FROUTEZINE-1r

7/31/2019 FROUTEZINE-1r

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deserted ruit.the ()route zine


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deserted ruit.

jessee john.

harvest lane 2012limited edition ()route zine number one

all content remains the property o jessee john.

printed at ???May 2012

1/100


3/21

A discovery got me thinking.

How many ruit trees are growing in vain,ull to the brim with ruity goodness that

no-one harvests, no-one appreciates?Fruit WANS to be eaten. And stewed, andpreserved, and made into vats o sticky jam.

So, my mission was: orgotten ruit love.

Tis quickly developed into a tribute toabandoned ruit, excess ruit, wild ruit,

native ruit & ruit so obscure it may havebeen ditched by the mainstream. a-da!

A mish-mash o photos, stories,locations & recipes.


4/21

gs.[undiscovered ruit]


5/21

Im sure I had always beenaintly aware there were gtrees in my new backyard.But it wasnt until I returnedhome rom a long trip toIndia & the ruit was in ullbloom that I really discovered

them.

I raced the bats to pick them,set about making some g,mint and ginger jam, thenell in love with the concepto orgotten ruits.

Te gs were what promptedmy whole ()routemovement - I I had gs inmy backyard that wouldbe going to waste, who elsemight? Where else mightthere be trees growing in

vain? Everyday I bustledoutside in my apron, totinga bucket, ready to ll it withpink and green bulbs odeliciousness. I made jam.Crumble. Poached gs withmarscopone. Chutney. I used

one kilogram o caster sugarin two days.

I started hoarding the gs.Hiding them. elling peoplethe bats got them. Gettingup early to have rst shotat the jam. Eating dessertbeore dinner. I realised I hada problem. So, I begun myruity journey and startingnding other trees to utilise.

location: 374927.94S1473724.33E


6/21

Fig, mint & ginger jam.

Ingredients:

4 cups coarsely chopped dark-skinned fresh gs 2 cups sugar

cup water cup fresh lemon juice

3 teaspoons chopped, fresh ginger teaspoon salt

Method:

Combine all ingredients in a large saucepan; bring to a boil.Reduce heat, and simmer, uncovered, 30 minutes or until

thick, stirring requently. Cool. I desired, blend urther with astick blender or ood processor. Pour into airtight containers.

Note: Refrigerate Fig and Ginger Jam in airtightcontainers up to six weeks.


7/21

mint.[unrelentless ruit/herb]


8/21

We didnt plant the mint. We didnt water it.We didnt encourage it. We just didnt kill it.

We moved into our new house in McCulloch street,happy it had a predetermined area or a veggie patch, with

a BIG GAE or keeping out little puppies. It also, appar-ently, had a predetermined love or mint, which

was outgrowing the weeds at a rate o one million to one.

But, this was okay. O all the things to be growing rampantin your backyard, mint was ne by me. It smells delicious,tastes delicious, can be sweet or savoury and all the extra

can be used to make mojitos.

We still have a LO o mint though.You can have some i you like.

location: 374927.94S 1473724.33E


9/21

Mint sauce.

Ingredients:

cup nely chopped fresh mint leaves 2 teaspoons caster sugar

cup boiling water cup white wine vinegar

Method:

Combine the mint and caster sugar in a smallheat-resistant mixing bowl.

Add the boiling water and stir with a wooden spoonuntil the sugar dissolves. Add the vinegar and mix well.

Allow the sauce to stand or 15 minutes or the avour todevelop beore serving in a sauce jug with a spoon.

Makes 250mls (1 cup)


10/21

lemon.[too much ruit]


11/21

Once, I was given an esky ull o lemons. An esky. FULL.Needless to say, I think the giver was swimming in an

excess o lemons. Tere was no way I could use them all -theres only so much lemon slice you can make beore the

need or condensed milk puts you out o pocket.

Robbie and Anna live in Ellaswood, and on theirproperty is a seemingly magic lemon tree that providesmore lemons than physically possible. Very handy or

them, very handy or me when Im in wanto lemon-sugar pancakes.

o be air, the lemon tree itsel isnt that impressive - astandard citrus tree. But apparently, on the day I picked

a backpack ull o lemons, there wasnt many on it - andthere was more than Ive ever seen, littering the groundsurrounding the roots, plopping to the ground with a

gentle shake o a branch. I was impressed.

location: 374824.51S 1473512.91E


12/21

Lemonade with mint.

Ingredients:

2 cups granulated sugar 6 cups water

2 cups freshly squeezed lemon juice cup fresh whole mint leaves

Method:

Make a simple syrup by combining 2 cups sugar and2 cups water in a saucepan and bringing to a boil.

Stir until sugar is dissolved and then let cool.Pour lemon juice and remaining 4 cups water in a large

pitcher. Add 1 cup o the sugar syrup and taste.Gradually add more simple syrup to reach desired sweetness.

Stir in mint leaves and rerigerate or 1 hour.Serve over ice.

If keeping for more than one day, replace the mint leaves


13/21

ennel.[not really ruit]


14/21

Ryan Bowden isprobably Bairnsdales answerto the bush tucker man.An urban bushtucker man.With mismatched socks andthe standard anny.Nevertheless, he is a perect

candidate or ruitydirection, having spentmost o his lie outdoors, anda great portion o that timetrying to nd edible wildora.

Aer spending a ratherruitless (ha!) day trying tond peaches andblackberries on plantsthat had clearly prepared

themselves or the upcomingwinter, Ryan interrupts our

drive home with rally-cardriver nesse, spinning histroopy around andpropelling us to the river -post haste! He has broughtme to the place where he likesto walk our dog, along the

Mitchell River, inbetween the Lind Bridgeand Picnic Point.

He uses his nature-lovingeyes to discern what isedible and what is not, toshow me where thehealthiest plants would begrowing, and to explain thevariances in heights o thebushes we are encountering.

We nd ennel plants wellover 10 oot tall, as well as

new seedlings battling theirway up through the ivy.

Bushes upon bushes o wildennel grow here, andalthough we have caughtthem at the end o theirseason, plenty o seeds arestill begging to be picked. Ileave with my hands smellingstrongly o aniseed, with mypockets stufed with the

starburst-shaped branches.Being a liquorice lover, I amexcited to nd new recipes toutilise these tiny butavour some pods.

(And Ryan was very happyto eat the ice cream I madehim to say thank you.)

location: 374839.95S1473636.59E


15/21

Fennel & mint ice-cream.

Ingredients:

300ml thick cream 300ml milk 1 vanilla bean, split 6 egg yolks

175g caster sugar 1 teaspoon vanilla essence cup fennel seeds mint leaves, nely chopped

Method:

Add cream, milk and vanilla beans to a saucepan. Bring tothe boil, then turn of the heat and let stand or ten minutesto inuse. Beat eggs, caster sugar and vanilla essence with an

electric mixer until pale. Careully pour the milk mixture andthe egg mixture together and return to the heat. Mix in mint

and ennel seeds.Cook over low heat, stirring, until mixture thickens and coatsthe back of a spoon. Let cool for 30 minutes, then place in a

reezer until edges are rozen. Beat again then reeze again.Repeat two more times. Ten enjoy!


16/21

cumquat.[tiny ruit]


17/21

Okay, Im going to take some liberties here. Im newith it, so lets just go with it. rust me.

echnically, these tiny little gorgeous cumquats are not

deserted at all, but tended to careully and lovinglyharvested rom the Cameron-Crisp amily garden in WyYung. But - there were no adults home the day I assaultedtheir ruit trees, thereore the cumquats had been le to

their own devices and ECHNICALLY hadbeen abandoned.

Tats my story and Im sticking to it.(Poetic license win!)

location: 374839.95S 1473636.59E


18/21

Cumquat jam.

Ingredients:

1 cups chopped cumquats (without seeds) cup water cup sugar

cup chopped mint leaves (optional)

Method:

Add cumquats, water, sugar and mint to a saucepan.Bring to the boil, stirring gently.

Once it has reached boiling point, turn the heat down to asimmer or roughly hal an hour - until mixture is smooth

and jam-like.I you want, blend with a stick blender once cooled.

Jar up and make pretty!

Last for 6 weeks in an airtight container.


19/21

Now, it is YOUR turn.

Send us your ()routey stories, poems, photos, paintings,cra, locations & more. Let us know how ruit ts into

your world and why YOU love it!


20/21

(f)route

()route is a project or artists and ruitists interested inproducing public art, private art, ephemeral art, ()route

CARs and ruit maps about ruit, localism & communitygardens.

its also about ( )route breakasts.

the ()route PRESS is calling or ruit images, stories,inormation and whimsy as contributions to the

()route book.

froute.com.au

contact:andrea lane

[email protected]. 0438 352 370.

jessee [email protected]. 0415 479 950.


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harvest lane 2012limited edition ()route zine number one

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