Preserving the Harvest

Just as I harvest vintage pieces from estate sales, flea markets, second-hand stores and friend’s attics, making them useful and loved again, I also reap the harvest of the land. I’m still building up the orchard and have yet to put in a veggie garden, but the friends and neighbors with a plentiful supply and the farmers markets, provide all that I need. I was gifted a bucket of Sebastopol Gravenstein apples from my Aunt at our family reunion.

The Gravenstein was first introduced to North America in 1811 and is the first apple to ripen in late July.

The apples were ripe and ready to go. We made 5 apple pies for the family reunion and I took my bucket home to dry and freeze. My process uses an apple peeler, corer to remove the seeds, stems and skins.

It’s a beautiful process. The green and red skin piling up in a neat little mass. The house sweet with the smell of fresh apples.

The first batch went into the dehydrator. Cut the rings apart, dip in food fresh, spread on the racks and turn on the machine. By dinner the next day I had a gallon zip bag filled up. The plan was to re-hydrate in December and make pies. Alas, the daughter and her friends discover this little stash and enjoyed most of it. I assure you, those kids would not have eaten that many fresh apples if they had been place on a stick surrounded by caramel.

So I have to take time out from furniture re-purposing to preserve the harvest. Next up… tomatoes!

Hope you’re enjoying this bountiful season.

Cheers,

Miss Ellie

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2 thoughts on “Preserving the Harvest

    • Yes, I soak the dried apples in apple or cranberry juice and then cook them up in cobblers, pies and breads like they were fresh. My family loves them.
      Thanks for stopping by.
      Cheers,
      Miss Ellie

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