Every Friday we go to Southlands for my daughter's therapeutic horseback riding lesson. It is part of a beautiful heritage farm, and there is always something to see, smell and sometimes even taste around there. There's a magic path around the orchard and the vegetable gardens, where chicken and lambs roam free among the old apple, pear, plum and quince trees.

Whenever I decided to leave my phone in the car, I regret it because I always find something along the way that I want to photograph and find inspiring. So I figured I'll try to start a little corner for the farm treasures I find every Friday, which is usually a very short day for me that needs to pack a punch - and usually find not time whatsoever for blogging.

Today I saw the quinces ripen on the tree and also purchased a pound from the farmer's stand at the barn. I decided to poach them in white wine, brandy, honey, lemon peel and juice, bay laef, cardamom, juniper berries and rose petals. As I type this, my house is filled with this aromatic melange of spices, herbs and fruit. And tomorrow these quinces will be served at my Thanksgiving dinner table as part of a quince and blue cheese salad.

Before I forget - here's the poaching recipe for this particular made-up poaching juice:
1 cup white wine
1.5 cups water
1 shot of gin
1 shot of grand marnier
2 shots of brandy
2 bay leaves
15 green peppercorns
6 juniper berries
5 rose buds (dried)
3 green cardamom pods, whole
Zest and juice of one lemon
1 Tbs honey
1/2 cup sugar
2-3 Quinces

Bring all ingredients to a boil, then add wedges of quince, and simmer for 30 minutes.