Monday, June 18, 2012
Tuesday, June 12, 2012
|Yuzu, macadamia, tamarillo, Banana bread. All from the garden|
In 1976, the beautiful and irrepressible Mrs Kinoshita planted a Yuzu seed in her Sydney garden, and waited faithfully.
Finally, this year the tree went berserk, and created 34 years worth of rare citrus fruits, all in one go.
So I had to make the trip out, to see this sight, meet this lady, and get some gold in my hands.
|Yuzu finally fruiting in Suburban Sydney|
You see, I have reproduction on my mind.
|Cecilia and Kinoshita-san|
When I planned my first Japanese Edible Garden, back in Inner Melbourne, the beautiful Fragrant Yuzu was first tree on my list. You just can't get them in the shops, and I had visions of everyone coming and visiting my house, to sample the Yuzu in my new garden.
|Cecilia's Japanese-hybrid Edible Garden|
How did it go?
Even the best nurseries had never even HEARD of Yuzu.
My dream went all quiet.
|Chawan Mushi, Japanese savory custard. I helped make it!|
Yuzu is an essential ingredient in Ponzu, the beautiful dipping sauce that sometimes comes with oysters, at fancy restaurants.
A curl of Yuzu rind is indispensable for making the lovely savoury custard, chawan mushi, full of treasures.
|Broad bean seedlings grow in the balcony greenhouse|
|One corner of Mrs Kinoshita's huge edible garden|
This winter, my mates and I are preparing a Japanese edge garden Project, for growing, cooking and eating cuisine that will get you living to be very very old, and having a thrilling, love-filled time, the whole way.
Who is going to lead a grafting workshop for us?
I'm new to Sydney, and don't know where to get the rootstock.
Contact me if that's something you are good at.
Contact me if its something you aren't good at yet, and want to be.
|Reproducing, the grafting technique|
Most people don't know it, but pretty much every fruit you buy is grown from a clone.
They choose a really nice branch of a guaranteed-delicious fruit tree, and splice it onto a boring but reliable 'base', or rootstock.
Learn to do this, and your life will be rich and delicious.
Kinoshita-san now 80, immensely active, and proof that getting older makes you richer automatically. The trick is, invested in gardens
Grafting workshop at Sydney Permaculture Institute July 22, 2012
How to make Yuzu Ponzu
Posted by Cecilia Macaulay at 3:29 PM