Thursday, October 27, 2011


Hand-picked from the trees, spurring many recipes

* Of course, not all apples are hand-picked, but the ones currently sitting in the bottom drawer of our back refrigerator were. I picked them myself from a farm in northern Montgomery County earlier this month.
* To get the best rate, it was required to pick at least 20 lbs. With amazing and fairly coincidental precision, my total was 20.01 lbs. The only variety available for picking that evening was braeburn. So I drove home with 20.01 lbs of braeburn apples.
* What can be done with 20 lbs of apples? Originally, I thought that my housemates would help me to eat them. There are five of us, so if we each had an apple a day, they would be gone in less than two weeks. However, even freshly-picked as they were, the taste and consistency was mediocre at best. These apples would need to be cooked.
* Weeks later, about a dozen apples still remain, but I have been able to make a few dishes. I've made home-made applesauce twice. I made a stew with pork, cabbage, onions, and apples. And I gave a dozen apples to a friend. What recipe should be next?

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