Yesterday, the temperature inexplicably rose up into the sixties for a few hours, followed by rain and a severe flood watch. Since then it has plunged back into the teens after an overnight snow storm, during which I woke up to the sound of cracking trees and thundering wind rattling my drain pipes. Never a dull moment here in the mountains. Continue reading
54F by mid-afternoon, chilly but warm in the sunshine once the clouds cleared late afternoon.
Wild apples are extraordinarily abundant and delicious in the Catskills this summer. They’re also slightly larger and sweeter than last year’s. Foraging for wild apples at the moment could not be any easier as they are just about everywhere you look. If you don’t have a tree or two on your property, it’s likely that you have a neighbour who does. If they aren’t going to pick their apples, ask them if you can pick some. Apple sauce freezes well for a couple of months and goes perfectly with and in a varied array of sweet and savoury dishes for breakfast, lunch and dinner.
Fill a large tureen with peeled and halved apples. (Wild apples go brown almost immediately after peeling, so you can pop them in a bowl of water with lemon juice to stop that if it bothers you.) Boil the apples in water slowly until they are soft, strain and mash them with as much sugar as desired. Let the mash sit for a half hour while the sugar dissolves, stir in some spices like cinnamon, clove or vanilla and then keep stirring until cool. Freeze in mason jars, but don’t add the spices if you’re going to freeze. Spices don’t freeze well, so add those when you use the sauce.
If you’re lucky enough to find a blackberry bush under the apple tree, you can add those to the sauce. Either mix them raw into the sugared apple mash for an easy pie filling or boil them separately with sugar to make a small amount of jam.
The best part about foraging for wild apples is that the fruit is pesticide-free, although it’s recommended that roadside foraging be avoided because of contamination from brake dust, motor oil and snow-melting sand or salt.
It has been a remarkable summer for wild apple trees that seem to be everywhere you look. Much more conspicuous this year due to being so heavily laden with fruit, they’re all full to bursting with apples that are about two inches in diameter and mostly green in colour. Here in the Catskills, bear and deer are going to be feasting on them well into winter. The fruit is very tart to taste but make a superb apple sauce with the addition of sweeteners like honey, sugar or orange juice. They make a fantastic compote with berries. A noteworthy source of vitamin C and fibre, the apples will fit in just about any pie, cake or sauce. Soak them in vodka for a tart cocktail, a replacement for Cranberry juice, or add them to cider.
Wild red raspberries are plump and juicy this year. Get them before the bears and slugs do. Look for low lying bushes with leaves that have serrated edges.