February 20, 2012
It was time to harvest the limes yesterday. Thirty some remained on the tree though I’ve been sharing them freely with friends and family.
The potted lime was looking somewhat tired carrying the load. With blossoms coming on and fresh, silken, light green leaves, the tree needed to be relieved of the burden. I’ll fertilize and layer on some compost and worm castings soon.
Now to find some of my favorite recipes using limes, freeze juice in ice cube trays and pass along some of the booty.
This scrappy lot of rose hips were the yield of my rose pruning this past weekend. What to do with them? They might have gone into a winter bouquet if I had pruned earlier or to the compost bin. But I brought them in the kitchen, finding their color and potential irresistible.
I did a quick internet search and found the predictable recipes for jelly and syrup, all requiring a mountain of hips. But adding them to applesauce is said to lend a “delicious flowery flavor.” I’ll toss the rose hips into the freezer until I have apples for sauce. Any other suggestions for using these few rose hips?
