Crabapple Zucchini Crisp by Naomi

Thanks again to Naomi for sharing her delicious recipes! This is a great recipe for those who have excessive quantities of both crabapples and zucchini.

Crabapple Zucchini Crisp

Ingredients

  • Filling:
  • 2 cups chopped crabapples, cores removed (I leave the skin on; parboil first if too hard to slice)
  • 2 cups chopped zucchini, skin and seeds removed
  • 1/4 cup white sugar
  • 1 tablespoon lemon juice
  • Topping:
  • 2/3 cup brown sugar
  • 1/3 cup melted butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup flour
  • 1/2 cup quick oats

Instructions

  1. Preheat the oven to 350 F.

Crab Apple Banana Jerky – by Naomi

We love when our volunteers share recipes with us! Thank you, Naomi!

Crab Apple Banana Jerky

Ingredients

  • 2 cups crushed banana
  • 5 cups crab apples

Instructions

  1. Cut away the crab apples and discard the core.
  2. Boil the crab apple pieces in 1 cup water about 30 minutes, until soft.
  3. Puree apples in a blender. Add the bananas, blend.
  4. Place puree about 1/4 inch thick on food dryer leather trays (or use parchment paper); dry for about 12 hours, or until crispy; break into chips.
  5. If you have very tart crab apples, use a higher ratio of bananas. If you have small hard crab apples that are difficult to cut, parboil them first to make them easier to slice and remove the core.
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Crab Apple Maple Beverage – by Naomi

We love when our volunteers share recipes with us! Thank you, Naomi!

Crab Apple Maple Beverage

Ingredients

  • 4 cups crab apples (small hard crab apples work especially well)
  • Water to cover crab apples in cooking pot
  • 1/4 cup maple syrup

Instructions

  1. Boil the whole crab apples until soft, crush with a potato masher and strain.
  2. Discard the cores, stems and skins.
  3. Cool the juice, dilute with water to taste and add maple syrup.
  4. I like to serve with ice, you can also add your favourite liquor.
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Fruit Share & My Bartending Career by Marc Tessier

A big THANK YOU to Marc Tessier for sharing his story. Enjoy the read!

I’ve been an on again off again bartender for the past 6 years, but only started taking that career seriously about a year ago. After a trip to Victoria, BC for the Art of the Cocktail festival, I realized that being a bartender is not only about slinging sub par drinks. It is an art, a craft, and in order to perfect your craft, you must train. Men and women behind the stick are creating their own syrups, bitters, cordials, shrubs, preserves, etc… in order to be more creative with cocktail creations.