No Waste

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One of the challenges of growing your own food is dealing with the gluts of produce which invariably occur.

The issue today was passionfruit.  We planted a passionfruit vine about 18 months ago and in now covers a large section of the perimeter fence of the chicken run.  For several weeks now I having been collecting and eating passionfruit almost every day but today I decided to store some for when there are no fresh ones available.

001My efforts yielded 2 trays of passionfruit pulp to be frozen and stored for later use.

The vine appears to have 2 different types of fruit on it.  One of them is a common purple passionfruit but the other are much larger and are yellow when ripe  and the pulp is a very bright orange and has a somewhat different flavour.  You can see the different skins in the compost bucket in the following photo.

002These will go back in the compost and eventually be added to the garden beds to grow more food.

A Packed Lunch

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I pack our lunches (and breakfasts) each day for work but I am usually in a rush so the camera is the last thing on my mind.  This morning I had a little more time and I remembered to grab the camera.

001This is what GMan took today.  Banana, apple, 2 Vitabrits and psyllium husk, 2 slices bread, almonds and raisins, baked beans, grapefruit.

He always has 2 pieces of fruit, dried fruit and nuts for snacks.  Lunch can be baked beans, flavoured tuna, salad, soup or leftovers.  He generally has Vitabrits for breakfast but I had prepared a grapefruit yesterday so the Vitabrits were kept for tomorrow.

Sometimes I feel like I am packing the same old thing every day but we are happy to take our packed lunches and save around $10/day each on bought lunches.  That is $200/fortnight that we can use for other expenses.  The other benefit is that it is all packed in reuseable containers and ziplock bags so we are minimising any waste.

We are lucky that we both have access to refrigerators and microwave ovens at work.

Do you take a packed lunch?

Pineapple Plantation

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OK, so plantation may be slightly too grand a description of the pineapples we have growing in the garden bed beside the front steps.

Pineapples

Live in a warmish climate with moderate rainfall or supplementary water?  Next time you buy a pineapple, save the top and plant it.  In about 18 months you will have a pineapple.  In the meantime you will have a stylish, decorative plant.  I expect that you can grow them in a pot as well.

We live not far from the pineapple farms in south-east Queensland so thought we would have a pretty good chance of success.  Our first attempt was picked about 12 months ago and now a couple of these are getting close to maturity.  We will definitely be continuing to grow pineapples in the future.

Shopping In The Garden

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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.

2012-06-21 01Mandarins

2012-06-21 02Eggs

2012-06-21 03Ornages , limes, grapefruit, onions and chili in this bucket.

2012-06-21 04I set the oranges out ready to juice them.

2012-06-21 05These 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.

2012-06-21 06Here 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.