I occasionally find myself noticing apples laying or hanging about untouched, the ones on roadside trees or others plopped on the ground unmolested by human desire. And yes, they may be in the backyard of some home owner who for reasons unknown have lost interest or was simply overwhelmed by the pure tonnage of the fruit. My interest in this food source is peaked because many of these untouched apples have real and genuine value, other than, say, feeding the local wildlife.
It’s as if they are going to waste when in them dwells apple pies, apple bread, apple sauce and maybe Apfelkuchen. Admittedly, some of these feral apples are not totally desirable because a dozen squirming, but content, worms have tunneled through them having their own thanksgiving. In addition, the lively larva’s mining operation have introduced microbes with ill intent causing oozing decay. Other fallen apples have been feasted upon by meandering deer, who for reasons not understood, prefer but one bite of each apple, apparently dreaming of finding that one perfect “golden” apple but in the process leave deer drool over the fruit.
Some apple trees are in the odd locations because they were unintendedly put there as a result of a core being tossed from a car, or by some workmen who just chucked the last remnant back to the soil not thinking of planting anything. These wildings, while apple trees by birth, aren’t necessarily of any real value because their fruit may be the result of some radical cross breeding. Thus, the fruit may be tiny, misshapen, and taste more like a dried up mealy rose hip than a Granny Smith. The point being, one has to be selective while foraging for feral apples. Still opportunities arise, and that’s the object of my eye.
So, back to the adventure of apple salvaging as a way of providing culinary excitement and nutritional opportunity. All apples I’ve seen lying about have sugar in them but some more than others, meaning, from my point of view, test them, sink a tooth, lay a lip on them. If your plan is a hard cider, chose the ones with the most sugar because sugar equals alcohol. However, for those baked goods, it’s a matter of balance between tartness, sugar and general flavor.
Most of the found apples are organic and never sprayed with anything, are gluten free and the act of gathering can be fun even if a person has to make a clandestine run into a neighbor’s yard in the deep night—or just go ask if the pilfering is ok. A big bag of robust fruit is a job well done, a rewarding adventure by any standard and a chance to stay close to the ground—tree if they’re still hanging.
For me, the antique peeler is a trip to nostalgia land because the hundred and twenty-five year old device is a marvel. Its existence shows how at one time apples were more important than today, at least in the rural setting. Running my grandparent’s hand-cranked device at full bore throws the peels about providing the reward of seeing man’s ingenuity first hand. Old Lonnie and Thyra had an orchard. I remember fetching fruit and running the various apples, worms and all, through this contraption just to see the peels fly and dismembered bugs writhing on the remains. I was easily entertained. The simple apples are made naked in seconds. Once rendered skinless, the apples can be cored with a simple contraption that only needs a little pressure and the slices just drop to the sides ready for use.
From there, the sections can be distributed into baked goods like pies, bread and whatever that Apfelkuchen is, or just cooked to applesauce.
Simply said, a good apple should not go unturned. Allowing it to just lay on the ground or hang despondently from a lonely tree is possibly a sin, a travesty. With my full sack in hand, I feel vindicated of all guilt.