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Crabapple Picking in the Gallatin Valley Autumn

Just about 5 years ago to the date, I attended a jam and jelly making class, put on by Blue Chair Fruit‘s Rachel Saunders.  This class changed my life forever (Kris describes it as “possessed”).  That fall, I purchased a freezer full of local fruit while in season. I made jams, jellies, marmalades, butters, sauces–you name it. Every waking moment I was thinking about what I could put in a jar next. Every day off all winter long our house smelled just like grandma’s on a Sunday. So fast forward. I finally realized I missed one important part of Rachel Saunders’ class.  Rachel preached “pick what is in season and process it when it is in its prime and ripe”.  So now I try to pick and process as much as possible while fresh.  Ok, I still have fruit that I freeze, but let’s face it, “in-season” tends to happen all at once in Montana. Here is a recent foraging excursion Kris and I went on two weeks ago, and the fruits of our labor.   The trees were loaded this year, and in no time at all we had 25 lbs of tart little crab apples. Now starts the discussion about what to make? I am…

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