Early apples have shown up at the farmers market. I don't know what variety the "seconds" I used for applesauce were, but the pink applesauce had almost a "cherry" note. For eating, I bought a variety called Scarlet Gala for eating, and they are delicious.
At the orchard down near Peru that we visited in December (not a u-pick) last year, the Ever Crisp was a delicious eating apple that lasted well in the 48F garage during the winter. The small Winesaps also lasted well. We hope to visit that orchard again and put in a winter's supply.
I still haven't found the full list but here are varieties 6-10:
Golden Delicious
McIntosh
Cripp's Pink/Pink Lady
Braeburn
Jazz
The local pick-it orchard I use is just getting ready to open up for the season, but the variety I like best for pies, winesap, won't be available until early October. I hope the frost holds off till then. Last year the two days I had blocked out to go apple-picking were both heavy rain days, and slogging through an orchard in the mud wasn't for me. They have two Honeycrisp variants (Evercrisp and a new one called Rosalee) that have similar seasons to winesap.
I missed it. I listed off the ones I see in the store (did miss one of the top 5).
Last year, I started putting chopped cauliflower into my tomato with meat sauce. It looks and tasted just like ground beef. When my children were young, I put whole carrots in meatloaf, laid lengthwise nestled among the meat. When sliced, there were pretty orange rounds, which they loved. I recall my husband telling me that his doctor once asked if he ate 8-9 (not sure of the exact numbers) vegetables a day. My husband answered, "Well, no." But later told the doctor "When my wife makes pasta salad, she puts a lot of vegetables in it."
I was originally thinking sliders on the grill tonight, but then I decided sloppy joes sounded better, so after looking at several recipes online (including ones here) and checking the ingredients lists for Manwich (which has garlic) and Heinz Sloppy Joe mix (which does not have garlic but which I can't find anywhere), I made up a batch of sloppy joe mix.
I didn't use any green pepper in it, and that's the first thing my wife (who normally doesn't like green pepper) said it needed. So I think I'll try adding a little green pepper to the rest of the sauce (I made 2 1/2 quarts of it) and see if that helps. But my wife and I agree that it was pretty good for a first try at developing a recipe.
I may have made 14 last time! The 4 cups of flour makes 12 huge muffins. The rings are 3 3/4 inches diameter, and mine rise about 2 inches high. If I recall correctly, each muffin used 96.6 grams of dough (although I wasn't terribly fussy about the .6!)
Don't feel badly about liking your own post, Joan. I've done that to my posts at least twice. I'm not letting myself hover over the clicker anymore until I get where I'm going!
On Monday, I baked two loaves of my Buttermilk Barley Whole Wheat Grape Nuts Bread. It's one of my husband's favorites, so it shows up a lot in the baking rotation.
I also baked 5 mini-loaves of my adaptation of Ken Haedrich’s Whole-Wheat and Oatmeal Zucchini Bread, from his book, The Harvest Baker (p. 50). I first baked it last year. At that time, I reduced the salt to ½ tsp., added 1/3 cup powdered milk (the granular kind I’m trying to use up), replaced the milk with buttermilk, and deleted the citrus zest. I used pecans instead of walnuts. This year I made some further tweaks. I’d added 3 Tbs. flax meal last year; this year I added 4 Tbs. I used old-fashioned oats. I reduced the vanilla to 1 tsp., and I reduced the granulated sugar to ¾ cup (same as the brown sugar). I reduced the oil to ¾ cup and increased the buttermilk to ½ cup. They bake up nicely in mini-loaf pans that are about 6x3 inches. (Remember those Baker’s Secret ones?) I had an odd squash from the farmers market that has a particularly long slender, curvy neck. The vendors told me that it is like zucchini. It’s nice, because the neck does not have seeds, and it gave me the 2 cups of shredded squash I needed. (I’ll save the rest of the squash for soup or stir-fry.)
I sprinkled the tops of the loaves with demerara sugar before baking. I've frozen three of them, and left the other two for dessert over the next couple of days.
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This reply was modified 6 years, 8 months ago by
BakerAunt.
Skeptic, I used the KAF recipe for whole wheat muffins (2 cups whole wheat, 2 cups AP) and it made 12 muffins. I have 12 rings (thanks to you, instead of 8!) but cannot fit all 12 on my griddle at one time. As soon as they are cooked enough to remove the rings, I can place them staggered and closer together to fit all 12. I had one for breakfast this morning with fresh raspberry jam. And one for lunch yesterday, with honey mustard dressing, a thin slice of deli ham, and a slice of cheese - toasted first and then nuked to melt the cheese. I might try one as a hamburger bun, thanks for the idea.
I'm debating whether to make zucchini bread or a zucchini cake tonight, as we are out of desserts and will need to default this evening to frozen vanilla yogurt (low-fat, of course).
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This topic was modified 6 years, 8 months ago by BakerAunt.
Botanically, peanuts are legumes, not nuts.
I do refrigerate all of my vegetable oils, mainly because I use them in small enough quantities that they can go rancid, which is also why I don't buy them in gallon-or-larger jugs. (I think I've been using the same small bottle of olive oil for over a year.)
I switched from canola to corn oil last year, mainly because I had some canola go bad and it was REALLY bad! Corn oil doesn't seem to go bad as fast.
I made a pizza, (when I make pizza dough I usually make enough for 3 pies) a little pepperoni, thin sliced onions and mild Giardiniera peppers.
I made my sourdough crust sheet pan pizza for dinner tonight. I used sliced tomatoes from our garden (I let the slices drain on paper towels for about an hour before using), along with browned ground turkey, mushrooms, red bell pepper, thinly sliced onion rings, diced low-fat mozzarella, and Parmesan.
On Saturday morning, I created a new recipe for Banana Oat Bran Muffins that are calcium-fortified. The one I ate this morning was delicious, with good texture. I will have another for breakfast tomorrow to see if they hold up well. The rest (I made six large ones) I will freeze for when I need a fast breakfast that meets my low-saturated fat and high calcium needs. I followed up the muffin with a 300mg serving of nonfat yogurt with blueberries that I added.
I haven't had an egg salad sandwich for a long time. I always made mine with mayonnaise (Kraft), onion, and sliced green olive stuffed with pimento. I'll have to see if I can find a very small jar of stuffed olives, as I'd only use them for the sandwiches, and my husband does not care for olives.
Corrected: I've no idea why the original post said green onion instead of green olive!
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This reply was modified 6 years, 8 months ago by BakerAunt.
I think I suggested a half-dozen ideas for supper tonight, none of which clicked.
Finally I suggested lavash pizza. It was excellent. The brand of pepperoni I've been buying now has garlic listed as an ingredient but I found a less well known brand (Bridgford) that doesn't list garlic and it was pretty good, it added a kick but wasn't too assertive.
