Well as predicted I couldn’t keep up with daily blogs but I am happy because it got me back towards blogging regularly.
We had a lovely weekend with Mr HG home. He’s been working so much recently that we really appreciate that family time. Although work at the Apple orchards will likely slow down soon we have some exciting prospects on the horizon but I won’t go into that just yet in case I jinx us!
On Saturday we were blessed with lovely weather so we potted around the garden as a group and all clipped the ripe rose hips together. The children go to use sharp scissors and garden shears so they were thrilled about the job. As we have so many roses at this house we’ve decided to dry the hips on our air dryer in the laundry over ysing the dehydrator. It’s a slower process but I feel like there is more “goodness” in the end product.
This last week the children and I picked the majority of the apples. I was tired of parrots eating them and wasps being attracted to the munched fruit so we thought it best to get the bulk off. We did a shout out on social media for free apples and had the lot taken. I still have a big box and 20 litre bucket to process ourselves, some left on the tree for the birds and one tree left with sour cooking/cider Apples I’ll get to shortly.
We also picked the last of the green tomatoes and pulled the plants up. I still can’t get my head around tomatoes being a Autumn fruit but Tasmania is a crazy place and the climate here is one of the things I love about it.
I decided to make some Chutneys a spicy green tomato and apple chutney and a Apple and Fennel chutney. The Apple and fennel was so delicious I made a second batch. It would be perfect on a pork roast but we stirred it into a spice chickpea curry and it worked beautifully in there too. We always save our own fennel seeds and the flavour is indescribable in comparison to store bought. In all honesty I have never managed to grow a fennel bulb but I’m great at growing seeds!
I’m adding the recipe to the post today I’ve found the blog is a great way for me to find my favorite recipes each season when it’s time to go back to them!
Apple and Fennel Chutney
- 1 kg Apples
- 2 large Onions
- 3 Garlic Cloves
- 50 g fresh Ginger
- 1 Cup Apple Cider Vinegar ( or white if that’s what you have)
- 2 Cups sugar
- Juice and Zest from 1/2 Lemon
- 1-2 tsp Dried Chili Flakes
- 2 tsp Fennel Seeds
- 1 stick Cinnamon
- 1 Star Anise
- Salt and Pepper to taste
- Peel and core the apples I use a slinky apple peeler then just check them in and bash them with the spoon as they cook
- Dice the onions
- Finely chop the garlic and ginger then wack everything into the pot
- Slowly bring to the boil stirring every now and then to make sure sugar dissolves and flavours mix
- Simmer until very thick but don’t let the apples dissolve into sauce.
- Pop into sterilised jars and process using your proffered method and store in a dark and cool place it should last 2 years if processed and stored correctly.