Hi Tamber
I've only had it for about 3-4 years. The first year was the best. I guess because I babied it. But soon as it fruited the squirells had a feast, Didnt even wait for them to ripen. This year was the worst. Almost no fruit at all. I was told these trees don't live as long as the regular ones, so at this rate I may never taste the pears :-(
But they are very pretty in the spring.
If squirells are a problem where you are, I'd get some netting.
tiny lables
Thanks for the quick response! I will definitely get netting! I've got garlic clips too, because the deer already trimmed it a bit.
Good luck!
I put the stickers in the sink sieve when I'm washing the fruit. If it's on a pear or something with a soft skin, I cut it off. Hate those things. Wish they never allowed them to happen.
Thought about you all this morning when I scraped the labels off the oranges for breakfast. What a way to start the day! Thinking about all my friends on DG!
Good Morning!
Martha
Our pear is a bosc---only pear tree left ---the other one had fire blight & we cut it down several years ago---the tree is at least 100 years old, hollow, but we still get pears every other year---we also have a hickory tree---the squirrels eat the nuts, & leave the pears.
Guess i should plant a nut tree for them, huh?
Thought of all of you this afternoon too. I made applesauce. I scraped the labels off of every piece of fruit I used. I put pomegranate seeds in it. turned it kinda purple. I used bruised apples from the store and in one of the packages, what I thought was an apple turned out to be a pomegranate. Tasted great, but I don't know about the purple color. I usually make cranberry applesauce by putting half a bag of cranberries in at the last 5 minutes or so of cooking. Turns the sauce a brilliant red color. Perfect for thanksgiving if you want a cranberry sauce that isn't total sugar. I don't put any sugar in my applesauce.
Martha
Sounds like a good idea.
sounds delicious!
It is!
Martha
Thanks for the tip---I'll give it a try. Usually I mix a bag of cranberries with an orange cut up, & rind still on it, whole cloves, & cinnamon. I use Splenda for a sweetner, because Mom can't have the sugar---tastes pretty good.
I also make mine that way and add chopped walnuts
I like a good cranberry-orange relish too. I always made my own applesauce Just that some 12-15 years ago the kids suggested putting the cranberries in it and so I did and a new dish was born. I usually have both the sauce and cranberry sauce or relish on the table for thanksgiving. we serve the cranberry applesauce year round. i buy lots of bags of cranberries now and store them in the freezer for exactly this purpose. They keep right in the bags you buy them in and store well that way. Then you can make sauce or muffins or whatever all year long. Cranberries tend to be more expensive out of this season.
Martha
RD and gardenmart the cranberry-orange relish sounds fabby. I see a modification to my mostly world famous citrusy cranberry sauce coming up! Thanks.
Dahlianut's Mostly World Famous Citrusy Cranberry Sauce
I kg (2.2 lb) bag of cranberries
1 cup sugar
I vanilla bean (or slug of vanilla juice whatever)
1 stick cinnamon (or shakes of cinammon)
2 oranges, zest and juice
2 lemons, zest and jiuce
1 cup white wine
2 oz grand marnier
dash or splash of Jack Daniels (I'm a splasher )
pinch of allspice
fresh mint
Dissolve sugar with fruit juice and wine. Add all other ingredients (except mint) and boil til cranberries split and are soft. Take sauce off the heat and stir in fresh mint.
edit: spelled out Jack Daniels cuz some peoples don't call it JD
This message was edited Nov 18, 2009 9:16 AM
Hey, D-nut! I make that relish and I won't have to serve drinks with dinner! Sounds great. I just sent my husband out for a nip of JD so I can put it in my punkin pie for Thanksgiving. I got a recipe for it out of the paper. This stuff sound wonderful.
Martha
Wow, Dnut---one spoon of that relish, & I'd be out for the count...but it does sound delish.
The alcohol boils away so it won't make you tipsy RD. However, my fruit salad makes some peoples fall down cuz no cooking involved and the fruits are marinated in different liqueurs. Note that no one is allowed to fruit and drive at my dinners. Its a strict house rule.
All guests may partake of all they can eat
but whoever imbibes of my juicy freet
please leave your keeze, and proceedth by feets.
Wow - sounds too sweet also.
What a profound poo hum jadajoy! I'm going to print it on little cards and put one with each serving. Victor the sweet is balanced by the dressing which includes saskatoon vinegar, lemon and smushed juniper berries.
I'd love to see the recipe for the fruit salad, dahlianut. We go to some parties that could use loosening up. (And we're not part of a group where anyone would ever drive under the influence, so all's good there.)
I will dig it out Polly.
Thank you!
Feed it to the mountain lions!
I have enough trouble with tipsy chickadees staggering around after eating the fermenting cherries Victor. Although at least I probably wouldn't accidently step on one (maybe). I wonder what DH would do if I put a big yellow postie on the door 'DON'T STEP ON MOUNTAIN LION'. I put one up for Chick and Dee every year.
Or, 'House protected by soused mountain lion.'
Great poem JadaJoy! Dnut, I'd love to see the saucy fruit salad recipe too. My thanksgiving dinner guests would enjoy it for sure!
Victor I think the Chicken Police would make me take that sign down sigh.
Thanks. I have some liqueurs i'd like to try in your salad dnut when you post it.
Saskatoons. Haven't seen any of those since I watched a bear eating them on a mountainside when we vacationed in Cardston. We were on our way to take the boat trip to Goat Haunt. One of the guide's daughter was a ranger and she had a telescope set up to watch so we stayed well out of the bear's way. Wouldn't have done to come between him and his saskatoons. I never ate any myself.
Martha
You guys are really making my mouth water! All that stuff sounds yummy!
Karen