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Wednesday, 28 November 2007

Chilli threading and apple sauce

Today we started clearing the last of our 16 terraces at Arcola, although my strimmer seems to work only intermittently. Susan dug over the terrace that had tomatoes, aubergines, peppers, chillies and courgettes in readiness for the second lot of broad beans and peas. According to my Demeter calendar we are to sow these about 5 days before full moon, which is going to be around the 19th December. The first lot planted in November is already poking it’s head out of the ground.

In the evening I turned the last apples from Villa into apple sauce. Simply quarter and core the apples and gently stew until soft. I leave the skins on, they have a lot of flavour. When soft, whizz them through a food processor, return to the pan, add sugar and cinnamon to taste, heat through and pot in hot jars. Seal and turn upside down until cool. Like this it will keep for up to 3 months. Serve as dessert with some cream or ice cream or with game or liver or potato pancakes. Delicious and a great way of preserving apples, even if they don’t look that great any more.

While I was busy doing this Susan threaded up the last of the chillies to dry.

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