Our Pineapple Quince Harvest

At the turn of the 20th century almost every rural family had a fruiting quince tree they relied on for medicine, pectin, and fragrant, long-lasting fruits. The varieties we offer have delightful pineapple-like flavors. They are prized for cooking, jelly making, and adding to apple cider. Quince trees are self fertile and showy, with big white blossoms in late spring and unusual, fuzzy yellow fruits in fall. ~Raintree Nursery

Quince must be cooked before enjoying.

We really look forward to the quince harvest. The bright yellow quince is  exceptionally hardy and requires effort to prepare. Way too tannic to be  pleasant when eaten raw, the quince must be cooked before it can be used. One can make vinegar (a very time-consuming process) or a Spanish paste called membrillo, that pairs excellent with cheese. Vincent also candies it or poaches in honey water to make the perfect soft bite. 

Candied Quince

There's a lot of hard work that goes into the food that we prepare but also a lot of joy. We hope you will join us for dinner.

The Final Dish: White Chocolate-Grapefruit Mousse, Our Candied Quince, Gingerbread, Grapefruit Reduction

cooking, Eating with the Seasons, Farming, Local FoodTyla Nattressquince, candied quince, dessert, gingerbread