Today was a good day. It was gorgeous and warm. The wind blew hinting of the cold to come. There were many many apples I could still reach. Enough for at least 6 apple struesel if I wanted. Or apple cake. Apple cake? Yes apple cake. I think it will be a hit, even with the hubby who grimaces at apple pie. But apple cake a la carrot oohey gooiness? That will make him a believer.
Stay tuned for those delights.
Its not always bad to have a deadline. And today I got the harvest done just in time. The deadline is a test of will versus time. I usually get most of my work done with some will but a clock is way more effective. I quickly learned how ripe the apples in the tree had become. Harvesting apples requires care – a tug on a branch full of apples can bring down more than one, and the strays become juicy cannon balls falling from a head bruising height.
I collected three grades of apples. Those destined for vinegar
Those destined for desserts
And those I give to friends – the best of the bunch.
Though not all of the harvest turned out well.
The tomatoes haven’t proven useful yet. The ripe ones were too watery for salsa and wasted. Today’s collection is mostly unripe. The deep flesh-drying cracks have started to mold on some. A warning I forgot to heed this year:
Consistently water your tomatoes!!
Well that time’s passed and I need to cook.
Easy Baked Kale Chips
- Store bought or garden fresh Kale (curly, dinosaur)
- Olive or canola oil
- Your favorite dried pepper for heat (red chili, black, white, ancho, sriacha)
- mixing bowl
- baking pan
Give kale a good cleaning and drying
Set Oven to 350 F
Tear leaves from stems in big chunks – checking the curls for any hitchhikers
Toss dry leaves with drops of olive oil in big bowl. Keep it light. I add red chili peppers and blend again.
Place thinly on baking pan and dust with sea salt
Bake for 10 – 12 mins – at 6 mins toss
If only all of life were as simple, yummy, satisfying
AND good for you too.