If you're lucky, you have friends that get you. I am lucky. This time
last year Cayce and I foraged in the Bay Area and I fell in love with
bay nuts
and
feijoa.
This year, feeling sorry for myself as I recuperate from knee surgery, I was brought out of my funk when a fragrant box arrived on my doorstep. I knew right away there were feijoa inside.
Their perfume is outstanding. And tucked in and among the fragrant fruit were two bags of bay nuts. Such riches.
So what do I make?
hot pepper and feijoa jelly?
feijoa ice cream and feijoa cake with feijoa syrup?
Here in the NE we can't grow feijoa, so it's not an ingredient I'm super-familiar with. But I love it! And I'm determined to make the most of this rare harvest.
I'd like to try something new. Cayce's going to make wine, which is tempting... But I'd love to hear suggestions from any feijoa lovers out there. And if you can work bay nuts into the recipe, well, that would be the icing on the cake. Maybe literally.
3 Comments:
Don't know feijoa at all, but thanks to this post hope to try it someday!
The bay nuts you gave me were fabulous with brussels sprouts and raw cranberry relish. I know you're not a sprouts fan, but I highly recommend the bay nut/raw cranberry combo in some form.
Whatever you make, please oh please oh please, I want to try it! Sounds delicious.
one of these days again, we will have enough moola to come back east and cook up a storm and drink red wine (or wine you've made, that's good too) and sit around that campfire...one of these days again...
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