Today’s Harvest Basket September 28,1914
Tomatoes, hot and sweet peppers, sage
Food is just coming in “dribs and drabs”, as grandmother would say.
A little bit of this, a little bit of that. Tomatoes, peppers, and herbs.
Happy Birthday to our resident hole digger and full-time weeder. His birthday dinner will be all locally grown (in my garden or in the surrounding counties.)
Everything except for the pasta. It was a very bad year for macaroni in the garden. It doesn’t grow here in Southeast Missouri, USA
Jules is one of the unsung hero’s of the garden, chasing moles, resetting the stones in the walkway once the culprit is finally caught. Most of all, when we both stumble inside at the end of a long, hard day, I will say I forgot to turn off the water, bring in the tools, whatever.) Out he goes to solve the problem. Jules is the apple of my eye.
Cooler fall weather means apples are plentiful. Missouri has a bounty of apples.
Honey Crisp, big, juicy, crisp.
Speaking of apples, they are here, every kind you can imagine. I had to take out a second mortgage to buy the first Honeycrisps that arrived in the area. They are big enough to share, crisp and sweet as any eating apple you ever tasted.
Because this young apple has quickly developed such a big following. The Grocer charges more than double the price of other apples.
It takes five to six years for Honeycrisp to produce fruit. They grow best in cold weather states, like Minnesota.
Honeycrisp apple is a cross between Macoun apple and Honey Gold apples. Developed by University of Minnesota.
It will not come true when grown from seed. Honeycrisp apple flowers must be pollinated by another apple variety. Even a crabapple will do.
They are pricey apples. But I love them for fresh eating. For making homemade applesauce, pies, fried apples, I choose a more affordable variety.
Applesauce or apple pie filling are a good idea to start home canning. The weather is cool, the work in your garden has slowed down, apples are plentiful most everywhere.
This is a favorite apple pie recipe for a fall apple bounty.
Make it a brunch dish using good breakfast sausage. For dinner, I use sweet Italian sausage. Honestly, I don’t need a reason, the pie is one my fall favorites.