Get Fresh- TV Show Tonight-Tutti Frutti

Weather providing, as there is ice and snow and what ever else mother nature decides to toss at us in the forcast, we will broadcast live at 8 30 PM the full segment of AAUW conversations,

GET FRESH.

I chose a recepie from this dandy little cookbook published in 1967 as a fund raiser for the

Woodstock March of Dimes Fund. The editor was one of my favorite local historians, Jean Lasher Gaede.

The concept behind GET FRESH

is simple, eat local and eat in season.

I recall John's Great Uncles Bill Mower and Vernon Wilber speaking about this treat Tutti Frutti, especially when it was served on Ice Cream.

The recepie was submitted by Alma Simpkins.

Tutti- Frutti, or Tootie- Fruitie

In a gallon stone crock ( or larger) start with a pint of blackberry brandy and add peaches, pears, strawberries, cherries, apricots, pineapple and other fresh fruits as they come in season. They should be cut up in small pieces and added with equal amount of sugar ( cup for cup). Mixed fruit and sugar can be added from time to time as you have it on hand. Keep crock tightly covered and in a cool place. When filled, stir throughly once a day for a month or six weeks. Let stand six weeks longer, then it should be ready to serve.

AS you can see, this is about 12 weeks of preperation for this tasty treat. I would imagine that is brought summer time flavor to chilly winter Woodstock days.