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In My San Diego Kitchen and Garden

September 30, 2013

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Strawberry guavas ripen beginning in September. 

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Here the guavas cook with a small amount of water.

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I use my grandmother’s food press, also known as a chinois, to make the puree. Read more about using a chinois here.

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I haven’t weighed the guavas this year but I’ve made four gallons of puree. From earlier estimates that’s about 64 pounds of guavas.  The ten foot tree is incredibly productive and we’ve only harvested about half the crop. Good thing I have friends who like strawberry guava puree.

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As strawberry guava season continues I’ll show you how I use the puree. These jars are headed for the freezer.

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The peppers come out this week to make way for broccoli.

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These ‘Santa Fe Grande’ chile peppers are on my list for next year. I have yellow, orange and red peppers on the plant at the same time and they’re a convenient size and mild.

So long summer.

Check out Harvest Monday, hosted by Daphne’s Dandelions and see what other gardeners are harvesting in the US and around the world.

Garden Clean-up

A Thought from Wendell Berry