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Monday, April 25, 2011

Harvest Monday- 25 April 2011

Harvest Monday is hosted by Daphne from Daphne's Dandelions. There is plenty of inspiration for making the best of what has been harvested if you wish to check it out.

This weeks harvest tally at Sunny Corner Farm is 10.4kg which equates to about 23 pounds. This total was bumped up by a haul of over 5kilograms of limes. This afternoon I have been busy juicing and zesting and using some of the limes in some baked goods.

We have also had some great holiday type harvest meals. Pizza. It certainly was a harvest pizza. Herbs, tomatoes, zucchini, eggplant, beans, capsicum, chilli and the tomato based sauce was homemade too. I ended up using spelt flour for the crust and it was delicious. No more white flour for our pizza crusts.



We seemed to eat our way around the world's cuisines this week. We had pizzas, lasagne, stir fry and Thai style red curry. The curry included lots of vegetables. Eeggplants, capsicum, onions, lime juice and carrots. Oh and a little basil too. The coriander is a bit too small to handle flavouring a curry just yet. It might not be authentic but it tastes good and that's what counts.
113 limes came off the tree last Tuesday. I think I have picked them all but they are sneaky and there just may be a few left behind. I have made a few baked items with the limes,lime cordial and some lime butter/curd but I'm at the stage where I am now just juicing them and freezing the juice in half or quarter cup quantities.

Lime Curd


Ingredients

Half a cup lime juice

100 grams butter

Half cup sugar

1 egg plus 3 extra yolks.


Method

Combine butter and juice in a small saucepan over a low heat and stir until butter has melted.

Whisk in the sugar , eggs and the extra yolks.

Stir this mixture over the heat until it thickens (about 5 minutes).


Store in jars in the fridge. It can be used in place of lemon curd and is only a little more tart. My favourite way to have it is on meringues made with the egg whites left over from the lime curd recipe. A little whipped cream is nice on the meringues too. Although this recipe is for limes, it is quite adaptable and lemons, oranges or even passionfruit pulp can be used in place of the lime.




5 comments:

Vickie said...

way to go Tracy, I love reading what you have reaped and then the icing on the cake is what you make with it all,cheers Vickie

bettsylyn said...

Ooh love those limes. I like lemon and lime curd ( that's mixed together) and my husband ( being Anglo Indian) makes Lime Pickle. We also make Pickled Limes for later cooking. Sadly the tree we used to harvest has gone and we have to buy them. Maybe I should sneak in and get some of yours.

Lisa said...

Oh, that pizza.

Kerry said...

Tracy that pizza looks yummy and to think the topping all came from your garden - yum

Janice said...

Yummy! You are making my mouth water with your latest cooking.