Waiting for a coffee delivery near Macrina on Queen Anne.
Last night and this morning it rained a lot. A good soaking rain, but definitely not good if you are walking around in ballet flats and without a hat. The garden can use a soak and the lawn is greening up. Honestly, if you don't have to be out, it is a good day to stay home and curl up on the couch with a good book. In my case, it is readings on the theory of planning. I'll leave the new Earl Emerson for the evening after my seminar.
So today we hit the West Seattle Farmer's market in search of roasted green chiles, made a lovely omelette. Yum.
I managed to coax mom to give me her recipe for candied arctic kiwis that she serves as a compote. I hope it works and is lovely as hers. I also finished cooking up the last of the home grown tomatoes into sauce. It isn't the usual bounty, so I'll be freezing instead of canning.
Kiwi Compote - Step by Step.
1. Get the ingredients together. 1 cup water, 1.5 cups of sugar, 1 pt container of firm, but ripish arctic kiwis.
2. Make a simple syrup of sugar and water. Bring to a boil and then cool.
3. Add kiwis and gently heat, you don't want them to burst, like cranberries. However, that would be novel for Thanksgiving.
4. Once they are heated through, you can take them off the heat, put them in another container and refrigerate. The sugar will be absorbed and you will have glaceed kiwis suitable as a compote.
Also picked the rouge vif d'etampes pumpkins and our hubbard squashes (tiny, weeny and bubba) and started putting the P-patch to bed. Unlike last year, we did not have a bumper crop of winter squash. One lone delicata squash in one bed. It was sort of pathetic. However, live, learn and next year, plant acorn squash.
