Brisbane Local Food

Growing local

Summer harvests. Mangoes, small and large tromboncino's, passionfruit, eggs, bannana, tomatoes, capsicums, cucumbers and my first potkin pumpkin (courtesy of the verge garden) and china pear guava (down in the bottom left.
Unfortunately for me, I didn't realise the banana bunch had started ripening on the tree and the bloody bats had gotten into the first couple. I've had to throw out 1/2 because they were too close to where the bats were and I didn't want to risk it. Note to self - do not be lazy and harvest when I first say to myself, "these need harvesting" instead of putting it off.

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Comment by Dianne Caswell on January 27, 2017 at 6:40

Susan, I am SURE you could find a home for an Hawaiian, they are great as an understory Sub-Tropical Fruit, you can keep it small. Smell the aroma, taste that smooth Pink flesh under the wonderful edible skin. Have I talked you into it yet.

Comment by Susan on January 27, 2017 at 6:31

Hi Christa, yep, that's the one. They are very fragrant Dianne, I was smelling guava on my hands for hours after.  If I had room for a hawaiian, I'd get it as the colour makes it more attractive.  With the Troms Lissa, the big orange ones I've been roasting like pumpkin and they are like a butternut.  The small ones I do all the things I would with zucchini -> grated in chocolate cake, quiche, zucchini slice, vegetable muffins; steamed; stirfried.  BUT my mum has been down and looking after us and she's been making dinner.  We've been having lots of salads and she has been grating it and putting it in a salad with all your usual stuff -> carrot, tomatoes, lettuce, cucumber.  I would never have thought of it and it's actually  really nice and adds a bit more crunch to the salad. 

Comment by Dianne Caswell on January 27, 2017 at 6:19

Very nice haul Susan, enjoy your feasting!!! Those Mangos look like they are saying eat me. Just love the smell of those China Pear Guavas. I have 3 Hawaiian Pinks still growing (would have been more except I had a bit of an accident and lost a branch), can't wait till they are ready, this was one of the Guavas we enjoyed at Daley's. Also have some Mexicans on the tree as well.

Comment by Lissa on January 27, 2017 at 4:55

Impressive :)

How are people cooking their Tromboncinos? A friend gave me a small one for myself and a large one to take to the kitchen at work - I'm steaming and roasting and the kitchen has roasted some with seasoning. Any other suggestions?

Comment by Sophie on January 26, 2017 at 21:03
Comment by Christa on January 26, 2017 at 20:56

Food for a few days, Susan.  Those bats seem to know when the bananas are ripe.  The china pear guava, is that what you were tasting at Daleys, it looks like it.   Also, is the potkin pumpkin a small vine?

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