Posts Tagged ‘apples’

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What am I posting today?

October 3, 2016

October images . . .

apples

pumpkins

 

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flamingos-of-october

Apples, pumpkins, mums, and fall migrants.

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What is that between my toes?

October 2, 2013

Sand between my toes because this weekend, on a warm, late September day, we went to the beach! (This is unusual for Ohio.)

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lake

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We bought apples . . .

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And witnessed the March of the Pumpkins.

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Why am I raising a glass of cider today?

September 26, 2012

Because September 26 is the birthday of John Chapman, better known as Johnny Appleseed, born in Leominster, Massachusetts in 1774.

The popular image is of Johnny Appleseed spreading apple seeds randomly, everywhere he went. In fact, he planted nurseries rather than orchards, built fences around them to protect them from livestock, left the nurseries in the care of a neighbor who sold trees on shares, and returned every year or two to tend the nursery. Although apples grown from seed are rarely sweet or tasty, apple orchards with sour apples were popular among the settlers because apples were mainly used for producing hard cider and apple jack. In some periods of the settlement of the Midwest, settlers were required by law to plant orchards of apples and pears in order to uphold the right to the claimed land. For these reasons, Johnny Appleseed planted orchards made for popular real estate on the frontier.  His first nursery was planted on the bank of Brokenstraw Creek, South of Warren, Pennsylvania. Next, he seems to have moved to Venango County along the shore of French Creek, but many of these nurseries were located in the Mohican area of north-central Ohio. This area included the towns of Mansfield, Lucas, Perrysville, and Loudonville.

Okay, here’s another apple recipe – a really easy one for Apple Crisp.

Heat your oven to 350 degrees
Peel, core and slice 4 apples – medium to large in size.

Jonagolds are good for this recipe.

Place them in an 8″ square glass baking dish

Squeeze half a lemon over the apple slices

In a separate bowl mix 1/2 cup of flour and 1/2 cup of sugar with 1 teaspoon of cinnamon and 1/2 teaspoon of salt

Take a stick (1/2 cup) of unsalted butter and dice it up into about 1/4 inch cubes

Mix the butter into the flour mixture – use your hands to kind of rub the butter into the flour.

Sprinkle the flour-butter mixture over the apple slices and bake for about 30 minutes – or until the apple slices are soft and kind of bubbly and the top begins to get browned.

The history quote is from Wikipedia; the recipe is from my head.

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What am I celebrating today?

September 17, 2012

Today is Apple Dumpling Day.  It is still officially summer, but there’s a little nip in the air and the locally grown apples have begun to appear in our markets.

My mother made the best apple dumplings.  I do not have a recipe because she did not use one, but here is approximately how she made them.

Heat the oven to 350 degrees.

Prepare pastry, as for a pie crust – these are approximate measurements:

1 1/2 cups of all purpose flour

1/2 teaspoon salt – whisk into flour

1/2 cup shortening (she used Crisco) – cut into flour mixture with a pastry blender (or two knives)

moisten the dough with a couple of tablespoons of ice water
– add this a little at a time until the dough begins to come together

Roll into a rectangle about 1/8 of an inch thick

Cut into squares.

Place a peeled, cored apple in the middle of each square.  You probably don’t want apples that are really big for this recipe.

What kind of apple?  My mother always said, “Don’t buy the computer apples.”  But if you don’t mind mushy apples, go ahead and buy the computer apples (also known as Macintosh.)  Granny Smiths are good, as are any apple with a lot of flavor and a little tartness.

Fill the hole in the apple with butter and red cinnamon hearts – these will melt and make a sauce.  Alternatively, you can fill the cores with sugar, butter, cinnamon, walnuts, raisins, or any combination of the above.

Splash the apples with maple syrup and fold up the dough to cover the apple.
Bake until the crust is browned and the apples are soft – I’m guessing about 30 to 45 minutes.

In my opinion, these don’t need ice cream or whipped cream or any other embellishment – but if that is what you like, go ahead and enjoy! Actually, I do like them with accompanied by  a wedge of cheddar cheese.

I love the names of the old apple varieties:  Stayman Winesap, Northern Spy, Pippin, Sheepnose, but they are difficult to find these days.  The poster above is from MOFGA’s Common Ground Fair from 2009.  The Fair takes place every September in Unity, Maine.

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What am I picking, part 2.

October 27, 2011

The answer is APPLES.

Here are some photos from Sages in Chardon.

I like them.  They have a great selection of apples and other stuff – fruits, vegetables, cheese, jam, popcorn, cider, pancake mix, etc.

Best of all they have samples so you can taste the apples before making your selection.  This is so helpful!

This is a Fuji, a Spartan, and a Honeycrisp which appear to be levitating on a table in my office.  I recommend them all.

I seem to have a lot of photos of pumpkins from this apple orchard.  Let’s just call it a gestalt autumn experience.