During the week Bryon filled several buckets with the Fuji and Pink Lady apples from our trees. By Sunday afternoon there were a dozen jar filled with delicious treats (and a couple of gallon bags stashed in the pantry as well for earlier snacking). The fact that we still have a couple of trees producing apples was reason enough to splurge on a larger dehydrator. This year we only did the apples … imagine what we’ll be able to do next summer if we prepare and start early–peaches, apricots, plums, and nectarines. I’m not even including the vegetables. Yikes!
The birds know when they ripen before we do. It has become a race to pluck our Pink Ladies, walk off with our Wealthys, or snatch our Suntans. The apples mature at different times, and some varieties are better for cooking, eating, or pollinating.But what do you with all of them? How much pie can you bake? (Julian, the self-proclaimed apple-pie capital of our region, has this covered. Trust me on this.)First, Bryon needs to peel them. (The deer have assured us that the peels and cores do not go to waste.)Soaking them in a bath of cinnamon, citric acid and a little sugar helps preserve color and flavor.WeWe have four layers of drying apples. With patience (and a little self-control) we can enjoy a tasty snack.The persimmons are also ripening on the tree, but the last few years have taught us that patience is not always a virtue. The raccoons have beaten us to the prize nearly every time.
It’s a typical Saturday ritual: I’m catching up on work.
“Oh no, I couldn’t–it’s too pretty.” (This is a French heirloom pumpkin crossed with a Jarrahdale.)“Do we have the ingredients?”We only needed the white part of the leek.Some fennel …A few white potatoes …African red onions …and some shallots. (Bryon’s shallots have done well this year.)The carrots would be put to use another time. It was easier–and harder–to concentrate with a pot simmering on the stove nearby.