans so we stopped growing runners.
I like french beans too - but 'er indoors prefers runners so I grow both - usually Cobra - five or six plants on a wigwam will feed an army ! They are climbers and seem to do much better for me than dwarf ones .. They freeze really well as well. I think the key to growing good beans is lots of compost in the soil ... and big crops are encouraged by regular picking,I prefer french beans so we stopped growing runners.
Our quinces are way too hard to eat fresh but interested in how you bake them and eat themQuinces are back on the menu.. Fresh or baked.. Autumn is here..
My mother bakes the apples at 150°C until they turn a toasted color. If they are acidic, remove the stem and make a conical cut in the upper part that you fill with a little sugar.Our quinces are way too hard to eat fresh but interested in how you bake them and eat them
Washing quinces, then put them dry on cooking paper in backing plate - in the oven. Temperature first at 200C then later reduce to 180C. They will get some brownish color, but real test when they are baked is to just stab with fork - if is still hard, let it bake for some time. When they are finished they get soft inside ( after peeling off, we eat them with small spoon later).Our quinces are way too hard to eat fresh but interested in how you bake them and eat them
Speaking of pears. We had a couple of Honeywarden trees among the orchard. They grew to a huge height and were heavy croppers BUT the fruit was round like a cricket ball and even harder. I was told they could be used to make a perry drink but not much else. Most of the rest of the pear trees were conference, two trees of Comice and we had a wall covered in Pitmaston Duchess which were huge and exceedingly juicy.Washing quinces, then put them dry on cooking paper in backing plate - in the oven. Temperature first at 200C then later reduce to 180C. They will get some brownish color, but real test when they are baked is to just stab with fork - if is still hard, let it bake for some time. When they are finished they get soft inside ( after peeling off, we eat them with small spoon later).
Right now we have cooked pears on our table ( some old variety - when fresh hard as rock and odd taste, but when cooked so tasty and sweet).. As I said autumn is here..
We inherited two different pear trees. One ripens on the tree and is so juicy you have to eat it naked in the bath the other ripen off the tree and can store in a fridge until Christmas. No idea what they areSpeaking of pears. We had a couple of Honeywarden trees among the orchard. They grew to a huge height and were heavy croppers BUT the fruit was round like a cricket ball and even harder. I was told they could be used to make a perry drink but not much else. Most of the rest of the pear trees were conference, two trees of Comice and we had a wall covered in Pitmaston Duchess which were huge and exceedingly juicy.
Enter your email address to join: