#guava paste

[morethansalad]

Vegan Rosca de Reyes (King Cake)

[fullcravings]

Guava and Cheese Pastelitos

[hoardingrecipes]

Romeo and Juliet Bites

[ediblegardenspointloma]

In My San Diego Garden and Kitchen

Vegetable harvests took second place to the fruit last week. You would think I’d lead with apricots or strawberry guavas. But looking at my blog landing page and the photo of the bush beans, I decided the beans were a splendid complement to the thumbnails of the previous four posts. Art over accuracy?

The apricot harvest is complete. Over the last ten days we harvested 51 pounds of apricots. The season total was 78 pounds over a month. The flavor and size of the three varieties, Gold Kist, Blenheim and Royal Rosa were the best we can remember. Last year’s total was 60 pounds both under the best year of 150 pounds. We don’t expect to ever repeat that as the “tree” (three trees pruned as one) is now thirteen years old. With five years of drought stress (2013- 2017) we lost some major branches.

The freezer was nearing capacity, so I rounded up all the canning jars I could find for apricot halves. I hadn’t canned for over thirty years and had left most of my canning jars in Massachusetts when we moved. My water bath canner did come to California though and with a quick review of the USDA’s National Center for Home Food Preservation and a recent Ball Blue Book I was ready. I used all my jars which was only ten but there was renewed pride in my accomplishment. In New England we canned dozens of quarts of applesauce and Bartlett pears every year from our fruit trees.

With such abundance we shared apricot gifts with neighbors and family.

The rhubarb plants are huge so I managed to make several quarts of rhubarb-applesauce with apples from our espaliered tree.

Today it’s Triple Berry Rhubarb Jam.

Until recently, my freezer contained 15 quarts of frozen strawberry guava puree. I gave several away to a friend who loves the puree as much as I do.

Then, in a jamming marathon I made 30 jars of strawberry guava jam. My sister and I often make jam together but not this year with the coronavirus overruling.

Learning of my guava puree surplus, a friend asked if I had ever made guava paste. Admittedly, I had never thought of it but was enchanted by my first taste many years ago. So an internet search gave me a sense of what to do. With guava puree, lots of sugar and several hours of attentive cooking I had guava paste, richer and more flavorful than the tinned Goya guayabate I remember.

Loveliness is everywhere. You just have to look. I found it at the sink washing dishes recently.

You may enjoy seeing what other garden bloggers harvested last week at Harvest Monday hosted by Dave at Our Happy Acres.

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[onlyvegetarianrecipes]

Guava and Cream Cheese Empanadas - Vegan!

Vegan and Vegetarian Recipes!

[popsixsquishcicerolipschitz]

Brazilian Goiabada Cremosa Guava Paste

[morethansalad]

Vegan Quesitos (Puerto Rican Cream Cheese Pastry)

[morethansalad]

@/blackricanvegan on Instagram: Vegan Guava Cornbread

Recipe

Mix dry ingredients 1 1/2 cornmeal 3/4 cup a/p flour 1/2 cup raw cane sugar 1 tbsp baking powder 1 tsp Salt

Mix Wet ingredients Flax egg ( 1 tbsp ground flaxseed 3 tbsp water) 1/4 cup guava jelly 1 cup non dairy unsweetened milk 1/2 cup melted vegan butter 1 tbsp avocado oil

Pour wet ingredient into dry ingredient bowl and Fold the mix together (Do not over mix)

Oil up your baking pan or cast iron skillet (I used coconut oil) Pour your corn bread mixture in Lightly top the mixture with guava jelly and work it into the mixture

Allow to bake at 400 degrees F for 15 minutes or until golden brown

Top with guava butter Guava Vegan butter Salt Rosemary

Serve warm Buen Provecho