Fresh is always best

Baby butter beans in the making, our first ever rock melon and some sweet basil in our very small but productive little vege garden. The sweetcorn silk is browning off and the cobs are getting fat. Two tomatoes have been picked and enjoyed. Lots of lettuce coming on. Fresh beetroot is going well. Yesterday I picked a huge bunch of flat leaf parsley and made brown rice tabbouleh for lunch and some left over for today.

We were gifted a big bag of passion fruit recently and I made that up into a wonderful sauce for pouring onto ice cream, divine. Here is the recipe I used, it is from Jackie French via Burke's Backyard archives. This might come in handy when you are given a whole lot of these gorgeous fruit and the only thing you can think of is freezing the pulp in ice cube trays. Darling Daughter also made Passion fruit Butter Biscuits which are very scrummy also.

Passion fruit Sauce

Ingredients

1 cup water

2 cups white sugar

1 cup passion fruit pulp

juice of 2 lemons

1 teaspoon tartaric acid

- Put the water and sugar into a saucepan and boil for 5 minutes.

- Add the passion fruit pulp, lemon juice and tartaric acid. Boil for another three minutes then take off the heat.

- Strain out the seeds and pulp, and pour the mixture into a clean bottle.

- Keep the bottle of sauce in the refrigerator, and use it within a month.