Apples & Butterflies


As much as it has become a tradition to go apple picking every year in September, it has also become a tradition to share the event here on Veggietown. Once a year we visit a near by apple farm to pick apples and enjoy the scenery of the area. This year we also got to meet lots of friendly butterflies. We had them on our shoulders, heads and hands!

The south of Sweden (where we live) is full of apple trees. There is also lots of fun places to visit if you want to experience the huge variety of local apples and the selection of local apple products. One of the most visited events is the yearly apple market in Kivik.

I love to cook and create things from apple, partly because of the local factor but also because it has so many possibilities. Right now we have ten kilos of apple that are waiting to be eaten and transformed into a yummy preserve. Lets fill the pantry for the coming season!

dsc_44870008The type of apple that we picked today is called Aroma. It is perfect to eat raw but also great for cooking and baking.


dsc_4514003510 kilos coming up!



dsc_45310052Beautiful and scary…

dsc_45500071Picking and posing.

dsc_45850106Red Aroma apples.

dsc_45600081Strolling around…

dsc_45910112We also found autumn raspberries,…


dsc_46050126…and pears. Next week the pears and more types of apples are ready for picking.





Green Tomato Chutney & Food Swapping


Last Sunday we arranged our final food swap for the summer and as always it is very nice to be outdoors when the weather permits. We had a great selection of homemade items and I would have loved to bring it all home with me. For this occasion I brought some jars of my green tomato chutney, kimchi, plum marmalade and a few bottles of the strawberry barbecue sauce that I made earlier this summer.

Today I will share my recipe for green tomato chutney. Almost every year we’ve had about a kilo (or more) of green tomatoes on our tomato plants when the season is coming to an end. Clearly you could bring them inside and let them ripen there. But many times this results in flavorless tomatoes. So over the last few years I have come up with one or two ways to deal with my green harvest. And although fried green tomatoes is a tasty classic I also like to find ways of preserving so that I can keep them for a longer period of time. This chutney is great in a burger, sandwich or together with any main meal. I also share some pictures from all the friendly people that participated at the food swap and at all the yummy things that they brought with them.

DSC_44110066-Apple crisps and dried plums.

DSC_44120067-We have participants of all ages. The youngest not even being one year.

DSC_43860041-Granola, dried apple rings and canned plums.

DSC_44200075-Apple sauce with white chocolate and apple syrup.

DSC_44080063-Dried herb mix inspired by ancient times monastery gardens.

DSC_44250080-At this occasion we took a bit of time to introduce our items to each other.

DSC_44670122-And obviously trying all the samples.

DSC_43760031-Blackberry jam and peanut butter cookies.


Green Tomato Chutney


  • 1.5 kg green tomatoes
  • 1 yellow onion
  • 2-3 garlic cloves
  • 2 tbsp vegetable oil
  • 2 tsp mustard seeds
  • 6 white peppercorns
  • 4 dl / 1.5 cup sugar
  • 1 dl / 0.5 cup vinegar
  • 2 tsp salt
  • 2 dried/fresh chili


  1. Chop the onion, chili and garlic finely. Dice the tomato.
  2. Fry the onion in oil until transparent and golden brown. Add the garlic, mustard seeds and chili. Fry until the raw garlic smell disappears (about a minute).
  3. Add the rest of the ingredients and simmer for 20-30 minutes until jammy, stirring occasionally. I usually mash it a little with a potato masher for a more squashy texture but that’s up to you.
  4. Pour into sterilized jars and leave to cool. It keeps for about 4 weeks if stored in the fridge.
  5. For a longer shelf-life you may process the jars in a  warm water bath. Use a large saucepan and place a kitchen towel in the bottom of the pan. Fill with water and add the jars when the water is boiling. Make sure the jars are covered with water by a few centimeters. Process for 10 minutes if you use small to medium jars or 15 minutes if you use larger jars. Remove the pan from the heat but leave the jars in the water to settle for 5 minutes before you lift them out. When processed the chutney will stay fine for up to a year.