Filed under: Bourgogne/Burgundy, cultural differences, daily life, food and drinks, nature
We heart Apple season (well I guess we heart all seasons) where we live and this wheelbarrow is about the third one of apples we’ve harvested in the last month or so – from only one tree. By the way, if we didn’t live here in the countryside I probably wouldn’t even be familiar with the French word for wheelbarrow, which is une brouette, just in case you were wondering. My city dwelling family members in the U.S. tease me about this to no end (because I used to be such a die-hard city person), and they sometimes tell people that I am a farmer now. I’m not but I’m actually fine with that.
So many people just leave their apples to drop off and rot on the ground, I mean hundreds upon hundreds of precious, yummy pesticide-free apples, which makes no sense to me but whatever. We can never have enough apples; bring ‘em on, we say.
So far, I’ve only made pectin (with the greener ones), apple compote, and lots of apple (plus other fruit and veggie) juice, but I really would like to try to make some chaussons aux pommes (French apple turnovers) and some tartes aux pommes (apple tarts/pies). You know, do something French with these apples, since they’re French afterall. Maybe I’ll try making something this weekend if I’m not too lazy.
If you have a lot and have room in your freezer, you can peel, pare and freeze them for pies and tartes later this winter. Or my favorite (and a french favorite, too, as I remember) un crumble. Freezer bags work well for this.
Bon Appétit!
Comment by La Rêveuse 09.25.08 @ 9:47 pmthanks kat!
la reveuse, i had heard about it but wasn’t sure about freezing apples and will definitely try it. i’d like to try to freeze the prepared apples already spiced and seasoned and ready to just throw in a pie and bake. thank you!
Comment by ptinfrance 09.26.08 @ 1:42 am