The Land Where the Bong-Tree Grows

What do you do with a quince? Or a bushel of them. I have a quantity on hand courtesy of my brother.

The romantic mythology surrounding quinces is marvelous. In ancient Greece, well wishers tossed fresh quinces into the wedding chariot of the bride and groom. It’s believed by scholars that the apple in the Garden of Eden was actually a quince. And Lear had his honeymooning Owl and Pussycat nibbling on slices of quince “which they ate with a runcible spoon.”

And hand in hand, on the edge of the sand.


They danced by the light of the moon, the moon, the moon,


They danced by the light of the moon.

Lacking a runcible spoon, I’m going to have to come up with some concoction to employ my mythical quinces. Any suggestions?

2 Comments

Filed under Cooking, Jean Zimmerman, Poetry

2 responses to “The Land Where the Bong-Tree Grows

  1. Thanks, there’s also a kind of paste that is popular in Spain that you serve with Manchego cheese.

  2. ANN HOFFER

    Martha Stewart knows: Make Quince Jelly with Star Anise!
    Naturally high in pectin, quince is perfect for making jelly. Its rosy color and tropical fragrance make it a gorgeous addition to a cheese plate as well as chicken liver pate.

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