From the garden to the table

Some of our favorite recipes with ingredients from our garden

Kumquat Marmalade

Avocado Dip

Preserved Lemons

Spicy Shrimp

Kumquat Chutney

Strawberry-Lemon Jam

Kumquat Chutney

2 cups kumquat, halved and seeded
1 tablespoon olive oil
1 sweet onion, chopped (about 1/2 cup)
1 Granny Smith apple, peeled, seeded, chopped (about 1 cup)
3 tablespoons red chilies, seeded, minced, divided
1/2 cup dried apricots, chopped
3/4 cup water
3/4 cup sugar
3/4 teaspoon salt

In food processor, finely chop kumquats. Heat oil in medium saucepan over medium-high heat. Add onions, apple and 1 tablespoon chilies. Cook until onions are soft, stirring frequently, about 4 minutes. Add chopped kumquats, apricots, water, sugar and salt.  Bring to a boil, stirring until sugar dissolves. Boil until mixture thickens, about 8 minutes. Stir in remaining chilies. Fill into sterilized canning jars, seal.
Serve warm with pork tenderloin.