As usual we're dumping them by the barrow load.
We ate one last weekend, quartered and roasted with a joint of Pork, and I expect we'll eat another one in a week's time. Otherwise it's off to the compost with them!
This was the third barrow-full, and there's at least another to come.
What a shame - I would have thought someone there would have liked them.
ReplyDeleteToo many everywhere.
DeleteI don't know what they are? On my phone I thought they were lemons and my heart sank as we pay a fortune for them. I can see they are not lemons.
ReplyDeleteQuinces! A crop that never fails, and is very rarely used.
DeleteEvery time you write about quince I remember that my parents had a tree in the yard and we never ate them because we did not know what to do with them.
ReplyDeleteThere are only about three uses for them. Jelly, Membrillo, or roasting. We roast a few, but that's all.
DeleteI wrote a comment and we had a power outage just as I pressed publish. Very heavy rain here. The trees are loving .
ReplyDeleteAs for the quinces, I hope they all fall off the neighbours trees and are left to right there.
No bags left on the doorstep yet but we'll be in danger of drop offs once the weather clears
Our dog tends to lie under our tree, and has already had several close misses. They weigh about 500 gms each, so would hurt.
DeleteCan't you make some alchoholic beverage with them?
ReplyDeleteWe don't really drink such things. We have several bottles of Pear and Plum 'eau de vie', but even they are never touched.
DeleteWhat a waste! I know you don't particularly care for sweet things, so I won't mention the cakes, biscuits, scones and puddings which they can enhance - but how about goat's cheese and quince tart, lamb and quince tagine, lamb and quince stuffed dolmas, lamb and quince stew, pork chops with quince?
ReplyDeleteI shall roast some slices with a roast Pork joint tomorrow, but otherwise we tend to forget. I do cook some with Pork chops though.
DeleteOur tree has about three dozen quinces on it. I reckon I can use all of them quite easily. However, I would almost certainly be overwhelmed if I had to find a use for three wheelbarrow loads of them.
DeleteI used to make wonderful Quince Jelly, but our tastes have changed, and it now goes uneaten. I'll stick with the occasional roasted slices.
DeleteYou have the patience of Job to run this post every year and to suffer the inevitable comments of what a waste and what a shame and have you tried this and have you tried that. Except for Linda in Greece who knows exactly what is the best thing for them. As for me, I would just let them rot where they are and the muntjacs would come and eat them eventually, and hopefully choke.
ReplyDeleteThanks.
DeleteI live in hope of some giant corporation (Nestlé?) deciding to make some Quince based delight; I could become an overnight millionaire.
DeleteWhat is Elaine thanking me for? One day Waitrose might spot you and import from your trees I suppose, but you would have to spray them 15 times a year (oranges are sprayed 25 times a year) and they would have to be of uniform size. They sell them for £1 a piece, or did do.
DeleteI would leave them strewn about the house just for their perfume. They are so hard that they take ages to actually rot before they need to be composted.
ReplyDeleteOurs start to rot as soon as they hit the ground. We do have a few in the house, but they don't seem to be giving off much parfum.
DeleteAbout once every two years I make a duck & quince tagine with shop bought quince (& shop bought duck), which is pretty delicious. There's an enterprising woman in South Australia who made a small fortune out of making quince paste to go with cheese, but you can only eat so much of that. One tree should really be enough for the whole village!
ReplyDeleteI presume you mean 'Membrillo'. We made some two years ago, but it was SO sweet we couldn't eat it; even with Manchego, which I'd bought specially.
DeleteI once made a Chicken tagine with Quince, but the Quince disappeared.
I still haven't ever tasted quince. I've never even seen one except on your blog, Cro.
ReplyDeleteDo deer and other wildlife like them? I remember when we lived in a house with a big old pear tree, and tons of pears used to end up on the ground, to the joy of the local deer population (and our dog and the neighbor's dog!).
They are inedible in their raw state, and extremely hard. There is a huge Pear tree just a few metres away, and the Deer certainly enjoy those. Also every Pear has a nibble.
DeleteI don't think I have ever tasted it and judging by the comments I don't suppose I ever shall. As for any kind of drink made using it - we bought a bottle of Green Chartreuse at the distillery on some foreign voyage many years ago andit still languishes in the cupboard unopened - I have absolutely no idea what to do with it.
ReplyDeleteI think we all have a bottle of Green Chartreuse lurking somewhere; or at least something similar. For the past few years I've treated myself to a good bottle of Single Malt Whisky for the winter months, otherwise we put Armagnac into cakes bourguignon and mincemeat; but that's it. We're not spirit drinkers.
DeleteTry making Apple & quince butter - amazing. And so easy to make!!! Catherine from Sydney
ReplyDeleteSounds wonderful!
DeleteIf only I had some quince!
try Japonica fruits (chaenomeles I think is the Latin name)
DeleteLast weekend I made a spiced quince tarte tatin to a David Lebovitz recipe. It was lovely.
ReplyDeletehttps://www.davidlebovitz.com/quince-tarte-tatin/
And no effort at all.....once I had peeled and cored the quince. They do put up a fight.
Wish I could take some of yours off your hands though. Roast quince sounds delicious.
Lady M makes a wonderful classic Apple Tarte Tatin; I have often asked her to do one with Quinces.... One day!
DeleteEnvy!!! I'm using Japonica fruits as a substitute quince...good,but no comparison
ReplyDeleteMy mother made Japonica Jelly when I was small; it was superb. I have Japonica bushes here, but they hardly ever fruit.
DeleteI always make a batch of quince jelly, it’s rather nice on sandwiches or with cold cuts, it’s very easy to make.
ReplyDelete