DIY almanac: crockpot apple sauce and spiced apple skins

 

We have so many apples at out house! Two ancient apple trees in the side yard and nearly a dozen craggly wild trees reaching out of the abandoned schoolyard across the street. I've started our family's little 'festivle of apples' with crockpot applesauce, candied apple skins and dried cinnamon apple slices for Christmas potpourri. Our house is so toasty warm and smells of sweet spicy apples right now. Just right for a hazy, foggy September day.

 

For my simple crockpot applesauce, I just peel and thickly chop enough apples to fill the bowl. Then I splash in about a half cup of water, a generous pour of honey and ample sprinklings of cinnamon and nutmeg. We like our applesauce to be granny spicy goodness. Then, I just let the crockpot cook on high for about 4-6 hours, taking the time to stir and mash the apples every once and a while until my desired saucey texture is acheived. Like liquid apple pie.

I've started rolling my apple peels in cinnamon and brown sugar to be baked up into crispy apple candies in lieu of tossing them out (although the worm bitten skins are given to my ducks). I set the oven to about 250 degrees Fahrenheit and spread the skins on a parchment lined baking sheet. In about an hour and a half to two hours, the skins will be caramel brown and crispy and they'll disapeer within 10 minutes at our house.

DIY almanac: heirloom apple butter

My cousin was in town a little while ago. I took her out to the tomato farm and then decided we should pick apples together since it was such a gorgeous, late-summer afternoon. My family has two 100-year-old apple trees, and there are some more wild ones growing in a meadow across the road from the farm. To get to this forgotten apple orchard, you have to scramble through a thicket of blackberries, and once through, you'll find yourself in a peaceful field of golden grass, speckled with ancient apple trees and a few small Hawthorns. My cousin and I picked all sorts of apples that day: tiny pink apples, skinny yellow apples, and big, fat green ones. With such an abundance of fresh apples, I had one thing on the brain: apple butter! Mmm, after being slow-cooked with spices, homemade apple butter is absolutely heavenly spread on some toast. I made some right away, here's my recipe- you have to try this:

Ingredients:

10 cups peeled and seeded apples, cubed

1 cup apple juice or cider

Cinnamon, nutmeg, and clove to taste

2 tablespoons lemon juice

4 tablespoons brown sugar

Throw apples and cider into a large stockpot and bring to a boil. Boil 5 minutes and then reduce heat to a simmer. Simmer for 1-2 hours, stirring every 15 minutes. When apples are soft, saucy, and brown add the spices, lemon juice, and brown sugar and mix well. Slowly begin mashing the mixture. Using a hand blender, blend the apples until smooth and creamy. Get out some good bread and enjoy! Goes well with peanut butter too for an autumnal spin on the classic peanut butter and jelly sandwich.

I also have jars of this apple butter up on etsy: http://www.etsy.com/view_listing.php?listing_id=31220354