Apple Season

An apple a day keeps the doctor away

Autumn is Apple Season.  We have far too many apple trees!  A green Granny Smith cooking Apple, a Red Delicious eating apple, a yellow Freyburg Apple and a humungus Monty’s Surprise.  We stew them, juice them, fruit salad them, freeze them, dehydrate them and purée them.  Every two days we collect a huge basket of apples.  As we live in a not-so-great-for-apple-growing area, we do live with Coddling Moth-infested apples.  We have tried every organic method we could find in gardening books, online and word of mouth and it has been almost impossible to irradiate the little wee buggery moths!  So we live with our 60% moth-infested apples.  And even cutting around the bad bits, we still have more apples than we can get through!  

Juicing apples on their own or in a combination

What to do with excess Apple produce:

  1. Juice them.  Apples make a really great base for any fruit or veg juice combo.  We have an Oscar juicer, a truly wonderful investment for health insurance.
  2. Purée them.  Peel and cut them up into wedges or chunks, place into a heavy based pot with enough water to cover the base.  Scatter-shake some cinnamon or cardamom onto apples and cook till apples are soft.  Serve warm, with a dash of yoghurt, or label and freeze in plastic containers.
  3. Dehydrate them.  I picked up the handiest of peeler-corer-slicer-in-one machines at a second hand sale, for $5!  What fun to impale an apple, and then with the turning of a handle, watch as it peels, slices and cores the Apple.  These are easily broken into Apple rings and laid in a deydrator to slowly dry into delicious tasty apple rings!  These keep for up to one year, in tightly sealed bags.
  4. Apple Cider Vinegar them.  See previous post on how to make your own ACV.
  5. Apple crumble them, on their own, or with rhubarb, feijoa or other Autumn fruits.  Recipe below.

Making ACV

Feijoa/Apple Crumble Recipe

  • 6 apples or 15/20 feijoas or half and half of each
  • Half cup water
  • 1 tspn cinnamon
  • 3/4 cup plain flour
  • 1 cup brown sugar
  • 12g butter or coconut oil
  • (Optional extras: 50g oats/desiccated coconut/hazelnuts)
  • Preheat oven to 180degC.  Peel apples and cut into small chunks or wedges/ cut and scoop out Feijoa flesh.
  • Spread fruit into pie dish, sprinkle water over. 
  • Place flour, sugar, cinnamon and butter into bowl and mix till it all resembles a crumbly mixture.  Add optional extras.  
  • Place crumble mix on top of fruit and bake in oven for 30-40 minutes.     Serve warm with ice cream or cream.

For a vegan recipe, substitute coconut oil for butter.  For Gluten Free recipe, substitute rice flour or other GF flour.

Dehydrating Apple Rings
Cooking apples make the best flavoured dried apple rings

Bet your Grandma, like mine, told us that “An apple a day, keeps the doctor away!”  There is so much truth in that little adage.  The Ancients (in the ilk of Hippocrates), taught that everything in Nature belongs to a basic geometric shape and shows a Sign of Nature (Signature) of the body part or physiology it most nourishes or nurtures.  If you cut the apple in half, crossways, it clearly show a star inside (5 pointed if it’s not been altered genetically).  Leonardo da Vinci also drew a depiction of man, in a 5 pointed star shape.  Thus, nature shows us, that apples are good for the entire body!  So eat an apple a day (even if it’s dried, or in a crumble!).

Apples: Signature food for the Entire Body

Until next posting, ciao!


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