The last days of Summer

Schools are back, days are getting shorter and although days are still warm and sunny, mornings and evenings are beginning to get that early autumn feeling. I had a wander around the garden yesterday looking at the plants and fruits.

Bougainvillea still flowering well - the grapes next to it are beginning to die off.

Quinces are ripening, but still small this year.

Olives - what there are - beginning to well after last weeks rain

Hmm, the flag has been shredded by the summer winds - time for a new one!

Walnuts are nearly ripe - not many this year, I think it is due to last year's dry winter.

Herbs are flowering

Rosemary for remembrance

One solitary red carnation 

Pomegranates ripening

Still a few figs on the tree

Last of the summer's tomatoes

Okra flowers

Grapes have been harvested and trodden for wine and the pulp put to ferment to make tsigoudia (raki) In a couple of months it will be time for the olive harvest - depending on when the rains come….

Time to make the most of the last days of summer.

"They dined on mince and slices of quince"

Quinces and Oranges

Quince are abundant in Crete and in fact the old name for the area around Hania is Kydonia, from the greek word for quince. Added to this that is 1864 Edward Lear the well know writer and traveller ( not to mention his limericks) visited Crete and stayed in my village it seems appropriate to share a recipe for a quince preserve or "Spoon sweet".

Quince preserve with homemade bread as served at an Edward Lear night.

2 lbs quinces - about four large quinces, 

300 grams sugar.  

4 cups water 

Juice of 1 lemon

1 1-litre jar, or if preferred four 250-ml jars

Wash the quinces very well, scrubbing the peel to get rid of any tiny hairs

Without peeling, halve the quinces and remove the core and seeds - hard work!

Slice the quinces into 1-inch thick pieces, and then cut the larger slices in half.

 Submerge the quince slices in a big bowl with enough water to cover for several hours, to soften them before cooking. Make sure all of the quinces are submerged as they may discolour.

In large pan add the sugar, water and lemon juice and cook them over medium heat, until the sugar dissolves. 

Drain the quince pieces and add them to the pot. Bring the pot to the  boil, and cook, uncovered, over medium heat for about anywhere between one  to 2 ½ hours depending on the softness of the quinces and how dark you would like the preserve.

Fill the jars and leave to cool before you seal them.

Serve as a spoon sweet or on top of yoghourt or ice cream

"There was a young lady from Crete

Whose toilette was far from complete…."