AROUND DODDINGTON IN 80 APPLES! SAT 25 OCT FREE
An apple a day may keep the doctor away, but on Saturday 25th October 80 different apple varieties to see and taste will undoubtedly be causing a bit of a stir in our Farm Shop.
VegWatchers – Apples! is free and everyone is welcome to pop in and learn more about this seasonal gem – and perhaps even identify the variety that grows in their garden or a neighbour’s.
Guest for the day will be expert apple grower John Hempsall from Hempsall’s Heritage Orchard near Retford. John who will not only be bringing the 80 apples along that he has grown but will be giving guided tours around Doddington Hall’s orchard of ancient trees, the espaliered trees (trees trained horizontally on a lattice work or stake) in the Kitchen Garden and the 60 newly-planted but ancient varieties being grown as cordons (one branch grown at an angle along a wall). And if you have an apple tree in your garden and you don’t know what variety it is, John is keen for you to bring in an apple and he will identify it for you!
Also in Doddington’s Kitchen Garden is an apple store with lovely wooden racks of divine smelling apples, pears and quinces - and people are welcome to see this traditional method of apple storing which normally isn’t open to the public. Another traditional method still being used at Doddington is the old apple picking panniers. These lovely old pieces of apple-picking equipment are like a canvas rucksack with a rigid open top framed in bent wood, and a bottom that is laced up. You simply throw the apples over your shoulder into the basket and when it is full there is no need to take it off, someone just loosens the lace at the bottom and the apples tumble out into whatever container you want. It dates back to the early 20th century and it is still being used at Doddington!
As the day is part of the Farm Shop’s popular VegWatchers series, there will be plenty of apple recipes and dishes to try. On display will a home juicing press belonging to Hall owner Claire Birch, who makes her own apple juice from windfall apples.
There is no charge to enjoy VegWatchers – Apples! and no need to book, just arrive between 11am and 2pm on Saturday 25 October and join in the fun. The Farm Shop Café will of course be featuring delicious Doddington apple dishes on its menu, such as baked apple puddings, but booking is advised if you would like to eat in the Cafe. (Please book by calling 01522 688 581.)
Claire Birch’s windfall apple juice: Pick up windfall apples of any kind in the autumn and wipe off the mud and any slugs. Pop the apples into big bin bags and place in the freezer if you have room in a large chest freezer. Leave them there until you can face an afternoon of juicing – Claire normally gets round to it in the spring! Get the apples out of the freezer and defrost somewhere overnight still in the bag but be careful, as they will leak juice, so a baby’s bath or bucket is useful. Take the now soft apples and put them in the apple press, squeezing the juice out. The most wonderful clear, syrupy juice comes out with very little effort. Bottle your lovely juice in plastic bottles (mineral water, lemonade bottles etc.) or even freezer bags in a box to give support until frozen. Freeze until needed.
Claire Birch’s recipe for baked apples: Core six cooking apples (any type) leaving a nice large hole, and score round their ‘equator’. Stand in an ovenproof dish and stuff the hole with all manner of dried fruit such as raisins, sultanas, currants etc, and leave plenty around the apples too. Sprinkle lots of brown sugar on and around the apples. Dowse the apples with some cider, apple juice or even orange juice. If you like, put a small knob of butter on the top of each. Bake at 175-180 for 30 minutes. The heat can be turned down as soon as the apples are cooked. Cover in foil and keep until you are ready to serve. Serve with crème fraiche, custard or double cream.
VegWatchers – Apples! Expert John Hemshall; 80 varieties to see and taste; orchard and tree tours; equipment on display; recipes and tastings. Doddington Farm Shop & Café. 11am to 2pm Saturday 25 October. FREE, no need to book.
ENDS
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