Who We Are

The past few years, the area where I live, Crawford County, Ohio, has seen a wonderful explosion of younger families who are embracing the joys and challenges of living off the land. Because of them, amazing things are happening which have been embraced by our community. Farmer’s markets have been created and on-farm stores have opened. Families dedicated to growing organic produce and naturally raised meats are meeting the public’s needs for locally raised foods. And at the heart of this movement are the women.

Ohio Country Journal is my attempt to share the essence of farm life, focusing on, but not limited to, women. My goal is to bring you into our circle of friendship by inviting you to share your stories and experiences with us. You don’t have to be a full time country woman to benefit from joining us; you just have to be you.

The full-time country women featured in Ohio Country Journal are an inspiration to anyone who dares to follow her dreams, whether it is to live in the country or to bring the country life-style to their urban neighborhoods.

Tuesday, June 11, 2013

Little Green Apples


This morning I took a quick walkabout in the orchard. Man-o-MAN (!), have those trees ever been busy. It looks like it is going to be a good year for fruit around here :)

This pic is of apples, of course. I can't help but think of the song "Little Green Apples" .

Now, here's the thing. When fruit trees are overloaded, it is wise to thin out the fruit so that the remaining fruit gets bigger. It's a painful thing to do when you have a small orchard. 

Not wanting to be wasteful, I spent some time on the Internet researching unripe apples. Most recipes were for making apple jelly.

Apples are a natural source of pectin, the ingredient that makes jams and jellies set up. I found several recipes for making other jellies using the unripe apples instead of buying a commercial pectin.

Most of those recipes looked like too much of a commitment because they call for letting cooked apples drain in a jelly bag for a few hours or overnight. 

No, thanks.

Then I found this recipe for strawberry/apple jam. It's exciting because strawberries are ripe now and I can purchase locally raised berries at our farmers markets. The drawback is that the recipe calls for a ripe Granny Smith apple, not unripe apples. But hey, nothing ventured, nothing gained as "they" say!

If I decide to give this a try, I'll certainly blab, I mean, blog about the experience. I've made jam and jelly many times, of course, but never with "little green apples", so it will certainly be venturing into a new territory!

Marcheta *feeling venturesome :)

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