11/18 at Earthdance.net We are helping the Ship’s Cook, Jason, make cider for jarring something. It is soooo surprisingly delicious with all those wormy apples. The apples that are not nice enough to put in the fruit bowl. There are buckets and buckets of these holey wormy bruised apples. We only processed one bucket = 3 quarts. Jason is working hard with Rachel to source as much food locally and from the garden as possible. So far so good! Mountains are being moved in the Pioneer Valley, MA Contact him at Earthdance for resources if you are in that area.

Apples being washed with their delicious well water.



This time we pressed cider with this an electric juicer. Very very very loud. I prefer being outside with the cider press but that was borrowed.

The waste product for the chickens.

The best part was the foam on top of the cider. Like slightly sweet and dense as a cloud in the mouth. Now that is cool whip.

November 25th, 2013 | Tags: apple cider juicing in the pioneer valley, canning, fermenting., jarring, locally sourced cider | Category: 1. MoS Participatory, 2. Food & Recipes (new), 4. Everything, New York City | Subscribe to comments | Both comments and pings are currently closed