Apples, Deer and a Lost Ladder
Text: Magnus Wittbjer Photography: Micha van Dinther
Since leaving the city and settling down in the countryside, life has changed dramatically in many ways. One of which being highly sensitized to the changing seasons, the incredible amount of work that goes into the production of the food that we eat – and to the fact that wild animals sometimes feast on newly planted perennials and put an end to our own futile attempts at growing veggies.
The apple tree has for some reason escaped the interest of deer and other furry friends.
Perhaps a lack of time and unsuccessful attempts at locating the lost ladder, we have thus far put off harvesting the abundance of apples growing in our garden.
This year, on a mild and sunny afternoon, we decided to attack the apple tree. Still without a ladder, but with dexterity and bravery, we managed to harvest 60 kgs in no time at all.
The delicious bright red fruit, carefully transferred to our old Dutch apple crates (for the look and feel), instagrammed for posterity, and placed in the back of the car to be taken to our local distillery and juice factory.
Sövde Musteri, housed in an industrial building, likely from the turn of the previous century, will wash, juice and distill our apples into delicious alcoholic and non-alcoholic liquids, to be enjoyed all winter long.
Back at home, we got to work on our signature apple crumble – somewhat of a staple in our weekend diet plan during autumn and spring (when the apples are replaced by rhubarb from the garden). Here's the recipe.
4–5 cooking apples
3 dl all purpose flour
1,5 dl caster sugar
0,75 dl brown sugar
150 g butter
pinch of salt
pinch of cinnamon
1. Preheat the oven to 225°C.
2. Peel and core the apples, then quarter and cut in to slices. Tip into an ovenproof baking dish.
3. Place the ingredients for the crumble in a bowl. Mix and rub in with your fingertips until it resembles an even crumb texture. Then cover the fruit with the crumble mixture.
4. Bake for around 20 minutes, or until golden and cooked through.
5. Serve with Swedish coffee and vanilla ice cream.