Does your toddler love applesauce? Mine does! Oh my, I have to actually hide the jar in my fridge or he’ll cry if he doesn’t see it going on his plate. No joke. I did some calculations and realized I’d be saving myself a boatload if I just made it at home rather than paying money for someone else to cook and smash apples. Seriously. Half a bushel of apples made me roughly 6 quarts/12 pints of applesauce. I had a fun time making this over the weekend and am looking forward to serving it to a very excited little boy this winter!
- 1/2 bushel apples – use a variety so you can get lots of different flavors and colors. For this batch, I used Goldens, Jona-Golds, Macintosh, and a few sad-looking Honeycrisps.
Traditionally, you would peel your apples first and then cook them down into a sauce, but I chose to do the opposite. I cut the apples into eighths and then threw them stems, cores, peels and all into my crockpot. I cooked them on high until they were soft (about an hour) and then put them through the Kitchenaid mixer attachment
for straining. Once they were pureed, seed and skin free, I put the sauce back into the crockpot to hold until I was ready to can. I did it this way so I wasn’t using any of the burners on my gimpy stove. I have 2 crockpots so I had them both running with batches of apples. It was fun to see how each batch was effected by the skin color of the apples. I had one that was reddish, one that was almost brown and another that was almost white! Once all the sauce was done, I got my jars, rings and lids sterilized and filled them with the hot applesauce. I filled 5 quart jars and the rest got eaten. The jars were then processed in a hot water bath for 15 minutes.
Total I now have 18 pints and 5 quarts of applesauce to take us through the winter. I’m doubtful that it will actually last unless Liam decides that he’s found something else he’s in love with, but I know better for next year. Next year, I’ll have 2 babies… so maybe I’ll do 2 bushels?
I planted my first Sugar baby pie pumpkins this year. I could hardly wait to see all the little gems that were sure to come off those vines! Sadly, I only harvested one pumpkin and I sacrificed it to make my dad a pumpkin pie for his birthday. A good cause, right? I was content with the thought that I would have to buy my pumpkins again this year and resort to the occasional canned gloop when I saw I sign at the farmer’s market that pumpkins were going to be scarce this year (reason unknown, but it did make me feel better about my less than productive vines) and I was struck with an insane urgency to stock up. That day, I bought 10 pie pumpkins. This weekend, I finally finished putting them up for the winter. I should be sitting back and enjoying my work, but I think I’m going to have to buy more. Pumpkin seems to be Liam’s new favorite flavor and I’m more than willing to oblige.
My mother used to make her own pumpkin puree by halving the pumpkins, scooping out the seeds and roasting them until tender in a 350 degree oven. When they were cool enough to handle, she would scoop out the flesh and take it for a spin in the food processor before either baking it into something or freezing it. I must admit that when I first had my own home and did my baking, I just bought the cans from the supermarket… until I learned that those cans of “pumpkin” aren’t 100% pumpkin, but a mixture of squashes. Cue my obsession with hoarding pumpkins every Fall. This year, I tried a new method of handling the pumpkins and I think I’ll be repeating it yearly. I washed the pumpkins and then cut each one into 8 pieces. I then removed the seeds and placed the pieces in my crock pot. When the crock pot was full, I sprinkled a little cinnamon and sugar over the top and then let them cook on low for about 2 hours or until I could pierce the shell with a fork. Then, I let them cool a bit before scooping out the flesh. This is where I had some fun. I chose to puree my pumpkin with an immersion blender. It worked out well for me this time around because I was still working on the pumpkins tonight after Liam went to bed and it’s so much quieter than any of my other options. Also, there was only 1 piece to clean up! I then froze the pumpkin in bags measured out to 2 cups. 2 cups seems to be about the norm for all my recipe requirements. I actually season the pumpkin once it’s in the batter for whatever I’m working on, but the sugar and cinnamon the pumpkin was baked with helps to soften and tenderize the pumpkin and I like it so much better this way! For reference, I got 7 2-cup bags of puree from 4 average sized pie pumpkins. That’s lot of baking potential!
Are your Fall weekends still nice? Mine are. The weather has been nice enough out that we could even still eat on the porch if we wanted. The trees are changing and I love being surrounded by color all the time. With the weather still like this and dozens of projects to do around the house, it’s nice to still be able to grill out. My husband is in charge of the grill. I also have given him charge of what goes on it. He saw an idea about cheese-stuffed burgers and after many attemps, has finally mastered it. So far, the favorite is a simple ground beef burger, stuffed with cheddar cheese and topped classically. I like it and it was Liam’s first burger. And now Liam loves burgers. He’s his father’s son.
After much trial and error, Matt has decided that the best method for making these burgers and not having a huge mess all over your grill is to make 2 separate beef patties, 3oz each. These are fairly thin patties, but once you add the cheese in the middle and they cook, they are the perfect size for a burger. In the center of 1 patty, place a piece of cheese, about 2 oz worth and big enough to fill the center of the patty. Top with the other patty and press the edges together. Don’t be slack in this step or you will have a very cheesy mess all over your grill. Finally, grill until they are the doneness you desire. Top as usual and enjoy this nifty change to your average cook out!
I am a vegetable girl. Generally speaking, I like them best when they are fresh from the garden and raw. I just need a little salt and we are on our merry way. And although a dash of salt is my favorite way to enjoy seasoning on these gems of the garden, I’ve also learned to branch out and try new things. Tonight was such a night. After a rather leisurely day, we decided to spend the afternoon in the apple orchard and take a hayride. While I was on this hayride, listening to a mother nag and belittle her children for the entire 15 minutes we were together, I began to think of my favorite things. I tried to order my top 5 favorite vegetables, but just can’t. So here in no particular order are my top 5:
- Green Beans
- Brussel Sprouts
(I also wanted to include Broccoli, but when it comes down to it, I prefer Green Beans. Namely raw, so since I’m not a big fan of raw broccoli except for in rare cases, the Bean won.)
While I was on this hayride, it occurred to me that I had some brussel sprouts in the crisper and it’s been a long time since I had them last. For Thanksgiving last year, my Uncle prepared them, sliced and sauteed with figs. I was the lucky one who got the leftovers! The weather is changing my friends, and Thanksgiving is right around the corner, so I was feeling festive. I’d have to say this preparation
of Brussel sprouts is now in close completion to this one.
- 1lb fresh brussel sprouts
- 3-4 slices bacon
- 1 small onion
- salt and pepper to taste
Chop the bacon into small pieces and cook in a pan until crisp. Remove the bacon with a slotted spoon and set aside to drain. Leave the initial drippings in the pan, though. Quarter or slice the brussel sprouts and dice the onions. Carefully place them in the pan with the bacon grease, being sure not to splash yourself, and cook. You’ll need to stir them frequently so they don’t stick and burn to the bottom of the pan. I cooked mine until the onions were softened, but the sprouts where still slightly crisp and bright green in color. Toss the finished brussel sprouts and onions with the cooked bacon and season as you see fit with salt and pepper.