The ground in the orchard is carpeted in apples. My neighbor gave me another giant cabbage, and I have a gallon crock in the kitchen for making sauerkraut, which I have never done before. I’ve already frozen tomatoes and made salsa but it’s ready to be done again. Beets, green onions, fennel, and shell beans are still in the garden. What’s more, the big bag of ripe bananas from Teals are now overripe. The killing frost that destroyed the swiss chard (which is very hard to kill) might be termed a blessing. No, wait. In the warm weather it has started growing again……
Posted tagged ‘apples’
It the time of year when I have to freeze a quart or two of tomatoes every day, and pick up a bucket of apples, or some will go to waste. It’s also time, if I’m going to taste fried green tomatoes in 2010, I had better make them now, before they all ripen.
Here is a good recipe for using up tomatoes:
Dice up some tomatoes, crush up a bunch of saltine crackers, and mix well. Add fresh herbs if you have them. Parsley is recommend. Mix this up and put it in a greased casserole. Top with parmesan cheese, dot with butter, and bake at 350 until you think it’s ready. Just use your common sense on proportions.
Not sure what kind of apples I have here. My long held assumption was Prairie Spy but online photos and descriptions don’t quite fit. These are early, soft, and good for baking and eating–unless what you are looking for is a sour jawbreaker of an apple. These apples have a delectable, cidery fragrance that fills the entire house. The flavor is mild and tart at the same time. I picked in the good ones, and fed the others to the horses. With store bought strawberries and peaches in the house that have to be used, I am planning on making a mixed fruit cobbler this weekend.
The apple crop is good this year. But there is always the dilemma of what to do with all the apples. I tried giving them away. People would take maybe five or ten pounds. I had better luck selling them. If I charged, people thought they were better than if I was giving them away. But selling apples required me to pick them. And bending overrr or reaching up thousands of times gets old fast. Last year we made pureed apple sauce. It is all gone. In a Girls Scout handbook from the ancient past, I saw a recipe called poet and peasant. It’s quite simple. Apples and onions are fried together. It sounds weird. But I’m willing to try it.