A big bag of fresh-picked apples is sitting on my kitchen counter. And I mean a BIG bag. If we had a bushel basket, it would be full to overflowing.
What kind did you pick?, I asked my daughter.
Oh, lots, she replied. Jonagold, Northern Spy, Empire, some other kinds. It’ll be a surprise, every time you take one.
Wonderful! I said, I just found this great recipe for apple butter. You do it in the crock pot.
Why would you make apple butter, when you can make pie? said the baker. She is talented in the crust-from-scratch department.
However, judging by our supply, there’ll be plenty left for apple butter once we’re fully sated on apple pie. And probably more left over for applesauce, caramel apples, apple crumble, for apples in our salads and grated into cole slaw, baked whole or with pork chops… or for enjoying with a chunk of aged cheddar while they’re still from-the-tree juicy and crisp.
Love apples, too? You might find this Foodland Ontario apple link handy, with info about creating and freezing your own apple surplus, plus a long list of recipes to ring in the changes, in time for Thanksgiving. I have a feeling we’ll be trying… several.