The Harvest and Sustainability Festival was this morning, and I’m afraid it didn’t turn out as well as the organizers had hoped. It was chilly and heavily drizzling and there weren’t many people there. There weren’t many farmers there either. There is one farmer who grows papayas (bigger than any papaya you have ever seen in a store), lemongrass, many different kinds of basil, and the occasional pineapple. I wish we liked papayas more, they are plentiful and cheap.
Today we bought: fresh sourdough bread, sweet potatoes, tomatoes, three big stalks of lemongrass, thai basil, mustard greens, red leaf lettuce, a pound of Florida shrimp, local honey, persimmons, and cucumbers, and limes
Thankfully there is plenty more fruit than papayas. The persimmons are still going strong. We skipped a couple of weeks of persimmons, we started getting a little sick of them, but the kids actually asked for persimmons today so we bought 2 more pounds. These are firm, almost crispy like apples, and Alex wants to try and make them into a pie. We tried some great persimmon jam at the market, I’d like to try that too.
I bought 2 pounds of fresh guavas at the Wednesday Market week before last and they have been ripening ever since. The smell of fresh ripe guavas is just amazing, it has been filling the whole house. Yesterday icbhod and I went to Virtual Cuban for lunch and had their guava cheesecake. In the vernacular… I like to have died. It was that good. So of course now there’s a pot of sliced guavas simmering on the stove, which will be made into guava paste, which will be made into guava cheesecake tonight.
I also have a pound of prickly pears to make into syrup tonight. I think the guavas and persimmons will keep going until December when the citrus starts coming in hardcore. I already have a basketful of limes, key limes, grapefruit and oranges from here and the guy who drives up from south Florida on Wednesdays.
Those guavas smell so good!