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11/17 The EPP Orchard at Sunset.
Cuttings and Propgation workshops, coming in spring 2018
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Carolina Madera updated the group photo in Edible Plant Project (.org). ... See MoreSee Less

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Thank you Joni Ellis and Faith Carr! ... See MoreSee Less

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Yoiks, looked up and saw how late this is! Kinda been busy
Here’s your….
11/18 – 11/20

NOVEMBER Barter Market
9:30 am – 1:30

441 Farmer’s Market
Fall Harvest Festival
8:30 am – 11:30

Swallowtail Fall Festival (FEE $17)
12:00 am 10:00 pm

Fall Plant Swap (mostly succulents I hear)
Curia on the Drag
11:00 am

Tour de’Farm (FEE $20)
12:00 pm – 5:00 pm

Grow Gainesville’s 3rd Monday Meeting November
“Parking Lot Conversations”
7:00 pm –
In the parking lot at 219 NW 10th Ave
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November 18, 2017, 9:30am - November 18, 2017, 1:30pm

LAST BARTER MARKET OF 2017 JONESVILLE November is always a great time of year to be outside and our...

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Thanks Michael Adler for sharing prickly pears. I finally was able to not be afraid to taste it. Thanks for doing all the hard work of cleaning the spines off.

Where they burnt off or shook around in a bowl in water with other pears? or do you know a better way to clean them?
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Pindo (Butia) Palm Sorbets

Recipe submitted by Miranda

The Butia Capitata Palm – also know as the Pindo or Jelly Palm – grows all over Gainesville and is fruiting now (July!) Trees bear several large bracts of fruit which produce 3-5 lbs of fruit each. Refreshingly tart and sweet all at the same time – the Pindo Palm fruit tastes of pineapple and apricot in equal measures with a citrusy ‘finish.’ The flesh is a bit fibrous which means you may have to spit out the fiber after you’ve chewed the fruit, but is excellent for baking – for making jelly, fruit curds and pies! It makes an incredible, tropical tasting sorbet.

Here are my top 3 favorite Pindo Palm Sorbet Recipes of this (my first) Season! I am about to make my first sorbet of this – my second – butia season!

Pindo Palm Sorbet # 1
This is the one that tastes most strongly of the pindo palm fruit

2 cups cooked and strained Pindo palm puree/juice
1/2 cup sour orange or lemon juice
2 cups simple syrup (or more to taste)

Blend and freeze!

Pindo Palm Sorbet # 2
This is more generally tropical tasting

2 cups cooked and strained Pindo palm puree/juice
1 cup chopped fresh pineapple
1 cup chopped fresh mango
1/2 cup sour orange or lemon juice
3 cups simple syrup (or more to taste)

Blend and freeze!

Pindo Palm Sorbet # 3
This sorbet has a more dominant mango flavor

2 cups cooked and strained Pindo palm puree/juice
2 cups chopped fresh mango (or the best canned mango pulp *)
1/2 cup sour orange or lemon juice
3 cups simple syrup (or more to taste)

Blend and freeze!


Indian stores have the best mango pulp in tins. My local Indian store has Alfonso pulp in big tins. Alfonsos are the King of mangos and the fruit is startlingly intense in both color and flavor.

You can freeze a sorbet in a dish or tupperware – pulling it out every half hour to an hour to whisk it vigorously with a fork to break up big icy particles. These sorbets end up more like granitas – they are deliciously refreshing but not as smooth as a sorbet made in an electric ice cream maker.

The pineapple we used was one we grew ourselves. The miracle of pineapples is that you pop the cut off top of a pineapple into the ground and hey presto! a couple of years later it grows into a whole new pineapple! You have to live in a tropical place to get fruit of course! We were told we couldn’t grow pineapples in Gainesville because of the mini freezes in the winter but ours have grown and produced just fine!

Pindo Palm Puree

Wash the fruit in lots of water soaking it for a good 5 minutes and then swishing it about to make sure no ants or other creepy crawlies end up in your dessert!
Cut the fruit from the seeds, place in a pan and cover with water.
Bring to the boil and simmer until fruit is soft (15-20 mins).
Blend or process until smooth.
Push though a sieve with a wooden spoon (a cup or two at a time) to remove the fiber and squeeze the balls of fiber to get every last ounce of yummy juice!

Simple Syrup
1 cup of sugar
1 cup of water

Heat until sugar is dissolved. That’s it!
I like to make a big jar of it and keep it in the fridge to have on hand for lemonade or for spontaneous sorbet making sessions! I tend to use white/cane sugar or half white and half soft brown as brown sugar can cause the bright colors of some fruits to become dull.

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