Rosy cheeks

apples_2

I got a horrible cold last weekend. One of those ones where your bones ache and your eyes run and you fill a bag with tissues in a few hours and you go hot then cold then hot then cold…for a couple of days I drank only miso soup and honey/lemon/ginger drinks, and felt pretty low…

I’m getting better  & there’s nothing like a bout of illness to make me GRATEFUL for my usual good health. My aim now is to boost my immunity and get strong for the long winter ahead.

I’ve been enjoying this new NZ-based healthy food blog, Wild&Good. To be honest so far I have just enjoyed the notion of the lovely recipes and pretty photographs and am yet to MAKE anything off the site….but this cold has motivated me to give my nutrition-intake a bit of an overhaul, and I’m sure this inspiring blog will help. Sometimes I get overwhelmed by being the food-provider for my family…and as I am the only vegetarian I think I let my own nutrition slip sometimes…putting the energy into whatever I cook for the family. It’s challenging to make things that children will eat AND things which are maximum nutrition AND which appeal to me, also.

Anyway, that’s a bit of a tangent….I meant to post about APPLES! We’ve been eating apples off the trees for a couple of weeks now, but suddenly they all just looked very ready and the blackbirds were starting to eat them, so I picked what I could from ground level, and then I sent Fraser up a ladder to get the higher ones.

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apples_3

Then last night I ‘graded’ them into eaters and cookers. (Eaters = good-looking apples, cookers = ones with marks, bruises or blackbird pecks.)

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(In the basket you can see the two varieties we have, one is a Braeburn (I think!) – yellow & red stripy skin with sweet,  light, juicy flesh; the other variety, I’m not sure what it’s called but it has green and red skin with sour, very dense flesh.)

With the cookers I made a giant pot of cinnamon apples sauce. (Cooked the peeled, chopped apples with cinnamon, sugar and water until apples were soft, then blended it with a quick-stick). Apple sauce with very fresh apples is THE BEST. It goes very fluffy and velvety. I love having it warmed up for winter breakfasts, by itself or on porridge.

Now the freezer is full of apple sauce and we will chomp our way through the rest. I’m happy to have conquered the Codlin Moth which had afflicted the main apple tree, by planting peppermint geranium thickly around the base, a handy hint which a blog reader told me about.

Autumn is my favourite time of year.

 

 

 

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