The Adventures of a First Time JuicerPosted: September 22, 2013
Ah, fall. ‘Tis the time for leaves crunching underfoot, warm harvest soups and stews in your crockpot, and the time to pick apples. For the past 3 years, Justin and I have been members of Operation Fruit Rescue Edmonton (OFRE). This wonderful organization strives to find the fruit hidden in our city. As a Fruit Captain, I organize fruit picks in Edmontonians’ yards. This fruit, that otherwise would have gone to waste, is divided between the volunteer fruit pickers, OFRE, and a local charity. It’s a great way to save fresh local organic fruit from ending up in the landfill, plus, you get to go home with a plethora of free fruit! This year, Justin and I opted to picked as many apples as we could.
Last week, we were extremely fortunate to be invited to Kevin Kossowan‘s to partake in a fantastic evening filled with great company, amazing food, and (the crowning glory) apple juicing. Some of you may know Kevin as the co-founder and owner Lactuca, as the Canadian Prairie’s Slow Food Hero, or as the co-owner and operator of Shovel and Fork. All around, he is extremely passionate about local food, making it his life’s work. We could not have been more excited to be invited to use his famous juicer.
Upon entering Kevin’s yard, we were blown away at his efficient use of space. It seemed as if every square inch of the backyard was being used to grow food. Here are his famous cold frames, and his cob oven.
The cob oven has its own story. I encourage you to watch it.
The cold frames help supply greens for Lactuca, one of his businesses.
Here’s an example of how Kevin has managed to efficiently use every single inch of his yard for food production. This tiny triangle of greenery is wedged between a cold frame and a walking path. This is pure genius! It inspired Justin and I to do some future crafty landscaping in our yard.
After a while, we wanted to get in on this action and help. I did so by helping to crush the apples in the garburator. That’s right. Kevin uses a garburator to crush the apples before they go into the press. This ensures that you get the most juice possible out of the apples. Genius! I do not, however, think that the inventor of the garburator had this in mind when he came up with the idea…
Slow, fire roasted chicken and pork from Nature’s Green Acres.
This chicken liver mouse was to die for. It’s a Julia Child recipe! Stay tuned for a future recipe post!
In the end, we got 20 liters of golden, delicious, fresh apple juice to take home with us. Thank you, Kevin, for the fantastic evening, for opening your home to us and sharing your knowledge.
While I cannot tell you yet what we’ve decided to make with all the juice (it’s a surprise!), know that it will be a fantastic adventure all on it’s own.