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Like Apple Thieves In The Night
Oct. 7th, 2013 12:32 pmDid a raid on an industrial area on Saturday night and gathered maybe 2.5 total rubbermaids of apples: there was a red variety and (joy of joys) a russet, plus a couple pears. Starting to sauce them, first batch was just stovetop-simmered with no sugar, just a touch of lemon juice.
Second batch was an overnight high-heat slow-cooker full with 2 cups of sugar added, nicely caramelized.
Cores went into a couple gallons of water and got boiled awhile for juice, will be strained with lemon and a touch of (sugar? Honey?) added. I've been thinking about boiling some sarsparilla in with that too.
So between those sauces and splitting the apples with my partner in crime, I have a couple batches of apples left. Hm. I really want to play with apple-juniper flavours, maybe with some grains of paradise or something to take it in a ginny direction.
At the moment I also have a blister from processing apples; aall my soft fruit this summer was so easy to prepare, now I'm cutting up, coring, and grooming these sometimes pretty cracked or corky apples.
Oh, exciting news, guys! I DISCOVERED A PERSIMMON TREE IN WITH THE APPLE TREES. I'm gonna ask permission to harvest that one if it gets ripe by the fall. Pretty damn exciting.
It also seems to be white oak season. I need to get some acorns before it's too late! There were a bunch by main x 2nd this morning, but I didn't have time ot pick them up. Maybe tomorrow...? I really want to get more white oak acorns because they're supposed to be sweeter.
Chickweed season is also upon us. I've been eating chickweed salads like mad, just chickweed with olive oil and basalmic and salt and a tiny bit of pepper on it. So yummy. Just don't harvest any that's been peed on.
Second batch was an overnight high-heat slow-cooker full with 2 cups of sugar added, nicely caramelized.
Cores went into a couple gallons of water and got boiled awhile for juice, will be strained with lemon and a touch of (sugar? Honey?) added. I've been thinking about boiling some sarsparilla in with that too.
So between those sauces and splitting the apples with my partner in crime, I have a couple batches of apples left. Hm. I really want to play with apple-juniper flavours, maybe with some grains of paradise or something to take it in a ginny direction.
At the moment I also have a blister from processing apples; aall my soft fruit this summer was so easy to prepare, now I'm cutting up, coring, and grooming these sometimes pretty cracked or corky apples.
Oh, exciting news, guys! I DISCOVERED A PERSIMMON TREE IN WITH THE APPLE TREES. I'm gonna ask permission to harvest that one if it gets ripe by the fall. Pretty damn exciting.
It also seems to be white oak season. I need to get some acorns before it's too late! There were a bunch by main x 2nd this morning, but I didn't have time ot pick them up. Maybe tomorrow...? I really want to get more white oak acorns because they're supposed to be sweeter.
Chickweed season is also upon us. I've been eating chickweed salads like mad, just chickweed with olive oil and basalmic and salt and a tiny bit of pepper on it. So yummy. Just don't harvest any that's been peed on.
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