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fall Olea europaea arequite the Chuck Berry . No added cabbage is required ! Give it a try and keep some delicious and nourishing olive fruit leather on hired man for whenever you get the craving .
The follow excerpt is fromWild smack : One Chef ’s Transformative Year Cooking from Eva ’s Farmby Didi Emmons . It has been adapted for the World Wide Web .
Russ Cohen’s Autumn Olive Fruit Leather
Forager , conservationist , and instructor Russ Cohen doles out a petty yield leather to his students before they start a foraging tour . Everyone marvels at the sweet flavor , include me!To make this leather it ’s helpful to have a dehydrator , but you may also make it on top of a woodstove or in an oven warmed by the pilot burner light.(Traditionally , of course , fruit is dehydrate by the sun . )
Russ sees this leather as the best manner to use autumn olive berries , which are quite lemonlike when fresh , because the drying process concentrates the kale , so much so that he need not add sugar . Which is unusual , Russ says , since he ’s establish that he broadly needs to add at least a lilliputian sugar to all leathers , even wild grape leather .
INGREDIENTS
1 gallon or more fall olives
PROCESS
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