Green Papaya Compote

What should we do when we have soo many green papayas on the tree?




Green Papaya Compote, of course!




We don´t have real winters in most of Brazil, so no need to preserve seasonal fruits or vegetables - we have them all year round. When we do, it is because we want to eat it for our afternoon snack (we call it "afternoon coffee" - café da tarde). Green papaya compote is one of the most popular, as papaya trees can grow anywhere taking up little space.

RECIPE: get a fully grown green papaya (not baby one, but before it starts to ripen) from the tree. Let it stand one night to draw out milky sap. The next day, peel it, cut it into pieces. Thicker pieces make creamier ones. Let the pieces soak overnight in water with one teaspoon of baking soda (for a crispy outside and creamy inside). Add sugar (less than a kilo of sugar for a kilo of green papaya) and about 2 cups of water to make syrup. Cook all the ingredients together with cinnamon sticks and cloves. Optional: add 2 fig leaves for aroma. This is a homemade recipe. You can have syrup in various degrees of thickness, color, or sweetness.

Green Fig Compote

I have a young purple fig tree with lots of green fruits...





So I had a good idea!





Made into green fig compote and served with Gorgonzola cheese...



Today I sliced the figs, placed over crackers, and sprinkled with Gorgonzola cheese for our afternoon tea at the church. It was rather an exotic plate for the type of cheese. Brazilians usually like to combine homemade preserves with fresh farmer´s cheese.

RECIPE: A bit laborious but well worth it. Pick green figs with gloves (or the milky sap may cause allergy), wash them, and put into boiling water for 10 minutes. Put them into the freezer until rock hard. Under the running water, peel each fruit (unless you don´t mind the skin). Drop peeled figs, some whole, some cut into half (your choice), cover with water, and add coarse sugar (granulated sugar is fine) to your taste. Usually, 1 kilo of fruit calls for 500 grams to 1 kilo of sugar. I used something in between. I allowed the fruits to cook and added a little more water to keep the syrup level at fruit level (that is, plenty of syrup). To make the compote taste and smell like figs, I added 3 leaves while cooking. Very often, we make green papaya compote (same process) but add fig leaves for the aroma. We like to add cinnamon sticks and cloves.

Turmeric Time

That´s how most of us know store bought turmeric - as a yellow powder






But it actually comes from a gingerlike root - Curcuma Longa





It starts from a plant like these - the leaves should be dry (mine are not quite yet)





Dig the small roots out to your joy!





Such a delight to see these wonderful "gold from the earth" - as it is known in certain parts of Brazil - sunbathing




For culinary use, I can just smash it, cut it, or grate it into the cooking rice or stews. But if I want to store it in a powder form, I heard, I need to boil, dry, and grate. Some people just sun dry it before grating. In either case, you will be rewarded with bright yellow tainted palms just like Moroccan women.

Life Never Left Us

I was going to write “life is slowly coming back to the farm”, but, in truth, life never left us. A series of new happenings made me aware that life continues on, in its eternal cycle. It rained after a long drought. The very hot days are over now. It´s the Fall season. I am planning to start a new vegetable garden, in a smaller scale, closer to my house, in its original place. The “professional” spot where we cultivated two years ago was yield to the cattle. I rented out the spot. I have called the carpenters to build a structure that will hold a net that blocks 30% of the sun. And hopefully, it will stop white butterflies from sitting on the leaves. It looks like a greenhouse, except that it is not temperature or rainproof. Vegetables don´t grow too well under the hot sun, and that´s why it´s mandatory to have all this netting. The old patch didn´t have it – I had great veggies, but, they were tougher than the ones that we find at the market. I am excited about this new project. More than having a passion for growing veggies, I love freshly picked leaves for salads and the freedom from visiting the farmers´market. A few days ago I was looking for watercress for a special dish (oxtail stew). No grocery stores would have it, so I needed to wait for the market´s day in order to prepare this food. Sometimes I want cilantro, and almost no one has it. Fresh basil? I think I am the only person who loves it. In less than a month, I should have arugula, which is one of my favorite leafy green. In four months, my garden will have all that I used to have before, and probably nobody else in town. Who can grow (or know) celery? Peas? Edible flowers? Just me who had the privilege of living in the San Francisco Bay Area.