Big watermelons are a challenge.
Where do you keep them? They take a huge amount of fridge space and are heavy.
We lived in Esk a few years ago. A watermelon growing area. I miss buying huge watermelons for $2 at the farm gate.
A farmer told us this. Put the watermelon in a shady spot in the garden, until your ready to eat it.
We did this at Christmas a couple of weeks before we bought the watermelon popped it on some straw in the garden.
We didn’t eat it till about 10 days after Christmas.
The one in the photo I bought 10 days ago. From the back of a farmers ute. Very fresh.
I’m using it tonight for a family dinner.
It hasn’t been the hottest summer on record. They have been slow to ripen. Logan food gardeners who are about 30 mins away have their mangos in the freezers already.
However the size and taste is incredible. They are so sweet. This tree is truly my favourite in the garden.
Finally starting to ripen.
I think they have taken longer in the bags. Though there is no sign of fruit fly. I’m not sure if I would use them again. We have about 30 mangos on the tree still. I’m not sure what kind they are but they are very sweet.
Put a cotton pillowcase in a bowl of water with a good splash of vinegar.
Wring out excess water.
Keep ham in this rinsing out bag in vinegar and water every day.
Once it starts to get to the end. Slice up left over put into ziplock bags and freeze small quantities to use in a myriad of meals.
Use the bone to make my Dad’s favourite and mine pea and ham soup.
Omelettes and frittatas
Ham and eggs
Baked potatoes with ham and cheese
Ham cheese toasties
This will be the 3rd Christmas in a row we’ve cooked Jamie’s Christmas recipes. The Jerk ham is my favourite.
I love my Christmas leg of ham. It starts here a full Leg and ends with the bone cooked into pea and ham soup.
My butcher cures their own Hams
Hinterland Choice Meats
8 Cloves Garlic
2 Onions cut into quarters
8 Scotch Bonnet Chillis seeds and all
2 tbs cinnamon
2 tbs allspice
1 tbs whole cloves
1tbs Sea salt
1tbs. Black Pepper
Bunch of thyme
250ml Malt vinegar
Food process into a paste. Don’t worry if it’s really hot because it’s just on the edges of the ham.
Because the ham is so large, I usually double the mixture. Any left over can be used with fish or chicken.
Peel skin off Ham
Criss cross ham all over
Pour over seasoning
Bake at 180 for 2 h0urs basting every 30 mins
Mix Marmelade and Rum together. Baste Ham every 5 -6 mins for another 30 mins. Until the coating is crisp and glazed.
This year instead of netting the tree we have placed bags over the fruit.
The first is bats won’t get caught. We did have one last year that we were able to release. This year there will be nothing to catch them in.
The 2nd is fruit fly. For the first time this year we have had a bit of fruitfly in some of the tomatoes. I want to protect the mangos but I am concerned I’ve left it a bit late. There is nothing to do now, but feed the tree and wait.