Bartered apples

Without room for any apple trees myself, it's fantastic to barter for some fruit from people who do.

I got one bagful from a colleague of Rick's, to whom we've promised a pumpkin in return. She also gave us some eggs from her two chickens so I'll have to make sure she gets the pick of the pumpkin crop.

Another bagful came from an aunt who lives in London: this wasn't a barter exchange as such, but she did get a copy of my book in return! These, she told me, were James Grieve. I had never heard of this variety, but I found a great site called Orange Pippin which filled me in on all the details about this apple:

James Grieve is a justifiably popular dual-purpose apple variety, raised in Scotland at the end of the 19th century, the height of the Victorian period of English apple development.

Some of the James Grieve went into a blackcurrant, blackberry and apple crumble - the rest has been turned into puree ready for when my baby starts weaning a few weeks from now. It's a lesson in using things up - a theme I am going to return to in my next post. Meanwhile, your homework: check your kitchen cupboards and make a list (in your head or on paper!) of everything that needs using up.

Comments

[The Garden Monkey]

James Grieve does produce beautiful big apples and often quite a number of them, but they do not keep well* and go mealy quite quickly, so use 'em fast.

For a treat toast a slice of bread under the grill, lightly toast the other side, remove, spread with butter and cover with 2-4 mm thick slices of apple (plus a dusting of sugar if v. sweet-toothed)- return to grill, till it starts to caramelise. Mmmmmm.

*Also James Grieve is an absolute bugger for canker.

[Jane Perrone]

Thanks for the top tip Garden Monkey. Funnily enough I noticed last night that a couple of the leftovers I'd wrapped in paper had already gone bad so I'm using the rest ASAP for puree. May also try the caramelised option too, which sounds v good ...

[Stonehead]

We grow our own apples and a useful addition to way of storing them is to turn them into apple "jam". You cook it up to a chutney-like consistency, bottle it in sterilised jars and it will then keep for at least a year.

The high sugar content means it's not as baby friendly as frozen puree, but you can quickly and easily use it in turnovers, pies and tarts, or just serve some with custard, cream, ice-cream or kissel.

I've developed my own recipe for apple jam (with sultanas and cinnamon as well) but it's based on one I found in Mrs Beeton's Book of Household Management. The original recipe can be found easily on the web, while my version is on my blog.

[Jane Perrone]

Thanks Stonehead, I have Mrs Beeton so will look that up - sounds handy! I always keep tons of glass jars etc so I am sure I could make up quite a lot for use throughout the year.

Lovely blog, by the way - will add you to my blogroll...

[Matron]

I find it impossible to choose my favourite time of year in the garden, but apple harvest has to be right up there. If anything can illustrate the yawning gap between the taste and quality of supermarket fruit & veg and freshly picked... it has to be the apple. I visited my local orchard in Iver, Bucks yesterday and picked some English Cox apples. Absolutely nothing like it!