Posts Tagged ‘apples’
By MEREDITH KIRTON
Apple trees are such a pretty addition to the garden, with their white or pink blossom in spring and rosie red, pink, green and even gold skinned fruit developing on the tree from late February till June, depending on the variety. The are however only partially self fertile, which means they need friends with which to share their pollen and bees which can do the travelling from flower to flower, in order to have heavy and successful crops. These can be provided in the form of crabapples, a mostly ornamental type of tree which is grown for it’s blossom, but does have “crabs” that are great for jellies, other apple trees, and even multi-grafted plants, which have more than one variety grafted onto the same root stock.
In terms of growing conditions, the key factors for success and cold winters, to ensure a dormancy, protection in spring of the blossom from winds and frosts, adequate water and well draining soil. They are actually adaptable to the type of soil, but will prefer and friable loam with slight acidity. Regular feeding with manure, pruning in winter to shape and train your tree and encouraging the 2 year old fruiting spurs, and disease control, especially watching for coddling moth are the main maintenance issues. Four year old trees should produce reasonable crops, and after that they should bear well for decades.
Australia has produced some wonderful apples of which we are proud, like ‘Granny Smith’ and ‘Pink Lady’, but there are also many unusual apples from times gone by that are worth considering. Check out Loriendale, and Woodbridge Fruit Trees for the best selection in heirloom apples, and Flemings Nurseries for more modern cultivars and their selection of dwarf apples ideal for pots called Trixzies – these are miniature apples which can be grown in containers.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: apples, fruit, fruit trees
Posted under grow
By MANDY SINCLAIR
Choose smooth and shiny-skinned apples with the stalk intact. Apples slowly continue to ripen after picking, so keep them refrigerated. If you have a glut, wrap individually in tissue paper, lay in a single layer on a slatted timber rack and store in a cool, dry place or cool room for up to 2 months.
Some apples are better for eating than cooking. Bonza, Gala, Jonathan and Pink Lady apples are best for eating while Golden Delicious and Granny Smith apples are more suited to cooking.
What to do with glut
Wash and dry apples and place whole and unpeeled on a tray. When frozen transfer apples to freezer bags. Since freezing will change the texture of apples they are only suited for making apple sauce or in pies or cakes..
Apple & sage sauce
Peel, core and chop 4 green apples. Place in a saucepan with 2 tsp sugar, 2 cloves, 4 sage leaves and ½ cup of water. Simmer on low heat, covered, for 10mins, until apples is soft. Discard the cloves and sage and mash apple.
Stir through 1tsp lemon juice. Spoon into sterilized jars and store refrigerated for up to 1 week. Serve with roast pork or duck.
Honey dried apples
Preheat oven 180C or 160C fan. Peel and core 2 green apples. Slice thinly. Place apple rings on a wire rack and place onto a baking tray. Brush with 2 tbsp warmed honey. Bake for 6-7 mins, until golden. Cool and store in an airtight container.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: apples, drying, fruit, preserves, sauces
Posted under harvest
By MANDY SINCLAIR
1¼ cups caster sugar, plus extra for topping
4 golden delicious apples, peeled, cored, halved
2 cups plain flour
1 tsp baking powder
finely grated rind of 1 lemon
125g butter, cubed
¼ cup milk
1 tsp vanilla essence
½ cup apricot jam
½ cup almond meal
thick cream or ice cream, to serve
1. Preheat oven to 180C or 160C fan. Grease a 22cm loose bottom flan pan.
2. Place 6 cups of water and ¾ cup of sugar in a large saucepan. Simmer, stirring, until sugar dissolves. Add apple halves and top with a sheet of baking paper. Simmer, covered, for 5 mins. Remove from syrup.
3. Meanwhile, place flour, baking powder, lemon rind and remaining sugar in a bowl. Rub in butter, using fingertips, until mixture resembles coarse breadcrumbs. Make a well in centre and add combined egg, milk and vanilla. Mix to form a soft dough.
4. Turn onto a lightly floured surface and knead gently, until smooth. Wrap one-third of dough in plastic and refrigerate for 10 mins. Pat remaining dough into base and sides of prepared pan. Spread half of jam over base and top with almond meal. Arrange drained apple halves over almond. Heat remaining jam in a small saucepan on low and brush over apples.
5. Grate remaining dough over apples. Brush with jam. Bake for 40-45 mins until golden. Serve with thick cream or ice cream.
Serves 8 – 10
try this ….
Baked cinnamon apples
4 medium granny smith apples, cored to within 1cm of base
60g unsalted butter, at room temperature
¼ cup sultanas
2 cinnamon sticks, halved
½ cup maple syrup
thick cream, to serve
1. Preheat oven to 180°C or 160°C fan. Place 20g of butter and sultanas in a small bowl and mix well. Push a quarter of mixture into core of each apple and push a cinnamon stick into butter. Drizzle in a little maple syrup and place in a shallow ovenproof dish. Place remaining butter and maple syrup into bottom of dish.
2. Bake for 30 mins, basting occasionally, until apples are golden and tender.
3. Transfer apples to serving bowls, drizzle with juices and serve with thick cream.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: apples, fruit, puddings
Posted under cook