Organic Local Apples

A new source for Organic Apples

Farmer, farmer put away your DDT now, 
I'll take spots on my apples, 
Leave me the birds and the bees... 
Pleeeaaassseeee..

I love that song. The original. The remakes. Of course, we're not using DDT anymore, but there are plenty of other "proven safe" but make you (or me) nervous chemicals being sprayed on our agriculture still. Living in the mid-Atlantic, the problem I've found is that if you want local, as I generally prefer, you're going to have a tough time finding organic fruits. Sure, plenty of people have an apple or pear tree, or two, growing in their backyard. They don't touch it and it produces fine, if not beautiful, organic fruit. There is an organic blueberry farm not too farm from here (in Olney, Md), but blueberries are among the easiest fruit to grow organically. Tree fruit is tough.

So, I was delighted when a friend mentioned a source for organic apples out of Pennsylvania: Oyler's Organic Farms.  And I was thrilled when I saw the prices. Where the organic blueberry prices are several times those at the average pick-your-own farm (but chemical free), the organic apples were just plain normal grocery store prices. They sell #1 and #2 apples, by the 1/2 and full bushel. These aren't pick-your-own. You place and order, then drive to pick them up.

Since I had no idea what to expect, I went with a full bushel of #1 Ida Reds in a box. I figured the extra costs for #1 apples and also for the box, over a bag, might be worth it. The apples were $42 for 42 lbs! That's unbeatable in my book. Friends told me that they still used the #2 apples as eating apples, but that you'd have to cut pieces out here and there. I am processing a lot of my apples into sauce or freezing them for winter desserts, so you'd think I wouldn't mind cutting. I probably don't, but not cutting is even easier. And it would tell me what to expect.

My box of #1 Ida Reds

I was thrilled with these apples. They were indeed spots. All of them had some scab looking thing, but not a single one had an issue under the surface. Not one. I peeled and sliced about 30 apples (with the ever-helpful Pampered Chef tool) and found absolutely no problems. Another large bunch were sauced whole, but cored, and again, no issues.  The last big bunch went to making Fresh Apple salsa that I mentioned in my last post, for freezing. And, a handful went to the fridge.

All the apples had some blemishes like this

And all the apples looked great inside - like this !

There's still some time left for apple picking in the season. There's no doubt this is the best way for me to go. I'm looking forward to some York apples, which are supposedly much more sour, in the next few weeks. Yum yum.

A Variety of Thoughts for Fall

Hot pepper and lemon basil jellies

Well, this Summer turned out to be quite a trip, and unfortunately, the first thing to go by the wayside was writing and food sourcing. I have no idea whether my posts were missed, but here I am again, and hopefully will get back to being a bit more regular. Sadly, we've passed the height of fresh food from local sources, so we'll see how it goes. Since so much time has passed, instead of a cohesive topic, I have a bunch of early Fall subjects to touch upon today. Hopefully some of it will be helpful.

If you find yourself thinking about the long winter ahead without fresh local food, a winter CSA might be for you. My local buying group is going in together again with subscriptions at Everblossom Farm, outside of Gettysburg, PA. With pick ups only every other week and a group of families to share the driving, you can have a wide range of produce throughout the five months you would normally trek to the grocery store and get straight from Mexico or elsewhere. If you're in Southern Carroll County, you might even be able to join our group. Check out my earlier posts on Everblossom and our CSA experience last year.

My only worry about the CSA this year is that the weather here in the mid-Atlantic has been beyond dreadful this year. Today is our second day of clear blue sky in literally many weeks. The rainfall for August and September was ridiculously high and washed out a lot of farmer's Fall plantings.  Many farmers were left with poor growth and failed seedlings.  Tom of Nev-R-Dun farm in Westminster even failed to show a few weeks at the farmer's market this last month, as his plants had been hit so hard.

My own adventures didn't fair well either. I wrote earlier about my big project to create a fenced garden. It was a raised bed filled with about 7 yards of compost from D.R. Snell Nursery in Mt. Airy. Unfortunately, their compost, though extremely expensive ($27/yard+delivery), was really not good. It had not fully composted, had huge chunks of cloth, wood, and rocks in it. But most importantly, it's nutrient levels were way off. It is supposed to be manure and leaf litter, but it was very low in nitrogen, and it all but killed off my tomatoes. Everything except cucumbers were a complete failure this year.  I can only hope that next year the ground will be fully composted and ready for seeds.

The other thing we do about this year is plan for our winter meat orders. Chickens are a big one. You can't get pastured chickens locally from about November until around April. So, my group always puts in big orders to freeze through the winter. Unfortunately, this Summer was a kicker for local chicken farmers. Predation took hundreds of birds. Our usual sources, Sattva Place, Akeys Farm, and Jehovah Jirah can not fulfill our usual big order (~20 birds). So, that's incredibly disappointing. If you know another good source in the area, please add it to the comments section. We also buy our turkeys about this time of year, but Copper Penny Farm also suffered huge losses due to heat and predators this Summer. It's unclear whether they will be offering any birds for Thanksgiving. Bummer, man.

My usual source for beef, Ruth Ann's Garden Style Beef, is doing their winter orders earlier this year.  Her pick up will be in November this year, and orders are due very soon. Other farmers may have later order times, but I haven't seen any specifics.

It's apple picking time ! I've been asked by a number of different people about preserving apples recently, specifically about freezing apples. Yes, apples freeze extremely well. I do a few things with them. I'll slice about 6 apples, toss them in sugar (for preservative), and freeze them in a ziploc, removing as much air as I can. This is exactly what you need for an apple pie. You can use the apples frozen, and some people even freeze the apple with the bag sitting in a pie tin so they have the exact shape they need. You can also just dice the apples, skin on or off and freeze them like that. That's great for apple toppings and crumbles. I also make a lot of sauce, but my absolute favorite these days is apple ginger salsa, which freezes fabulously.

I think I got this recipe from allrecipes.com last year, but am not sure... in any case, they have one listed there... they call it Fresh Apple Salsa Recipe. Make a bunch. Freeze it in pint or half pint jars. It goes fast.  I like it best with yellow corn tortillas.

Ingredients

• 2 tart apples, cored and cubed
• 4 tablespoons lime juice
• 1 fresh jalapeno pepper, seeded and sliced
• 1 fresh Anaheim chile, seeded and sliced
• 1/2 medium onion, finely chopped
• 2 tablespoons coarsely chopped fresh cilantro
• 1/2 cup chopped walnuts, lightly toasted
• 2 tablespoons fresh ginger, peeled and thinly sliced
• 1/4 teaspoon salt

Directions

1. In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.

 

The other thing to do right now is deal with herbs you have in the deck or garden. Most of them can be cut and dried inside - hung in the basement is perfect. Oregano is a perennial. Just cut a bunch of it's stems off, dry them, and ta-da! you have oregano for the winter. Mint is the same. I also usually dig up a bit of mint, pot it, and bring it inside for the winter.  If you have lemon verbena for it's fabulous herbal tea or otherwise, you can actually bring that plant in for the winter. It is a tender perennial, so if you don't, you'll have to buy another next year. Instead, dig it up, shake off all the outside soil. Cut off almost all of the growth - and dry that in your basement for winter tea ! -- so that it doesn't stress out. Re-pot and keep in a sunny location. It will completely regrow during the winter and you can use it fresh. 

I also grew lemon basil this year and didn't use it. So, last week I was contemplating what to do.Turns out, it makes awesome jelly. With about 2-3 cups of lemon basil, you can create a lemon tea, add sugar and pectin. I doubt you need to use a hot bath canning process, but I did. The result is a lemon drop flavored jelly - delicious ! As is always the case with jams/jellies, getting it to set how you want can be tricky. The batch I made this past week set, but is a bit runny. It sorta has a honey texture. In any case, lemon basil jelly on cream cheese and crackers.... yum yum.  I'm certain that lemon verbena would produce a similar tasting jelly.

jellies with cream cheese on crackers - scrumptious!

 While you're  in the mood of topping cream cheese and crackers, might as well make some hot pepper jelly. If you've never had it before and you like hot-sweet combos, you are seriously missing out. This super easy jelly is made with apple cider vinegar, chopped hot peppers, and sugar. A lot of recipes also add sweet red peppers. Last year I made bulgarian carrot pepper jelly -- at it set perfectly. This year it set a bit runny, so you never quite know. There are any number of recipes out there for hot pepper jelly. It's so easy and so acidic (so there's no real risk of getting sick later), I always recommend it for beginner canners. 

 Well, I guess that's enough for now. 

Veggie Gardening - hey, it's progress

Hey, a cucumber and some Thai basil !

My latest, grandest attempt at veggie gardening on our mostly wooded lot hasn't completely failed. Earlier this summer I hauled nearly 9 yards of compost into an old dog run to create a raised garden bed, resistant to deer and not mired in heavy clay. It didn't take long to realize that all of that work was certainly not going to pay off in spades. My plants were quickly yellowing and sad. The potatoes were particularly hard hit. The leaves yellowed and fell off continuously, leaving only a few small emergent leaves grasping at life, in a cycle that lasted for weeks. It became clear that something was afoot with my compost. My expensive compost. My expensive compost that took days to haul from pile to garden bed. This manure-leaf litter mix compost was $27/yard, so you'd expect great things. You certainly wouldn't expect it to stunt your plants. But the problem wasn't obvious. The plants weren't burning, like you always hear about with incomplete compost. They were just plain sad. A soil test eventually revealed that the compost was indeed nitrogen poor, a result, I think, of the incomplete breakdown of the elements.

So, in theory, next year my bed will be fabulous. This year, I was quite hosed. I added nitrogen, but this is a losing battle. The tomato plants responded by shooting up in height - skinny as a rail, but tall - and producing very limited flowers. My tiny tomatoes have produced a handful each, but the heirloom varieties haven't bloomed. Several plants never grew past a foot in height. This leaves me to buy from the market. Tomatoes are an expensive fruit, maybe the most expensive at the rate we can eat them. We'll easily devour a huge Brandywine - sliced and drizzled with olive oil, sprinkled with salt and pepper.

this tomato plant is so sadly skinny you can't tell it's 4' tall

I've learnt though that cucumbers are less picky about their environment. In the past, I've successfully grown two cucumbers. Really. Two. But this year, the plants have done very well, or at least, in my perspective, very well. I have three varieties growing - two slicing and one pickling variety - and I've harvested over a dozen. Small cukes cover the vines and they seem to grow at a tremendous rate. The one thing I have found is that they can easily hide in the vegetation, so it's almost like a treasure hunt trying to find them. So, I'm looking at their success as a great step forward.

the cucumbers have been romping

And, even though my veggies haven't been super successful, my flower beds this year are unbelievable. June was a particularly beautiful month, and the Fall bloomers are all setting themselves up for a great show. I have Japanese irises whose greens this year exceed 5', something I've never seen. And my English style, a.k.a. let the plants and the "weeds" fight it out themselves, has given off a crazy array of color. It's always hard to photo the garden, I think, because there always seems to be a lighting issue of some kind, but I've put a bunch of the plant photos on Picasa. The hydrangeas (I have more than 25 bushes) have almost all bloomed and are now changed to their deeper colors. I'm going to add some photos of them and the late bloomers as I can.

If you want to check them out, here they are:  My Garden Photos

On an unrelated note, I have successfully convinced all of my neighbors to move their trash and recycling off of the storm drain. For fourteen years, our trash and recycling collection has been on this concrete pad at the bottom of the driveway. Inevitably every few weeks, trash would litter the entire area for one reason or another. That was bad enough, but one day a few years ago I actually looked at where we put things for collection. I mean, of course, I know where we put stuff, but I never saw that it was the storm drain leading directly into the Patapsco River. Of course, then I immediately noticed that the garbage didn't just litter the common property but tons of bottles and other trash would fall into the drain. There is no filter of any kind between the street and the river. I guess that's so it won't back up.  This spring, I was able to organize our neighbors into a clean up, and they pulled some 13 garbage containers full of trash out of the stream. Perfect timing to propose we move the pick up. Only one neighbor resisted, but now several weeks later our road is no longer polluting that stream on mass. Yay!

SmallTown, Big Market

We were in Kankakee, Il. this past weekend for a wedding, a town I thought I'd never heard of until I was told it was called out in the lyrics of The City of New Orleans. I love that song. No recollection of Kankakee in it, though. In any case, as we hung about Saturday morning, I jumped on the opportunity to join in a trip to the local farmer's market.

The market is actually quite large, particularly for the size of Kankakee - about 25,000 from what I can find. They had great live music and places to sit and eat. There were a variety of vendors from produce to canned goods, bread, and gifts. I am always curious what the most unusual items will be at the markets I visit. In this case, there was a man selling various types of pickled beets. Like all sorts of weird combinations. My husband's cousins (my cousins-in-law?)  bought horseradish beets for their dad.

The market at Kankakee

There was also a really nice cheese stand. All their cheese was from Wisconsin, which is local enough to Illinois in my book. The cool thing, which I guess probably isn't a surprise coming from Wisconsin, is that the cheeses were really artisan varieties. They had nettle cheddar and apricot brie, and a host of other varieties both simple and fancy. It was definitely reminiscent of a European market stand.

great music stand at the market

It's Illinois, so of course there is corn !

And for those twisting their brains to recall those lyrics that Arlo Guthrie (corrected!) made so famous.. they are due to Steve Goodman...

Riding on the City of New Orleans,
Illinois Central Monday morning rail
Fifteen cars and fifteen restless riders,
Three conductors and twenty-five sacks of mail.
All along the southbound odyssey
The train pulls out at Kankakee
Rolls along past houses, farms and fields.
Passin' trains that have no names,
Freight yards full of old black men
And the graveyards of the rusted automobiles.

CHORUS:
Good morning America how are you?
Don't you know me I'm your native son,
I'm the train they call The City of New Orleans,
I'll be gone five hundred miles when the day is done.

Foraging: It's Wineberry Season

Wineberries

This is the first week here of wineberry season -- often referred to locally as wild raspberries. They are indeed a species of raspberry and they grow wild here, even rampant, but they are not native to North America. These berries litter the woods around our property and, if you can tolerate the thorns, reward the picker with a nice tart fresh flavor. In parts of the country they are considered invasive, though I'm not sure if that is true here in Maryland. Originally they were cultivated to use as a hybrid for raspberries, but they got loose. The great thing about them is that they grow in reasonably heavy shade, an attribute not found in many berries. We follow the edge of our yard or trails through the woods to grab whatever we can. Of course, the "best" berries taunt you from canes that are just out of reach. Despite better wisdom, my son and I are always drawn further and further into the brambles reaching for that cluster of perfect berries, inevitably caught by the many thorns and left scratched and battered.

This morning we took a friend out picking and, determined to overcome the thorny branches, we set an early morning meeting time and dressed in long sleeves and long pants. Naturally, we've hit a very humid spell and so we set off around 8am in already oppressive weather. The berries are close to their height now, and the picking is easy. The extra clothes were worth the heat, as we got caught many times, but our arms and legs returned unscathed.

Pick only dark red and plump berries - like the one far right bottom

The best berries are always just out of reach

and between you and the berries are these thorns!

wild blackeberries

Where there are wineberries, there are wild blackberries. Their season is just starting and so you'll only find a few dark black juicy berries on each cane this week. And they'll undoubtedly be very sour. I'm not a big fan of these berries, and I'm particularly not fond of their thorns, which, though fewer in number than those on a wineberry cane, are longer and far more vicious.  But they look tasty.  So when they are there, we pick a few of them too. These are not wild black raspberries, which are, well, raspberries and quite delicious. They are also much rarer to find in my woods; I tend to find them each year more by random than planning.

Nasty blackberry thorns !!

So, how do you use wineberries? Quickly! Wineberries do not last very long at all, and you'll want to do something with them within 24 hours. You'll notice they have a stickiness to them and the flavor is more tart than the cultivated red raspberry. They are great fresh, on cereal for example. I made jam with an early batch this week, which came out ok, but not great. Mixed with the sugar necessary for jam, the wineberry seems to lose its distinct fresh flavor. Today's pick will be macerated (sprinkle with sugar and let sit until the juices are drawn out). Then we'll turn lady finger type cookies (quickly!) in the resulting juice and layer the cookies, crushed berries, and cream cheese into a fast tiramisu-like dessert. Yum, Yum!

Today's harvest - random blackberries included

Traditional tiramisu uses marscapone cheese, which is rather expensive, and requires significantly more work to whip egg whites and fold in the rest of the ingredients. It's fabulous and we make it for special occasions, but for a quick "just us" dessert, we go with the faster, cheaper recipe. Well, it's not so much a recipe because it's modified heavily depending on what we have around. But it is faster and cheaper. The Germans, at least in the South, use whipped cream and something like cream cheese to create these big thick lighter versions of tiramisu. They are just absolutely fabulous. Ours is something in between. If we have whipping cream, we whip that and fold it into cream cheese with a bit of sugar. If we don't, we hand whip the cream cheese to make it a bit lighter, but still dense like the traditional dessert. The main lesson we learned from the Italians was to quickly toss the cookies in the coffee or juice that you are using. The cookie will seem dry, but as it sits in the fridge, it will absorb that liquid and have a lovely cake texture when it is eaten. That soggy gooky tiramisu you often find in restaurants is due to soaking the cookies in liquid, rather than tossing them quickly.  Making the dessert with fruit allows you to eat the great berries that are available all Summer, and you can make this with just about any fruit that will macerate well. 

Toss your berries in sugar and let them sit to extract the juice

These are the cookies we use

 

 

Macerated berries

 

 

Toss quickly in juice and layer with cheese....

then more cheese and fruit

Layer until you're out of ingredients - rest in fridge 30-60 min

This entry is part of "Feed me tweet me follow me home" blog hop at A Moderate Life !