It is definitely autumn when the pears are ready. A crate and a half still await my attention. The pear ginger I made last week, with its old fashioned aromas was popular at the weekend markets. This week I'll be making Pear and Ginger Chutney - imagine it with Blue cheese. At the Wairarapa Farmers Market on Sunday Kingsmeade Cheese was tasting beautiful locally grown pears with their Tinui Blue - a superb match! Mushrooms abound on our farm at the moment - I've made Mushrooms preserved in Oil - a wonderful nibble to serve before dinner. I've also dried some (home use only) for the first time this year.
Martinborough Manner makes gourmet jams, chutneys, relishes, preserves and mueslis. Check out our website www.martinboroughmanner.co.nz. Come and stay with us or visit our small farm - www.martinboroughmanor.co.nz
Sunday, April 3, 2011
Pears, apples and cooler mornings
It is definitely autumn when the pears are ready. A crate and a half still await my attention. The pear ginger I made last week, with its old fashioned aromas was popular at the weekend markets. This week I'll be making Pear and Ginger Chutney - imagine it with Blue cheese. At the Wairarapa Farmers Market on Sunday Kingsmeade Cheese was tasting beautiful locally grown pears with their Tinui Blue - a superb match! Mushrooms abound on our farm at the moment - I've made Mushrooms preserved in Oil - a wonderful nibble to serve before dinner. I've also dried some (home use only) for the first time this year.
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