My November garden is a garden full of promise. The fruit trees are covered in baby fruit: dull, green plums; fuzzy peaches and almonds; tiny figs and green-red apples. There are lots of unripe tomatoes in the veggie patch and the zucchinis are coming along well, but the capsicums and eggplants are yet to flower.
Every day after work I go for a stroll around the garden, checking for insect damage and fruit drop, and admiring what I hope will be an impressive harvest in summer and autumn.
This post is part of the Garden Share Collective (GSC), a group of gardeners from around the world who photograph and write about what they are growing each month. Each month the GSC has a theme and the theme for November is ‘harvest’.
Most years I plan for harvest time by assessing which plants are producing well and dragging out my favourite recipes. But this year is different, because in September I gave up sugar, and most recipes for preserves, jams, pickles and chutneys contain sugar, often in quite large amounts. I’m trying not to eat any kinds of sweetener apart from fresh fruit in whole form, so I’ve also eliminated fruit juice, honey, maple syrup, golden syrup, coconut sugar and rice bran syrup.
The options that remain for preserving my harvest without added sweeteners include:
- fruit leather
- dried fruit
- fruit eaten fresh
- bottled fruit without added sugar
If you have any fabulous sugar-free recipes, please let me know. I’m happy for you to leave a link in the comments.
I intend to plant some more basil as the chooks ate the last lot, but apart from that I won’t plant anything new until the risk of summer heat waves is over.
- Assess plants for heat stress and water as necessary
- Keep weeds in check