Autumn is advancing apace now, with the drop in temperatures, but, as the fruit fully ripens and is ready for the picking, it’s a busy old time for preserve and chutney-makers.
And that includes our budding chefs at ASC Orchard Court, Balbeggie, taking lessons from Activities Coordinator, Anne Foulds, on making their own fresh Beetroot in Balsamic Vinegar, and Raspberry Jelly.
The aromatic and gourmet creations are part of ASC’s service-user-led social enterprise, the LOTUS project – which stands for Loving Our Talents, Unique and Special.
The project started with creating and selling wooden gifts in 2019 and Anne – who grew up on a farm and loves cooking and baking – has developed the range, sharing kitchen skills and family recipes to add jam and now pickle-making into the mix! The activities offer full inclusion and Anne tailors each of the tasks to suit each person individually, so everyone has the chance to join in.
But most importantly of all, they all had great fun, with essential tastings along the way – maybe a little messy but never in a pickle!