Comments on Root Simple: Quince: the "Poster Child of Slowness"

I recently purchaced a home with a quince 'tre...

2009-11-04T12:49:04.469-08:00

I recently purchaced a home with a quince 'tree' in it. Its very bushy and appears to be diseased based on the nodules on the branches...

A couple of chef friends of mine were excited that I had all this quince fruit to give to them. They convinced me based on the smell that it may be worth trying to save the 'tree'. Apparently it is often used with apple. Any advice as to how to go about removing diseased sections or transplanting?

My folks tell me 'bare root season' is coming up and this is the best time to do the drastic pruning, planting etc that will be needed in my new excitingly large but sadly neglected backyard.

Hmm... maybe we should try making a batch of jam w...

2009-10-29T20:21:51.765-07:00

Hmm... maybe we should try making a batch of jam with quince. I wonder what other fruit flavors it would go well with.

Hi. In Portugal (where i'm from), quince is al...

2009-10-29T09:27:19.973-07:00

Hi. In Portugal (where i'm from), quince is almost an "institution". For centurys we cooked it into the country's most popular marmelade: Marmelada.
If you are wondering about the similarity between those two words (marmelade and marmelada), i can explain. In portuguese, quince is called "marmelo" and the result of cooking it with sugar is a very unique sweet called "marmelada". The sailors in the old world would carry it on their ships because it could be kept for years, and thus spreading the word, nowadays one of several english words derived from portuguese. The tradicional marmelada is not soft or with gelly texture. Its hard and it is cut with a knife. You can make gelly, but using only the fruit's skin. Loved your book. see you. Nuno Valente