Apple Time

Keď sme kúpili pozemok, boli tam staré jablone. Kto ich tam nasadil, musel byť záhradkár srdcom i dušou a my si vďaka nemu pochutnávame hlavne na jablkách.
Časom k starším jabloniam pribudlo pár nových stromov, najmä iné druhy, nech je to v záhrade pestré.
Už niekoľko rokov, keď je bohatá úroda jabĺk, využívame možnosť vyrobiť si z vlastnej úrody jablkovú šťavu. Lenže pri tom množstve jabĺk by sme zdiveli robiť to všetko ručne, a preto využívame lis klubu zahrádkarov z neďalekej obce. Chvála technike a šikovným rukám majstrov. Po poctivom zbere v kopcovitom teréne už lisovanie ide od ruky.
Najlepšia šťava je z tých drobných červených. Väčšie žlté využívame na nedeľný kompót, na francúzsky jablkový koláčk a milovníci zavárania, akým je aj moja mamina, by ich tlačili a zavárali neustále. Keď sú koše plné jabĺk a šťava zamrazená na chladné dni, príde na rad aj príprava kvasu. O tom, ako to dopadlo, zase niekedy nabudúce😉
When we bought this land, there were old apple trees. Who planted them, had to be a gardener by whole his heart and deep inside. And thanks to him, we have been enjoying the fruit, especially the apples. Time passes and  some new trees have been added to those old ones, mainly new kinds as we want to have a variety in the garden.
When the harvest of the apples is rich, we serve ourselves by the possibility to make the apple juice from our own apples. However, as the amount of apples is sometimes so high and as we would become mad to do it handmade, that's why we use the press of old gardeners' club from the village which is nearby. Vivat technique, machines and worky hands of gardeners. After picking them hard in a hilly land, the pressing becomes more pleasant part of the job.
The best juice is from the smallest red apples. Those yellow and bigger we usually use them for making apple compote, French apple pie and all the lovers of preserving in jars,  my mum is one of them, would put then non stop inside the jar-jams. When the baskets are full and the juice already frozen to be used during cold days, my hubby starts preparation for the fermentation. I will write you more maybe the next time 😉

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