The Best Apple Crisp

What to do with a half bushel of apples and not a lot of time? Why, make apple crisp of course! Easier than baking a pie, but the final result is just as enjoyable. This recipe from the Wilton Book of Classic Desserts is by far the best version I have tasted. This book has a special meaning for me as it was a present to my mother from a friend shortly before she died in 1982. Sadly, she never got to try any of the recipes. Originally printed in 1970, an excerpt from the forward by Chef Louis Szathmary seems quite outdated and made me chuckle. "The way of presentation of the dessert is of utmost importance. The most elegant and prepared food can turn into an insignificant thing if not presented properly. A clean doily, a few fresh green leaves from the garden, an extra sprinkling of powdered sugar, a few candied flowers, some freshly grated chocolate are as important for the dessert as lipstick for the homemaker."

Apple Layer:
4 cups peeled, cored and sliced apples
1/2 cup sugar (or to taste)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
-Gently mix the apples with the other ingredients and put in a 7" casserole dish

Topping
1/4 cup brown sugar
1/4 teaspoon salt
1/2 cup sifted flour
1/2 cup dry oatmeal
1/4 cup butter
1/2 cup chopped nuts
-Mix the sugar, salt, flour and oatmeal in a bowl. Cut in the butter with a pastry blended, just until blended. Stir in the nuts and spread evenly over the apples. Bake 375 degrees for about 1/2 hour, or until apples are tender. Serve warm or cold with cream.

This dessert doesn't last long, so I usually double the recipe and bake in a 9" x 12" dish. Delicious served warm with vanilla ice cream.

Carrots

I picked the rest of our carrots this weekend. I have read that you can keep carrots in the ground, even through freezing temperatures, by mulching over them, but I have found that if they are not harvested by early November, something else will eat them. As it was, by this weekend, all of the tops were gone, a few had been pulled out of the ground, and several had been eaten from below the ground and looked like this: 

This is the first year I have experienced this type of damage. Even though I saw no signs of burrowing, I suspect it was a gopher. If anyone has another explanation, I would curious to know. I am grateful that in spite of these few being destroyed, the majority of the crop was left intact. If I had waited another week, this might not have been the case. 

This year we planted two varieties - Napoli and Minicore. I was most impressed with the Minicore. They matured early, are packed with flavor, and don't grow too long which makes them easier to dig up. 

Minicore carrots picked November 2, 2014

Napoli Carrots Picked November 8, 2014

The Napoli's took longer to mature and were slightly misshapen. However, they still have an excellent flavor and I am certain will be appreciated both raw and cooked this winter. This brings me to the topic of storage. One of the benefits of growing root vegetables such as carrots, is their ability, when stored properly, to stay fresh for an extended period of time. Recently the UMASS Extension Vegetable Program completed a study on long-term storage of carrots. Four farms with varying preparation and storage methods were evaluated. If you are interested, a summary of results can be accessed at http://www.newenglandvfc.org/2013_conference/powerpoints2013/Hazzard%20Postharvest%20for%20carrots.pdf. As a backyard gardener, with no large cooler or storage cellar, my options our limited. The following steps have proved adequate. After digging up the carrots I cut off the tops and any long bottom roots with scissors; I soak them briefly in a tub of cold water and then scrub them individually with a vegetable brush. I then let them dry completely and then place them in ziplock bags before being stored in the refrigerator. The bags are checked regularly throughout the winter and any rotting or discolored ones are discarded immediately. I have found that with this method, the carrots last until they are gone, usually some time in February.

Apple Cider Doughnut Muffins

When you can't get to the cider mill and just have a craving for cider donuts, try these easy to make muffins instead.

Ingredients:
For Muffins:                                                                          For Topping:
2 cups apple cider reduced to 1 cup                                     1/2 cup sugar
1/2 cup butter softened                                                         1 1/2  cinnamon
3/4 cup sugar or combination white and brown sugar        4 tablespoons melted butter
2 large eggs
1 teaspoon vanilla
2 1/4 cups flour
1 1/3 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Boil 2 cups apple cider until it is reduced to 1 cup then cool. Sift or whisk together dry ingredients and set aside. Cream butter and sugar until fluffy. Beat in eggs and vanilla. Beat in dry ingredients alternately with cider. Pour into greased muffin tins. Bake at 375 degrees for 15-18 minutes. Let cool about 5 minutes in pan, then remove and brush immediately with melted butter and roll in cinnamon sugar.

This recipe made 8 extra large muffins, but you can also use regular or mini-muffin size and adjust the cooking time accordingly.

Blueberry Mountain - Benton, New Hampshire

 

The day started out overcast and drizzly... but by the time I got to the trail head there were patches of blue sky. These came and went throughout the day.  I traveled the Blueberry Mountain Trail from the western approach, parking on Blueberry Mountain Road. The other option that is available is to enter from the East starting at Long Pond Road. This can be done as a traverse.

After about a half mile along a logging road, the trail continues on another road that is clearly marked beyond these boulders on the right. The hike continues for some distance along a road and I began to wonder if I had missed the actual trail.  But, after about 1.3 miles the trail narrows, becomes more wooded and begins to gain elevation.

To the right were extensive open areas as a result of recent logging operations. Although unsightly in this picture, it doesn't really impact this hike.

Not knowing what I would find along the trail, I came prepared with extra water and a bowl. This was not needed as there was plenty of water to drink along the trail for my dog Gus.

No flowers or mushrooms, but there was an abundance of moss growing in the woods, in a variety of colors. Some bright green, some rusty red and others a pale blue-grey.

(left) These small green plants have always reminded me of tiny evergreen trees. I am pretty sure they are lycopodium dendroideum, also known as tree groundpine according to the USDA's Plant Profile webpage.

As I approached the summit, the slopes were covered with bushes for which this mountain is named. I was surprised to see so many berries still clinging to the branches and wonder why birds or other mammals haven't picked the bushes clean.

Gus was happy that they were just the right height for a quick snack.

Little surprises along the trail kept it interesting. I followed the sound of running water and came across a nice waterfall.

There is no question as to why this Peak is part of the "52 With a View". It was a bit too chilly to sit at the top and enjoy the view so I'll have to return on a warmer day. All in all, an easy and enjoyable hike.

Stuffed Pumpkin

This was my first time preparing food inside a pumpkin. This recipe was easy to make and was definitely a meal in itself. It provides a good basis for variations to suit your taste, such as substituting rice for the millet. The most difficult part was cleaning out the pumpkin.
 

 1 small to medium pumpkin                                2 tablespoons honey

1 cup raw millet                                                  1/4 cup almonds or other nuts (optional)

1/4 cup sherry                                                     1/2 teaspoon cinnamon

1/2 cup raisins (regular or golden)                    1/4 teaspoon nutmeg

3 tablespoons butter                                           3-4 cloves crushed

1 large apple peeled and sliced                          salt and pepper

1 pear peeled and chopped                                                          

1/2 cup dried apricots chopped

Cook the millet. Soak raisins in sherry. Carve out the top of the pumpkin. Remove seeds and string. Carefully scoop out some pumpkin and steam until tender. Alternatively, canned pumpkin can be used. Heat 2 tablespoons butter in large skillet and saute apples, pears, apricots and nuts about 5 minutes. Add remaining ingredients. Stir in cooked pumpkin, soaked raisins with sherry, and cooked millet. Adjust seasonings. Add 1 tablespoon butter and water or broth, so it's not too dry. Spoon mixture into pumpkin shell. Replace lid and bake in a pan with about 1/2 of water at 325 degrees for 60 to 70 minutes. Serve with your favorite green vegetable. Serves 4. If using a large pumpkin, double the recipe.

 

 

In the News

EPA Proposes to Remove 72 Chemicals from Approved Pesticide Inert Ingredient List

http://yosemite.epa.gov/opa/admpress.nsf/0/3397554FA65588D685257D7A0061A300
I was more excited about this report, until I read that "The 72 chemicals are not currently being used as inert ingredients in any pesticide product."

Emerald Ash Borer Suspected of Spreading to White Fringetrees

http://entomologytoday.org/2014/10/10/emerald-ash-borer-may-have-spread-to-different-tree/
Potential scary news from Professor Don Cipollini, a researcher from Wright State University, who noticed the damage on ornamental White Fringetrees (Chionanthus virginicus) near his home in Southwestern Ohio.

photo: MissouriBotanicalGarden.org

Farmers and Environmental Groups Challenge EPA's Approval of Enlist-Duo

http://www.foodsafetynews.com/2014/10/another-lawsuit-filed-to-block-enlist-duo-registration/#.VEmdqRYylfg
Challenges to EPA's decision reported in my  October 16, 2014 Post continue.

Seeds of Fall

Everyone knows and appreciates the bright colors of the changing leaves, but if you look a little closer at the plants in the fall, you will see another colorful attraction - that of seeds ready to break open and begin the cycle of growth again in the spring. I know that many of these plants are classified as invasive in New England.  Their prolific seeds, which can be spread by birds and wind, is one reason why they can easily take over the landscape if given the opportunity. I still can't help but admire their bright colors amongst an increasingly dull landscape. Note, that other than the Autumn Olive, all of the invasive plants shown have only appeared on our property within the last decade.  

Asparagus Seeds

Oriental Bittersweet (Invasive)

Unidentified Bush with Bright Red Berries

Pokeweed

Autumn Olive (Invasive)

Rugosa Rose Hips

Maple Leaf Viburnum

Multiflora Rose (Invasive)

Autumn Olive and Bittersweet Intertwined