Home is my happy place

I’ve been on Oahu for a week on business and the weekend before we were there visiting family.  It’s nice to be home.  I got up early and exercised.  This is actually quite a big deal for me because I fell of the exercise wagon awhile back, and couldn’t even see the dust of the wagon anymore – that’s how long it’s been.  I started back up on Oahu because our training started later than I normally go to work and since my commute was an elevator ride instead of a 40 mile drive, I had plenty of time to go to the gym, no excuses.  Except for the first two days of having difficulty walking because my legs were so sore, I was happy to start this routine again.

So now back at the homestead.  I took a nice stroll through the farm with my camera to check things out and just enjoy the morning air.  So some happenings:

Tangerines:

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This may not seem that exciting, but to me it is.  All along my drive to work and through Hilo town I see houses with mature tangerine trees that are just LOADED.  They have so many tangerines they don’t know what to do with them.  But alas ours at home have none or very few every year.  We have two trees.  Well this is the year, we’re going to get tangerines!  Lots of tangerines.  I’m so excited to finally have them.  Not sure what it can be attributed to, but we are definitely seeing more bees than we have in awhile so I’m sure that’s part of it.

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I stumbled across this gorgeous little bird’s nest in our soursop tree.  It was high up, so it was hard to get the shot in focus, and although I didn’t capture the whole thing, I liked the way this photo came out.  This bird did a lot of work on her little home.

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I fed the ducks, geese, geese and chickens.  For the most part the birds all get along.  I love the variety.

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I picked some black raspberries for breakfast.  We’ve got a bunch right now.  I can always get my husband to pick these with the promise of fresh scones.  This is a thorny little plant, but the berries are worth a poke now and then.

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Our red bananas finally have a bunch.  I’ve never had them before, but I believe they’re more of a cooking banana.  More on those once they’re ripe.

We have a pumpkin vine starting again, which will be nice for the holidays.  We have lots of guava, so I’ll probably be making some more jelly soon.  The new coffee plants my husband planted in our new coffee field are growing so well.  The dragon fruit season is winding down.  We still have quite a few, but not a ton for selling.  The starfruit is loaded as is the breadfruit.  I ended up bringing about 60 breadfruit into my office to give away.  I didn’t realize there were so many breadfruit lovers.  It is a versatile fruit.  In addition to the tangerines, our other citrus are doing well, and we should have a number of different types of oranges this year.

Today is just touching base and putting things away from two weeks of travel.  Tomorrow, coffee bean picking … maybe some black raspberries scones first!

 

 

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Guava guava jelly

We have a few guava trees on our property.  The most prolific one is right next to one of our ponds and many of the guavas end up in the pond.  Unfortunate for us, but the ducks eat them so not as unfortunate for them.

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So I spent the morning making guava jelly (while humming the Ka’au Crater Boys guava jelly song the whole time).  Not sure if my nephew Mika reads this blog, but yes, I’ll be sending some his way.  Guavas have a lot of pectin, so making jelly is super easy.  I simply cut the guavas in quarters and boiled with a little water for about 45 minutes.  Then I strained all the seeds out.  Once I had the juice, I measured it.  You’re supposed to use equal part sugar to equal parts juice, so I had 8 cups juice, which technically means I should’ve used 8 cups sugar.  I used a little less sugar just to try and be “healthier”.  But as anyone knows who makes jelly, if you don’t use sugar it’s not going to jell.  I also added about 1 cup of lime juice. It’s a little more lime juice than most recipes call for, but guava jelly is super sweet, so it adds a tiny bit of tart.  I then boiled everything together again, first a rolling boil to dissolve the sugar, then a steady boil (I set my stove to 6 out of 10 in heat) for about half an hour.   It’s super important to stir throughout, especially if the sugar hasn’t dissolved; one it can actually burn, and two it can boil over your pot.  Sticky jelly all of your stove it not fun, and unfortunately I keep learning that lesson over and over again.  DO NOT leave a pot of jelly unmanned on your stove for more than 2 seconds.  Don’t do it, I tell you, it’s a mess.  I digress, after it’s cooked and you test for readiness (I use the cold spoon test – dip a cold spoon into your mixture, let it sit, is it starting to get tacky – yes, it’s ready, no cook a little longer), pour into jars, boil jars, then Pau – Guava jelly.  Well not quite, done, they have to cool and set, but that just requires waiting.

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Finished product

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It came out a dark red color, I think because I used an organic raw sugar instead.  It’s usually a little more pink colored.  It tastes pretty good if I say so myself.

I also picked up lilikoi today; I say picked up, because you’re literally picking them off of the ground.  If you try and pick a lilikoi on the vine, it’s not going to be ready, be patient, let them drop – they’re sweeter that way.  Lilikoi jelly is my husband’s FAVORITE!  Last year, we had a horrible year, and only had a handful of lilikoi.  Usually we have a loads.  This is year is better than last, not like our normal yield, but I should have enough eventually to make some jelly.  I also make a mean lilikoi liqueur.  I hope I have enough lilikoi this year to make some of that as well.  We have a number of varieties of lilikoi on the property.  The purple one is new and isn’t fruiting yet, but our orange and yellow varieties are fruiting.

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You can see the difference in the two in the picture above.  I find the yellow one slightly more tart and the orange a little sweeter, but they’re both delicious.

We have a lot of fruit right now.  My son took the picture below.  Not only did he take the picture, he harvested all the fruit.  I saw it on his Instagram account, and wished I had the picture for my blog.  Little did I know he actually took some pictures of the yield with my camera.  What a nice surprise.  (Bananas, pineapples, mangoes, starfruit, dragonfruit, papaya, pumpkin, and breadfruit, oh my!)

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He took a bunch of pictures.  I love this one, because Otis is licking his lips.  He loves bananas!  I made some pumpkins soup out of the pumpkins, we dried the pineapple, my son gave some of the breadfruit away (we have SOOOO many if anyone wants), and we’re slowly eating or giving other stuff away.

I feel extremely grateful for this little piece of heaven.  But most of all I’m extremely grateful for my husband.  The property was beautiful when we got it, but all the trees, and ponds, and fruit and vegetables, that was my husband’s work.  He is the hardest worker I know.  When he comes home from work, he’s in the garden.  Every weekend, he is in the garden.  While I know for a fact, it is a lot of hard work for him, the farm is his church – it’s his place to connect and be grounded.  He loves it, and I love that he loves it. I’m grateful everyday for him.