First of the mangoes

While it is still early days, I have seen mangoes at the markets, and already eaten a few – yum. Won’t be long until they’ll be trying to move them by the box load and I can make my stock of Mango Sauce.

Mango Sauce has a special significance for my family. Mangoes were one of my mum’s favourite fruits. She’d look forward to them every year, even on the dry wheat farm where we grew up, far from any mango crops. She’d hunt them down, or friends would send them by freight.

She’d make Mango Sauce every year when they got too ripe or were cheap at the markets, and we would all be sure to get a bottle or two. This recipe even appeared on her funeral notes. Note it is called ‘The’ Mango Sauce recipe. Enjoy!

MangoSauce-sml

It’s getting to that time of year

In Melbourne, Australia, you know Spring is coming when you smell Sweet Pittosporum and Jasmine in the air. Considered weeds by some, both are planted (and appear uninvited) in gardens and parks all over the city.

This smell brings with it the promise of fresh red berries, plump dark cherries, aromatic nectarines and peaches, golden apricots and more. It’s one of the first signs that Winter will soon be over, that warm days and evenings are coming, and that all the good stuff will be in abundance at the markets soon.

I love this time of year, and look forward to all the delicious summer fruits. I plan ahead – gathering jars and lids, putting reminders in the calendar, and mentally setting aside time to make my supplies of jam, sauce and bottled fruit while the picking is good.

Afterall, there’s nothing like the experience of a full to bursting pantry, with plenty of jars to last you and your family until the next summer, and a few for gifts. It makes me feel like a wealthy woman!

This year, I want to record my makings, and share recipes, stories and poems from – and inspired by – my mother’s book Windfalls (see About).

I’ll be back soon with more…