We ventured out of the garden recently, because it’s September which is when all the prickly pears (tunas) are ripe, and came back with 220 pounds of prickly pears. We peeled them (which takes a long long time as you try to avoid getting any glochids in your hands), juiced them, strained them, strained them a couple more times, cooked them, and then ended up canning a little over 8 dozen jars of prickly pear syrup. * * * The one question we get most is…What do you do with prickly pear syrup? There’s so many delicious ways to use it, but we frequently use it in our beverages. Here’s 5 of our favorite drinks to make with prickly pear syrup in case you ever find yourself with a jar 😋: • • 1. make a frozen margarita (use the good tequila) and pour over the top and serve 2. make a frozen limeade and pour on top and serve (similar to above, but kid friendly) 3. squeeze a glass full of texas grapefruit and add a dash on top 4. add a little to a bottle of Topo Chico 5. make a prickly pear smoothie • • Also, don't forget to drink the juice plain (before making the syrup), it's delicious!
I first had Julie on the show last year in Episode 2-1. I had known her about six months or so and was intrigued by her garden planner business as well as her garden outside of Austin. Since then, Julie and I have become internet garden friends, exchanging emails and pleasantries via Instagram. I’m constantly intrigued by her foraging efforts and everything she does in her garden! Fast forward to this summer and I invited Julie to come back on the podcast to talk about biodynamic gardening. A series of problems with scheduling and then problems with getting our call to work and record, well, we didn’t get a chance to sit down and talk until recently. All of that worked out for the best! We had a great chat, just talking about various aspects of our gardens—something you might do if you had a friend over to walk about the garden and hang out for the morning!
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Music: “New Day” by Lee Rosevere
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Julie’s Prickly Pear Recipe
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[…] where you can take a class from him. I happened to attend a class of his last November along with past podcast guest Julie Rorrer. It helped bridge that gap for me, where I knew a plant was edible but I was still hesitant to take […]
[…] Previous episodes with Julie: Episode 2-1 Episode 3-4 […]