Those of you who have been following my musings since the Bridge Cottage Way days, will know I’m passionate about eating seasonally, and in this blog post, I am going to deviate from all things woolly and talk about how apples have dominated my week.
We’ve had so many windfall apples recently, and I’ve enjoyed stewing them with the few autumn raspberries or blackberries from the garden to have with my porridge. The rest I’ve left on the ground for the blackbirds and thrushes who hop around munching on them and sharing them with the slugs.
It was Apple Day this weekend at the Hexham Farmer’s Market. I was there with my stall, and Transition Tynedale were opposite with their locally produced apples and apple press, which kept us all going with delicious fresh apple juice. Other stalls had baked pies and other appley treats. The market was buzzing, and it was great to see so many folk out and about, buying local produce. The Woolly Pedlar had a great day too, with lots of sales, orders and several donations of jumpers to recycle.
My only contribution to the apple theme, was to make this autumn coloured sweatercoat, which, with a lot of poetic license could be likened to a Russet apple! Back home, Tim had also been juicing our apples, and I set about baking some raspberry and apple scones. I just added a few raspberries and chopped apple to a basic scone recipe – they were delicious and went down well with my daughter and her boyfriend for Sunday brunch.
On Sunday I took a day off from woolly pedlaring, and made five jars of this delicious Apple and Lemon Curd. I’ve been wanting to make this recipe for Bramley Lemon Curd, taken from the River Cottage series of books, ‘Preserves’ by Pam Corbin, for ages. One of my Facebook followers has asked for the recipe – so here it is, copied from the book:
Bramley Lemon Curd
Makes 5 x 225g jars
450g Bramley apples, peeled, cored & chopped
Finely grated zest & juice of 2 unwaxed lemons
125g unsalted butter
450g granulated sugar
4-5 large eggs, well beaten ( you need 200ml beaten egg)
Put the apples in a pan with 100ml water & lemon zest, & cook til fluffy. Beat to a puree or pass thru a seive.
Put the butter, sugar, lemon juice & apple puree into a double boiler or bain suspended over a pan of simmering water. As soon as butter has melted, & mixture is smooth & glossy, pass eggs thru a seive and add to mixture. Make sure mixture isn’t too hot. (no highter than 55-60 deg). If mixture does split, take the pan off the heat and beat with a whisk until smooth.
Stir the mixture over a gentle heat and cook until thick and creamy. This will take 9-10 minutes and will be 82-84 deg on a sugar thermometer. Immediately pour into warm steralised jars and seal. Use within 4 weeks. Once opened, keep in the fridge.
I hadn’t made this before, and was really pleased with the result.
The other appley dish of the weekend was a blackberry and apple crumble and custard for Sunday dinner, which came after the Roast Lamb which I’d bought at the Farmer’s Market, which was accompanied by veg from the garden. To finish it all off, we had some super cheese bought from the Leaside Cheesemakers at the Farmer’s Market. Great to have so much lovely seasonal produce both at home and at our local market, and super that lovely seasonal British apples have taken centre stage this week.
I’ll be back at the Hexham Farmer’s Market in two weeks, on Saturday 24th October with some fab new kiddies’ ponchos for Halloween plus lots of other new upcycled designs. So it’s back up the stairs to the woolly garret for me this week, but with plenty of yummy stewed apples for my porridge before I start the day. Three cheers for seasonal eating, and three cheers for the British Apple!