Italian Parsley

I'm starting to get a lot of Italian Parsley. I do not know how to use it all, so made it into a paste using Olive Oil and froze it.

Tomato

These Tomato plants are just about over, so I started some new seedlings. I wish I started them earlier, but I was out of the area and just got around to it. 

Here are some seedlings that I planted on the 20th. I removed some old Tomato plants, rejuvenated the soil, and transplanted these two seedlings.

Newly transplanted seedling.

 

Tomato (Cherry Tomato)

(11/28) My neighbor gave me some Cherry Tomatoes today. They are perfect.

I selected the largest Tomato and planted the seeds. I used ten starter cubes, but estimate there were roughly 50 seeds, so put about five seeds per cube. They should start to sprout in about ten days. 

Papaya Tree (Office Plant)

I took a Papaya sapling to my office in January and recently noticed it had a Papaya fruit. I was surprised since this plant is in my office with no window or natural sunlight. Interesting!

Beans (Okinawan String Beans)

(11/25) I planted Okinawan String Beans about six weeks ago. I picked a few today. There are tons of flowers, so expect to get many more in a week or so. 

The leaves and beans look like standard String Beans, so not sure if there is any actual difference.

White Daikon Radish

(11/25) My giant White Daikon Radish are really starting to grow.

 

Malabar Spinach

I picked about a quarter pound of leaves to make a salad and took pictures before and after, but could not tell the difference because there as just too many leaves.

I boiled the spinach for about 30 seconds and rinsed it in cold water. Then I squeezed the water out and sliced it up. Next I placed the Spinach in a dish, garnished with Bonito flakes and sliced Tomatoes and added some Tsuyu dressing. Super healthy and delicious. 

Japanese Sweet Potato (White Satsumaimo)

I planted these Japanese Sweet Potato slips on 26 May making them six months old. 

I can see a tuber coming out of the soil, which makes it apparent it is time to harvest.

I cut the vines at soil level and set them aside. I would cut the ends off to use as slips for replanting.

I spread out a tarp and place the container on its side.

I flip the container over and spread out the soil to find the tubers.

Large Beni Imo

Average size White Satsumaimo

This Beni Imo was rotten. The soil was too damp. I lost a few tubers, but drilled more holes in the container for better drainage.

I added some new clay soil for minerals, fertilizer and some plant food. 

I cut some slips from the vines I set aside and planted them.

I watered well.

Got 884g (1.9lbs) of Beni Imo.

Got 1,346g (2.9lbs) of white Satsumaimo.

Layed them out in a cool dry place to cure for 10-14 days.

Acerola Cherry Jam

(11/21) I started off with about 1kg (2.2lbs) of fresh Acerola Cherries.

Remove the stems and seeds. The result was 365g (13oz) of pulp. It is important to know how much pulp and juice there is to determine how much sugar to add. 

Boil the Acerola seeds, along with Apple skin and cores, to extract the natural Pectin, which is used to help the jam set. 

Mixed about 150 cc of water to the pulp (365g) and boiled it on medium heat for about 5 minutes and then put the mix in a blender to make it smooth. Be careful not to mix it to much or it will get foamy. You can still use it, but it will take longer to get the foam to settle down.

Place the mix from the blender back in the pan and add sugar (120g or 40% the weight of the pulp, 1 tbsp Vanilla Extract and using a strainer add the Pectin. 

Cook the mix on low heat until it gets to a consistency you desire. Some people use a metal tray that was placed in the freezer to determine consistency. Place a little jam on the tray and if it slides a little it is ready. 

This is what the jam looks like if it is not blended.

This is jam that has been blended.

Both are delicious. Let is cool, cap it and place it in the refrigerator. 

Tomato

(11/20) I got some beautiful Tomatoes. I've already started new seedlings using the seeds from one of these Tomatoes. I've found that Tomatoes grown during the winter season do the best and tastes so sweet. 

 

Honeysuckle

 

(11/20) There is wild Honeysuckle in the back of of my house. It smells so wonderful.

Plumeria

(11/20) My Plumeria tree continues to bloom.

 

Dragon Fruit

(11/20) These Dragon Fruit are growing quickly since I planted them in mid-October.

 

Acerola Cherry Tree (Barbados Cherry)

(11/20) Got a handful of Acerola Cherries today.

Carrots

(11/20) Carrots growing well.

Beets

(11/20) Beets are growing well.

 

Papaya Ice Cream

(11/20) Papaya Ice Cream garnished with Cinnamon.

I picked a few rip Papaya.

I cut them in half.

I removed the seeds.

I scoped out the Pulp.

I put the Papaya in a container and placed in the freezer. I needed 400g for my receipt and got a little over that.

I use a Vitamix which makes Ice Cream in 30 seconds using the following receipt:

Ingredients:

Papaya (frozen) - 400g (14oz)

Heavy Milk - 120ml (4oz)

Sugar - 60g (2oz) or 30g (1oz) Vanilla Protein Power

Vanilla Extract - 1Tbls (optional)

Instructions:

Add all ingredients in the mixer with the frozen Papaya on the bottom. Mix for 30 seconds or until creamy.

Okawakame (a kind of Madeira vine)

(11/20) My Okawakame does not look like my mother-in-laws in Tokyo and I could not understand why, but I learned that her plant is over three years old. The vine will get stronger and develop larger leaves as it matures, so I just need to wait another year or so. 

Malabar Spinach

(11/20) My Malabar Spinach is growing so well I am unable to eat it all.

Malabar Spinach develops flowers that develops into berries. The berries are eatable, but have no taste. Many people use them as food coloring. They have a beautiful purple color. I pick them and save the seeds for future planting.

 

Kumquat (Kinkan) Marmalade

Yesterday I picked all the rip Kumquat (Kinkan) and made Marmalade. I got roughly 1.1kg (2.4lbs) of fruit, which made three small jars of Marmalade.

How to Make Kumquat Marmalade

The weight of the Kumquats after final preparation is necessary to know in order to measure the amount of the other ingredients. In this case the final weight of the Kumquats was roughly 1000 grams after I removed the seeds.

What you'll need:

1. Kumquats
2. Sugar 400 grams (40% the weight of the Kumquats)
3. Honey (optional - 2 tablespoon)

4. Water 1000 grams/ml (same weight as the Kumquats)

How to Prepare:

1. Wash the fruit thoroughly 

2. Slice the Kumquats in half and remove seeds
3. Slice the Kumquats as thin as possible to include the peel
4. Add all ingredients into a sauce pan, cook on low heat, and stir frequently
5. Cook for about 20 minutes or until the desired thickness is reached
6. Remove and let cool. Marmalade will be thicker when cool, so do not over cook

Wash Thoroughly

Cut in half and remove the seeds

Thinly Slice

Add all ingredients and cook over low heat

Cook to desired thickness

Let cool and store the Marmalade in the refrigerator