{an ode to apples}

"Seasons of mists and mellow fruitfulness, close bosom-friend of the maturing sun; Conspiring with him how to load and bless With fruit the vines that round the thatch -eves run; To bend the apples the moss'd cottage-trees, and fill all fruit with ripeness to the core; To swell the gourd, and plump the hazel shells with a sweet kernel; to set budding more, And still more, later flowers to the bees, until they think warm days will never cease, For Summer has o'er-brimm'd their clammy cells. - John Keats, To Autumn

On the 25th Anniversary of Germany's Unification friendly people from the East & West came together to bring in the apple harvest in Saxony.

This is how you get hold of the apples...

The children were sitting in between the trees & polishing their little treasures.

Time for bringing home some delicious apples, gathering around a table & welcoming autumn and the stillness that comes with it.

Little Autumn Apple Tartlets You will need:: ^ 6 frozen spelt flour pastry sheets ^ 1-2 apples with an elegant acidity ^ 2-3 gingerbread biscuits ^ 3 tbsp marple syrup ^ 3 tsp salted butter ^ 4-6 tsp of apricot marmalade This is what you have to do:: Preheat your oven to 200C. Take the pastry out the freezer and let it warm a bit. Cut out 6 round shapes, butter your tins and fit the pastry into the baking tins. Sprinkle each pastry base with one tsp ground ginger biscuit and half a tbsp of marple syrup. Cut your apple(s) into really thin sliced and and layer as if they were rose petals. Add half a tsp salted butter and place the tins into the oven and bake for for 20-25 minutes. Once out to oven brush with warm apricot jam. Enjoy!

For mor stories please visit:: Special thanks to Peter van Nahmen for letting me join this years apple harvest & sharing everything on apples!

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