Figgy Fruit Salsa

   

Actually I am glad that Elizabeth had a ton of extras and brought them over as my figs mysteriously vanished off the tree last week.  The celeste had been loaded and I had seen a few birds flitting in and out, but I have never had them completely stripped, as that appears to be what has happened.  What purloined the figs?  A murder of crows?  Did an entire army of possums move in and help themselves?  There are no fruits to be found at all.   A few half eaten remains on the ground along with a lot of yellowed leaves that have dropped, but the brebas are gone.  To say I was disappointed, I really wasn't, as I still have figs tucked away that are frozen, dried, candied and pickled from those years when I was praying for them to stop!  Maybe this will be the year that my fig cupboard will finally be bare!

We had a function to go to on Sunday and I was sweating my brain trying to come up with something
new and I remembered glancing at an article while sitting in the doctor's waiting room that had a  recipe for a summery fruit salsa.  I couldn't recall all the ingredients, but remembered it had mangoes, seasonal berries, a bit of onion, cilantro and parsley.  And I had all those lovely  Turkey Figs sitting on the kitchen counter.  I also had some blueberries and big blackberries that I had picked up from the Farmer's Market on Saturday.    Why not make a figgy salsa and see how that would work!  Beautifully, as it turned out!

What actually went into the salsa?  These are approximations of the ingredients used:

2  fist sized mangoes - chopped
1 pound of chopped strawberries
1/2 a pineapple - chopped
1  pint blackberries halved
1  pint blueberries, lightly crushed
1 cup chopped figs
1/2 jalapeno seeded and diced
1/2 cup thinly sliced onion
zest of 1 lime
juice of 1 lime
1 tablespoon sugar

From the garden I added 1 heaping tablespoon of chopped cilantro and parsley.

Throw everything into a large bowl and refrigerate a couple of hours before serving the fruit salsa with some freshly made Cinnamon Tortilla Strips!

What was really nice about this is that being a salsa recipe, you can throw just about anything together as far as the fruit, add the jalapeno and herbs and you've elevated a fruit "cocktail" to something a bit more exotic.

Blackened Chicken

  What do I do when I am not gardening?  Cook, of course!  This is a super easy recipe for Blackened Chicken and only takes a few minutes to do. I use a homemade spicy seasoning mix on either chicken, or pork. After experimenting with several recipes I've settled on a mix that isn't too spicy; and the flavor really blends well with the meats.

I wash the meat and pat it dry before using the seasoning mix and set it aside while I pull things together. I use an electric skillet and will set the temperature at 400 degrees a few minutes before tossing the meat in the oil/butter. I get it really hot, but not smoking. Be careful not to let the butter burn before adding the meat. Reduce the temperature, if necessary.

If you are using chicken or boneless pork cuts, pound them to about 1/4 inch before dredging in the spice. I place the chicken breasts in a heavy plastic bag before pounding. This makes the chicken a uniform thickness and lessens cooking time. In addition, this also makes the chicken incredibly tender.

Recipe for the rub mix:

1 tablespoon pepper (I like grinding my own)
1 tablespoon dry mustard (I like using the double strength)
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon kosher salt
3/4 tablespoon thyme leaves (do not use the powdered)

Optional 1/2 tablespoon dried crushed parsley

If you want to use cayenne, or a hot Indian chili, to make it hot hot hot you can. I usually add a very small amount--1/4 teaspoon--it does not make the roof of your melt.

Dredge your meat in the spice mix and use your fingers to rub it gently into the meat and set aside. Don't overdo as you don't want the spices to become too moist and gummy. I can do three chicken breasts with this amount of spices

.

 The oil/butter should be really sizzling before adding the meat. Place your meat in the hot oil and cook on one side for three minutes before turning. Cover and let cook for an additional three minutes. Check for doneness and remove.  Watch so it doesn't burn.

Let your meat rest for a few minutes before plating up.   To deglaze the skillet, turn off the heat, drain some of the oil out of the skillet and then add  a couple of tablespoons of a nice red wine, worchestershire, or whatever, scrape up the bits and pieces off the bottom of the pan to make a nice glaze to pour over your meat.  Enjoy! 

Feijoa Sellowania or Pineapple Guavas!

Well, it finally happened!  After seven years I got my very first crop of feijoas, or pineapple guavas!!!!  The one little shrubby tree that I had not really paid attention to was the culprit!  I just happened to look down where I had cleared out a bunch of debris and the ground was littered with fallen fruit!   You are not supposed to pluck them, but to let them fall to the ground as that indicates they are ripe as you cannot tell from the exterior of the fruit.  They are very firm.  I'm glad I happened by!  Otherwise I would have never seen them as they are camoflaged very well in the foliage.

They are very firm in flesh and the outer edge is similar in texture (somewhat grainy) to a pear.  The taste is unique.  A pineapplely strawberry lollipop comes close to describing it.  I chunked them skin and all and boiled them until tender and then strained the flesh and peels out and then strained the juice through triple layer of cheesecloth to remove any little bits and then made the jelly.  It turned out nice and clear.  A light honey color.  Taste is fantabulistic!  Actually, I was surprised that it tasted much like the flowers did when they bloomed as they are sweet and have a light fruity flavor.  Very exotic.

After gathering up as many of the luscious little goodies as I could, I decided to make jars and jars of feijoa jelly, a dozen of little jelly jars and 8 pints of feijoa chutney.  I ended up making moe than one batch!  I am well fruited for the upcoming holidays! My heartfelt thanks to the folks at Paradise Nursery (now retired) for the trees.

This is the basic recipe I used with a few tweaks:  Pineapple Guava (Feijoa) Jam

4 cups chopped fruit- fairly small pieces
1/4 cup lemon juice
1 tablespoon (or more if you'd like) of lemon zest
8 cups sugar
1 pouch liquid pectin.  I liked the liquid better than the powdered.  Set better for some reason.

Follow the directions on the pouch as to how to use and do make sure to skim off the foam.  Makes for a much better product.

Ladle quickly into prepared and sterilized jars, filling to within 1/4 inch of tops. Wipe jar rims and threads with a clean damp cloth or paper toweling before covering with sterilized lids screwing them on firmly, but not too tight.  Process in water bath for 10 minutes before removing and cooling and listening for the pings as they seal.  Check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigerate and use withing the next few weeks!  Enjoy!