Apple time

Yesterday we went to pick apples just down the road…

since then the kitchen has been a hive of activity…

There was a little time yesterday to do something that didn’t involve apples. I made harissa paste with some of the abundant chillie harvest…

Ruby Tuesday

Last autumn my friend @CambridgeGoats (not her real name) introduced me to the joys of steam-juicing and, as a result, I ended up buying a Mehu Liisa. By the time I got it, the only fruits that I had in abundance to juice were apples. We are still enjoying the results, although we’ve now consumed all the apple and ginger juice and there’s only plain apple juice left.

Today I decided to have a go with some of the red currants that have grown so well this year. I didn’t have enough to fill the whole basket, but as it was an experiment, I was happy to try with a small amount and to include the last of the frozen ones left over from last year (it’s always good to rotate your stock).

This method of juicing is single-step Рit produces hot liquid, which can be drained straight into hot, sterilized bottles, ready for storage once cool.

The juice is very tasty and a beautiful ruby red colour, as you can see from the first bottle.

Now, I wonder how it mixes with white wine… or fizz…

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