This afternoon I went down to the garden and picked a bucketful of oranges, some mandarins, limes, perennial onions, grapefruit, chili and avocadoes as well as collecting 16 eggs.
Here is some of the haul.
Ornages , limes, grapefruit, onions and chili in this bucket.
I set the oranges out ready to juice them.
These yielded 3.5 litres of juice and enough pulp to make 2 dozen orange and poppyseed muffins.
The juice is frozen in single serve (250ml) portions.
Here is the orange juice packaged and ready to freeze. Once it is frozen I will remove it from the containers and place in double plastic bags for ease of storage.
I took a pack of grated zucchini (from the garden last summer) from the freezer and made a zucchini quiche for dinner. While this was in the oven I made the muffins and a Lemon Delicious for dessert as well as roasting some sliced pumpkin ready to use on home-made pizzas tomorrow night.
The 2 grapefruit are prepared for The Duke for his breakfasts and the mandarins will be used in packed lunches.
The avocadoes are in the fruit bowl as they will take about a week to ripen.
I chopped the chili and onions and added to some cold rice. Lime juice, oil and pepper made a dressing to toss through the rice and we had this and some carrot sticks and sliced mushroom with the quiche for dinner.
I used 9 eggs in my cooking and am left with 34 in the refrigerator. Must be time to give some more away.
We are lucky to have a productive garden so it is important to make sure that we use what is available and store any excess so that it does not get wasted.