On Sunday, October 11th 'La fête de la Pomme', an annual Apple Festival in a small village called Bouchage just 3km from Morestel, took place. The family of one of my students offered to take me to the celebration and I accepted without hesitation! Among the kilos of apples was a demonstration pressing fresh apple juice, an arts and crafts workshop for the children, and a display of the many 'endangered' apple species that connoisseurs are fighting to preserve. However, the most entertaining sight I saw was a team of ducks taking a stroll, being herded by a very serious dog and his owner.
There were rows and rows of apples, the sweet smell of pies, candies, and ciders all created from the ever-popular fruit. I even learned how apple juice is made!
--Of course, the apples must first be picked, then they are sent to be sterilized. After sterilization the apples are crushed and stirred in a large vat to let the juices release and ferment. The juicy crushed apple bits are then put into a larger pressing device and the juice is squeezed out of them, leaving the peels and seeds to be composted. Voila!--
In the end we had collected enough apples, cider, sweets, and boudin noir to make a French specialty for lunch. To eat boudin noir, cooked apples, and mashed potatoes together is a welcomed tradition and is followed by an assortment of desserts, macaroons, and coffee.
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