Daytime temperatures are in the 30s, and the aubergine plants are flowering again:
and there are small aubergines growing:
But we’ve picked the first of the pumpkins to store for the winter, five that we thought would be butternut squashes but which seem to be a hybrid:
and we’re making the first batch of membrillo with windfall quinces (more on this when it’s finished bubbling away on the hob):
How exciting that you already have membrillo – hopefully we will too in a few weeks! We are in northern Spain and experiencing most definite autumn weather while the rest of Spain in sweltering!
It’s a bit early, but these quinces were lying on the ground so I didn’t want to waste them.
Quince paste is a real treat – mmmmm! I await your recipe. No question that it is still summer here but we’re hoping against hope for a chance of rain maybe next week. Fingers crossed…
I’ll put the (very simple) recipe in my next post. I hope you get some rain – we haven’t much either, but it’s not nearly as bad here as where you are.
It is weird, isn’t it? You really don’t know in which season you are!!! We are still getting gorgeous tomatoes…
We’re still picking tomatoes too – lovely!
WE used to make quince jelly.. I love those ugly inedible things! c
Yes, it’s amazing how edible they become when they’re cooked, isn’t it?
Mmm, membrillo, fantastic stuff! We finally had a taste of summer weather last week but today we are back to coolness, the fog has barely cleared from the valley and it’s breezy today. I hope next year we have a real summer…
The pumpkins are pretty, I hope they turn out to be tasty too.
The sun may shine here, but I don’t like the way the days are shortening.
Look forward to the recipe. I love quince.
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