Whoa, that was sudden. I'm in mourning for a peach tree.

A little less than four years ago, as spring was about to sproig in 2012, I fell over an eager looking dwarf peach tree at my favourite garden shop. It looked about to burst into blossom, but still bare rooted. I took pity on it and adopted it without any plans of where it would fit in my garden. I got it home and plonked it into the middle of my herb garden. When it bloomed, the flowers were so lush that they inspired his name* from then on "Luciano", for Pavarotti of course. He grew well over the next few years, with a huge growth spurt across last spring and summer. I got a sudden terror that he either had or would, get his roots into the sewer pipe, which he was planted right on top of. I failed to think of that when I planted him.

So I came up with a plan to transplant him. The only place I could think of to put him meant that other plants needed to be evicted or moved. I've just done all that, including finding a bluestone boulder that was too big to move. A bit more than a day's work produced the hole to move him to. When I tried to dig him up, I felt there was no chance of getting enough of the roots moved to allow him to survive. So, very quickly I decided to cut him down. So sad! but I thought it would be better than either leaving him or having him die after moving. Sorry Luciano. I'm glad you lived long enough to have one good fruiting season. 3kg yield last summer.

I've kept an attractive bare branch, so he gets to live on as a new twig tree.


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The luscious flowers
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Now there was still a great gaping hole ready for a substantial plant. So I ran off and bought a new dwarf peach tree. This one even comes pre named. The variety is "O'Henry". So he is of course dubbed "Henry O'Henry". He ticks all the boxes: Yellow fleshed, full flavoured, free stone, red colour on the skin, minimal fuzz, mid season ripening. Welcome Henry, I hope you like it here. I've given him a whole bag of manure and half a bucket of compost for his roots to find .

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*of course(?) all my fruit trees have names :-)

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montjoye: (Default)
( Feb. 19th, 2016 02:37 pm)
In the last few years, I've pickled pears for festival. I nearly bought some pears when I found them cheaply, but then remembered there were still peaches on the tree, so I've pickled them instead! This is 1.8kg peaches done in a sweet/sour pickle, by Pam the Jam's recipe from the River Cottage preserving book.  They might look messy to serve, but if the pears are anything to go by, they should taste nice served with cream and macaroons.

We've proven in previous years that the left over vinegar syrup makes great cordial, and I thought I may as well put the pulp/nectar strained from the syrup, into a jar too. I suppose that might work as a light chutney type thing?


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OMG these were tasty! So many flavours. Not to everyone's taste as a sweet, though doushkasmum and I loved them. R suggested serving them with roast pork, which I think is a grand idea.
I had said that Luciano the peach tree didn't give me any useful fruit. This year is different. I was alerted to the presence of fruit by a few found sitting on the ground a couple of days ago. Rummaging under the leaves, I found quite a crop. I picked all the ripe ones which came to about a kilo and am in the process of making chutney from it. I guess there is another 2-3 kilos? on the tree still ripening.

It would seem these are white peaches. No the tree wasn't labelled well when I bought it. Even ripe, the skins are green, but the insides are white with a pink centre and a lovely scent.

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I've used this recipe (link below) with a few changes:
-in place of the onion, I sauted a similar volume of celery, plus added two handfuls of sultanas to the mix
-there was about 800-900g peach flesh instead of the 700g in the recipe
-4 chillis instead of 6, and mine were deseeded (old ones from the freezer)
-ginger was a heaped dessert spoon from the jar in the fridge

http://www.bbcgoodfood.com/recipes/3158677/peach-and-chilli-chutney


Here are all the ingredients in the pot. I love this stage, ready to go and before it goes all brown and gloopy.

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And four little jars of chutney, nice and thick. Smelled wonderful while cooking.

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