Re: Question about Chaenomeles
- Subject: Re: [SG] Question about Chaenomeles
- From: L* K*
- Date: Sat, 6 Apr 2002 08:37:06 -0800
----- Original Message -----
From: Bobbi Diehl <diehlr@INDIANA.EDU>
To: <shadegardens@MAELSTROM.STJOHNS.EDU>
Sent: Saturday, April 06, 2002 4:44 AM
Subject: Re: [SG] Question about Chaenomeles
> Sue,
>
> Your point about depression-era food is well taken, but that's not the
> association I have with quince jam. I've loved it and eaten it for years,
> and a couple of years ago in Switzerland we had it for breakfast every
> morning, with lots of fresh butter and the Swiss version of croissants,
> and I was quite content. I don't think there is a more interesting jam out
> there, although boysenberry comes close. Now mind you, I am talking about
> JAM, not jelly.
>
> Well, that does it. I'm going to plant Cydonia. :-)
>
Oh, do. There is nothing on this earth nicer than the smell of ripe
quinces.
Quince jam, quince jelly, quince paste, and even quince pie,
are all so wonderful that I cannot describe them.
I have an immense flowering quince in my front yard: it makes two
or three hard little fruit a year, and they are nothing like the real
quince.
I adore my flowering quince, but I'd be even happier if there was one more
sunny spot in my yard and I could plant a real quince there.
Lucy Kemnitzer
