What equipment do you want Fruit Share to offer?

We have some funding to purchase equipment for Fruit Share volunteers to use – hurray! Now the question is, what equipment would YOU like us to purchase? We would love to hear from you. What do you feel was lacking this harvesting season? What tools and toys would you like to have the opportunity to use in the future? Please answer the poll and leave a comment with other suggestions and ideas!


Apple chutney recipe

fruit preserving workshop

Jars of chutney, all lined up!


2 ¼ lbs tart apples, peeled, cored and diced

2 medium onions, finely chopped

2 ½ cups coarsely chopped raisins

3 cups brown sugar, packed

4 tablespoons mustard seed

2 teaspoons ground ginger

1 ½ teaspoons salt

¼ teaspoon cayenne pepper

3 cups cider vinegar


1) Combine all ingredients in a large heavy saucepan.  Stir over medium heat until sugar dissolves.

2) Bring to a boil, stirring frequently.  Boil gently, uncovered for about 35 minutes until thick. Stir more often towards the end of cooking time to prevent scorching.

What a Pick!

Look at this amazing produce!  Thanks to a very generous country gardener (my sister) for sharing this bounty with Fruit Share.  Proof that we’ll pick and share any edibles we can get our hands on.

100 lb of beautiful vine ripened tomatoes

23 lbs of green and orange bell peppers, jalapeno peppers and habanero peppers

10 lbs of lovely eggplants

one delicious, 9 lb watermelon

All in all 140 lbs of fruits and veggies, all except the watermelon a few tomatoes and peppers went to Siloam Mission.

What a bounty!

Thank you!

Apple chutney workshop

Earlier this week, Mary Jane taught some Fruit Share volunteers how to make apple chutney! It was a really fun workshop, and after the chutney had been cooked, everyone took part in the canning process and learned about how to properly seal jars. Between two recipes – regular apple chutney and ginger apple chutney – we produced around 50 jars of chutney in total! We’ll be posting the two chutney recipes over the next couple weeks.

big pot

After we mixed all ingredients together and they were well-cooked, we used a special funnel to transfer our chutney from the enormous pots on the stove into the canning jars.

making apple chutney

Then, we used a tool to squish the chutney in the jar to ensure that there were no little air pockets or bubbles.