When we last left our spring quince tree, she was blushing with buds and fruitful possibilities. It seemed Mother Nature had a different plan, one that was rich in rain and parsimonious with the pollinators.
And so months later under the full moon of October, the harvest of the quince can be held in two cupped hands.
For the record, Boz prefers the crispy sweet crunch of a Jonagold apple to the dry raw state of an uncooked quince (but it will do in a pinch). Quince is best eatened cooked and usually reserved for jams, jellies, baking and compotes. It’s a fruit that’s better placed in a sauce pan than a snack hand.
My blog pal Sylvie at Laughing Duck Farms shares my love of quince and offers up some great ideas on What to Do With Quinces.
What I was blogging about a year ago: Violetta Fig Finishes Out the Season (and unfortunately this year, not one fig off the tree).