Dear John,
We returned to the apple orchard on Monday. It’s the first time this year, and the first to this orchard. But we missed 2020, because, well, 2020. I’ve been finishing off the last of our 2019 apple butter and apple sauce in anticipation of new jars being put up. That might have been a mistake
I’m going to pause here to say that, although we did not have the excess of apples obtained from trips to pick many, many apples, in the past couple of years I have extended the trick of my veggie stock back to also include an apple stock bag. When I cut an apple (or pear) in half, I’ll core it with a melon baller. Drop that core in a bag that lives in the freezer. When it’s full, they all get cooked down and I make a jelly or a mostarda or a chutney. I might not have made applesauce or apple butter in two years, but had many successful cannings of apples. So it’s a bit of a surprise that my attempts this week have been disappointing.
First attempt, I was multitasking with the laundry and ended up burning the bottom of the applesauce pot. The bitterness from the burnt flavored everything, so I added sugar and spices and cooked it in the crock pot until it was thick. I think the caramelization process of making apple butter succeeded in muting the badness. And yet, it’s underspiced compared to the 2019 version. I must have been too nervous about already having ruined it?
Second attempt, I decided not to use the pot that I’d failed with the day before. Cooking everything in the crock pot from the start and avoiding burning things. But that is a slow way to get apples to turn to mush and by the time I processed it, the sauce was well on the way to thickening. To be clear, it’s not the flavor of apple butter. But it’s also not the consistency of applesauce.
We’re going to stick with those though. There are more apples, but they can go in tarte tartin, apple crisp, and apple ginger squash soup.
In This Week’s Box
- Asian Pears
- Jonagold Apples
- Banana Peppers
- Beauregard Sweet Potatoes
- Broccoli
- Green Kale
- Green Romaine Lettuce
- Green Savoy Cabbage
- Orange Carrots
- Robins Koginut Squash
Garden Potential
- Starfish pepper
- Deciding how long to wait on the final jalapenos
- Lombok peppers if we want them
- Few tomatillos, hopefully
- Volunbeans for drying
- Maybe a tomato? Maybe another few weeks. Probably some cherry tomatoes.
- Dahlias
Still in the Fridge
- Apples: Gala, Empire, U-pick
- Bartlett Pears
- Greens: 1/2 a cabbage, 1/2 bunch collards
- Herbs: Fennel tops
- Sungold cherry tomatoes
- Tomatillos
- Celery
- Edamame
- Green Beans
- Peppers: Bell, Yummy, Lombok, Starfish
- Squash: Delicata, Red Kabocha, Spaghetti
- Sweet onions
- Garlic
- Potatoes: Fingerling, Blue
- Sunchokes
Open Preserves
- Preserved eggplant
- Pickled cucumber skin
- Lacto-fermented green cherry tomatoes
- Lacto-fermented blueberry jalapeno hot sauce
- Lacto-fermenting habanda jalapeno hot sauce
- Pickled red onion
- Pickled banana peppers with oregano, basil, and black pepper
- Plain pickled banana peppers
- Radish kimchi
- Sunchoke relish
- Green tomato chutney
- Sour cherry chutney
- Blueberry peach jam
- Apple sauce
- Apple butter
- Quince jelly
- Veggie stock
- Probably still more uninventoried
What to do with the food
- Super Side Salad! Use peppers liberally. Add carrots, celery, cherry tomatoes, broccoli as you wish.
- First instinct is to make the carrot top pesto from Scraps, Wilts, and Weeds that I really like. But there’s a salsa verde on the same page that uses pickle juice and the dill pickles are pretty much consumed. Just a cucumber skin, a sprig of dill, and the garlic in brine. Let’s try this recipe to use both the juice and the carrot tops!
- Simply in Season has a recipe for Sweet Potato salad that would use up our celery and make a dent in the peppers. I’m not sure how excited I am about it, but it’s on page 191 if you want to try.
- Apple cabbage slaw. I thought I had a recipe saved from years and years ago. I do not see it in my bookmarks. RIP Delicious that was beyond the 1,000 that were exported?
- Curdito if we feel like we have excess carrots. But don’t use the savoy cabbage for it. Green cabbage.
- Now that we have broken into soup season, I anticipate the fridge continually having a jar of one leftover or another. (Currently it’s the squash-collards-peanut combo I suggested last week.) I have so many tabs open with soup recipes from threads where people share their go-to faves. It may be time to follow the crowds to Roberto.
~s
Planning Inside The Box 