Apple Day


Celebrating the apple.

October 15th 2011 saw Transition Town Nailsea’s second Apple Day event, held at a member’s house in Nailsea. Throughout the afternoon surplus apples brought by members and friends were prepared by children and adults, ready to be finely chopped in ‘scratters’ before being pressed using a traditional apple press. An impressive 42 litres of juice was produced, to be drunk fresh or made into cider. Plenty of apple-themed foods were on offer to keep the volunteers from flagging, including cakes, apple crumble and mulled cider, as well as bread, cheese and delicious chutneys. All agreed it was a very successful and enjoyable day!


January, Saturday nearest Old Twelfth Night, 17th  - The Wassail!


Following the planting of a number of apple trees in Trendlewood Park, Transition Town Nailsea and Friends of Trendlewood Park held their first public Wassail on Saturday 14th January 2012. The wonderful Nailsea Barley Rye Choir sang traditional Wassails outside the Old Farmhouse pub and at the Wassailing tree. A splendid Butler and Green Man led the proceedings, with the Butler and everyone else blessing an old apple tree and making as much noise as possible to wake up the tree. The Green Man poured cider around the tree and gave it cider soaked toast to bring the robin, the guardian spirit of apple trees, and with it good luck. About 50 people attended the Wassail, with many sharing hot mulled cider made from apple juice pressed from apples on Transition Town Nailsea's second Apple Day event on 15th october 2011.

Apple Recipes

Apple & Blackberry Chutney

Ingredients:

1kg of blackberries
2 large cooking apples, peeled and chopped
2 medium onions, peeled and chopped
1 tablespoon of sugar
500ml of red wine vinegar
330g of muscavado sugar
Spices tied in muslin -
1 teaspoon of ground allspice
Small piece of whole cinnamon
2.5cm piece of fresh ginger

Wash four 227g jars and place them in a hot oven to heat and dry them. Make up a spice bag in a muslin square, then bruise the whole spices to release the flavours.

Combine all the ingredients in a large preserving pan and place over a medium heat, stirring to dissolve the sugar. Bring to the boil and then simmer until thick and glossy - about 90 minutes. Stir occasionally to prevent sticking,

Remove the muslin bag and pour the mixture into pre-heated jars and seal tightly.