Pomegranates flourish under Hutchinson’s watchful eye

first_img This year, Hutchinson’s pomegranate tree produced enough pomegranates to feed the multitudes, if the multitudes wanted to eat the superfruit.Pomegranates are sweet and sour or rather sour and sweet.“If you can get past the sour, they’re sweet,” Hutchinson said.The pomegranate is mentioned in the Bible as one of the seven fruits with which Israel was blessed. The Penny Hoarder Issues “Urgent” Alert: 6 Companies… Sponsored Content Email the author Troy falls to No. 13 Clemson Remember America’s heroes on Memorial Day By The Penny Hoarder If it was good enough to be a blessing for the Israelites, then it was surely good enough for a budding orchard in rural South Alabama.About five years ago, a friend in Miami gave Hutchinson a pomegranate stick to see what he could do with it. Hutchinson liked the idea of growing fruit in rural Pike County so he decided to put a few more sticks in the ground.So he went into fruit tree farming in a big way, with lemons, limes, grapefruit and oranges.For Hutchinson, who is a rather experienced home gardener, trying to grow citrus fruits in Alabama where Mother Nature often times is unyielding was an exciting challenge.“Not many people grow citrus fruits around here and I wanted to give it a try,” Hutchinson said. “I thought I could do it, but you never know until you try.”And, try he did.He did all of the right things. The right fertilizer. The right pesticides. The right amount of water from the garden hose. And lo and behold, he succeeded.This year’s harvest was better than he expected and certainly better then he had hoped for. And, best of all, he quieted any nay-sayers who came poking around.Hutchinson had pomegranates galore. He had lemons, grapefruits, oranges and limes. He had enough for himself and enough to give away to all of those who came to admire his fruit orchard.Hutchinson laughingly said that his orchard is far from that. It’s more like a bush orchard, but the bushes are producing and growing. One day, if he plays his cards right and Mother Nature does not punish him too much, it will be a real orchard. A small one but a real one.However, Hutchinson had not planned on the icy, cold breath of Mother Nature.“It’s been so cold at night lately and it’s going to get colder this week,” he said. “Real bad weather is coming in from Texas. Could be ice storms and will be down in the 20s on Thursday and Friday. But I’ll be ready.”In fact, Hutchinson has been ready.He read that down in Florida when the weather turns uncharacteristically cold, the big fruit growers put water on their trees so the water will freeze and protect them.“I don’t know how that works,” Hutchinson said. “But these nights that it’s been real cold, I’ve gotten out there at about 3 o’clock in the morning and turned the sprinkler on the trees and made an ice company out there. I’ll do the same thing this week and I hope that it’ll save my trees.”If it doesn’t come spring, Hutchinson will put a few more sticks in the ground and, like all “farmers,” hope for a better year next year.Pomegranate Jelly10 large pomegranates1 (3-ounce) pouch liquid pectin or 1 (1 3/4 to 2 oz.) box dry pectin2 tablespoons lemon juice6 cups sugarTo extract juice, cut crowns off pomegranates and score peel of each in several places. Immerse pomegranates, one at a time, in cool water in a large bowl; break into sections and separate seeds. Skim off floating peel and membrane; discard. Drain seeds.In a 5- to 6-quart kettle on high heat, combine seeds and 1/2 cup water. Cover and cook until seeds are soft when pressed, about 10 minutes. Set a colander lined with cheesecloth in a bowl. Pour in seeds and liquid. Tie cloth closed. Wearing rubber gloves, squeeze bag to extract remaining juice. Measure; you need exactly 4 cups (if amount is short, add water). If using liquid pectin, combine pomegranate juice, lemon juice, and sugar in an 8- to 10-quart kettle; bring to a boil over medium-high heat. Add liquid pectin and bring to a boil that cannot be stirred down. Boil, stirring for exactly 1 minute. If using dry pectin combine pomegranate juice, lemon juice, and pectin. Bring to a boil over medium-high heat. Stir in sugar and bring to a boil that cannot be stirred down; boil, stirring, exactly 2 minutes. Pour hot jelly to within 1/4 inch of rim of hot, sterilized, 1- to 2-cup canning jars. Wipe rims and put hot lids and rings in place. Set jars on a rack in a deep kettle; add boiling water to cover. Bring to simmering; simmer 10 minutes. Cool jars on a towel for 2 days. Makes about 7 cups.Pomegranate Nectar1 cup grenadine syrup1 cup orange juice4 tablespoons lemon juice4 cups ginger aleCombine all ingredients and pour over shaved ice. Makes 6 to 8 servings.Chicken Stuffed Melon with Pomegranate2 medium size cantaloupes2 cups diced cold cooked chicken1/2 cup seedless green grapesSeeds from 1 pomegranate1 small kiwi, sliced (optional)Lime-honey dressingCut each cantaloupe in half making zigzag cuts. Scoop out and discard seeds. With curved grapefruit knife remove melon fruit and cut into bite-size pieces; drain melon pieces and shells. (You may want to slice off the bottom of each half a little so it will sit better.) Mix melon pieces with chicken and spoon equal portions into empty shells. Top with grapes and pomegranate seeds. Garnish with sliced kiwi, if desired. Prepare lime-honey dressing; pour over and serve. Makes 4 servings.Lime-Honey DressingMix together 4 tablespoons EACH lime juice and honey with 1/4 teaspoon EACH ground coriander and nutmeg.Grapefruit Orange Cheesecake2 cup crushed coconut cookies2 teaspoons grated lemon rind1/2 cup melted butterFor Filling:2 grapefruit3 oranges3 eggs2/3 cup sugar1/8 teaspoon salt1/2 cup orange juice1-1/4 tablespoons gelatin1/4 cup water1 lb. cream cheese1-1/4 tablespoons lemon juice2 teaspoons grated orange rind1 teaspoon grated lemon rind2/3 cup creamMix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9-inch springform pan. Peel the grapefruit and the oranges and cut the segments into small pieces. Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat. Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved. Press the cream cheese through a strainer and beat with remaining orange juice, lemon juice and rinds until smooth. Beat into the custard. Fold in the grapefruit and orange pieces. Lightly whip the cream and beat the egg whites until they form soft peaks. Fold the cream and egg whites into the cheese mixture. Pour into the prepared springform pan and chill for several hours or overnight.Grapefruit Chiffon Loaf Cake1 cup flour1/3 cup grapefruit juice3/4 cup sugar4 egg whites1 1/2 teaspoon baking powder1/4 teaspoon cream of tartar1/4 teaspoon salt2 teaspoon grated grapefruit peel1/4 cup oil1/2 teaspoon vanilla3 egg yolks1 to 2 tablespoons grapefruit juice1 1/2 teaspoons grated grapefruit peel1 cup sifted 10X sugarIn a large mixer bowl stir together flour, the granulated sugar, the baking powder, and salt. Make a well in center of dry ingredients. Add in order: oil, egg yolks, the 1 1/2 teaspoons grapefruit peel, and the 1/3 cup juice. Beat smooth with electric mixer. Wash beaters thoroughly. In a medium mixer bowl beat egg whites with cream of tartar till very stiff peaks form (tips stand straight). Scrape the whites over the flour mixture and fold in gently. Pour into an ungreased 9x5x3-inch loaf pan. Bake in a 350 degree oven for 23 to 30 minutes or till cake tests done. Invert; cool in pan completely. Loosen edges of cake and remove from pan. Combine remaining grapefruit peel, vanilla, and enough juice with the powdered sugar to make an icing of drizzling consistency. Spread over top of cake, allowing some icing to drizzle down sides.Authentic Key Lime Pie1 14-ounce can sweetened condensed milk3 egg yolks1/2 cup Key Lime Juice1 9-inch baked pie shellWhisk the egg yolks into the condensed milk. Add the lime juice little by little, stirring until mixture starts to thicken. Scrape into the pie shell and let it chill and set up. 

Some people make meringue with the remaining whites and dress the top of the pie. Some people prefer it with whipped cream or whipped topping, definitely a later invention.Note: Be aware that non-pasteurized eggs, served raw as is the case with this pie, could carry dangerous salmonella germs. By Jaine Treadwell The pomegranate is included in a novel category of exotic fruits called superfruits.However, most folks would probably agree that the “superfruit” could best be described by the word’s French origin, “la grenade.”The fruit sports a rounded hexagonal shape, has a thick reddish skin and contains about 600 seeds or berries. Latest Storiescenter_img Pike County Sheriff’s Office offering community child ID kits Book Nook to reopen You Might Like Vintage charm Postally used” are not words that are tossed around in general conversation, but Ann Howard tosses them quite often. According… read more Next UpEating a fruit that requires the swallowing of several hundred seeds is not something that many people consider “fancy.”Gillis Hutchinson laughs at the thought.“The seeds won’t hurt you,” he said. “You just chew them up and swallow. I don’t know how you could eat a pomegranate if you tried to pick all the seeds out. Just chew and swallow.” Plans underway for historic Pike County celebration Print Article Published 9:07 pm Tuesday, December 9, 2008 Pomegranates flourish under Hutchinson’s watchful eye Around the WebMd: Do This Immediately if You Have Acid Reflux (Watch Now)Healthy LifestyleIf You Have Ringing Ears Do This Immediately (Ends Tinnitus)Healthier LivingHave an Enlarged Prostate? Urologist Reveals: Do This Immediately (Watch)Healthier LivingWomen Only: Stretch This Muscle to Stop Bladder Leakage (Watch)Healthier LivingRemoving Moles & Skin Tags Has Never Been This EasyEssential HealthMost 10 Rarest Skins for FortniteTCGThe content you see here is paid for by the advertiser or content provider whose link you click on, and is recommended to you by Revcontent. As the leading platform for native advertising and content recommendation, Revcontent uses interest based targeting to select content that we think will be of particular interest to you. We encourage you to view your opt out options in Revcontent’s Privacy PolicyWant your content to appear on sites like this?Increase Your Engagement Now!Want to report this publisher’s content as misinformation?Submit a ReportGot it, thanks!Remove Content Link?Please choose a reason below:Fake NewsMisleadingNot InterestedOffensiveRepetitiveSubmitCancellast_img

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