On Tuesday evening, Andy and I ventured to the Door Creek Orchard in Cottage Grove. What a lovely place! Sheep, a beautiful apple orchard, and a quaint country store. We will be heading back!
The purpose of our after-school detour was twofold. On Wednesday, my colleague, Carol Samuel, and I were hosting our first LOCAVORE meeting at school. We basically wanted to bribe students to come with food, so I bought a bag of freshly-picked Gala apples. On Thursday, my students and I were having a little fiesta in celebration of La Independenica de Mexico. My classes are very multi-cultural this year, so we decided that the celebration should include cultural food. What's more American than homemade apple pie? Freshly-made applesauce!
Wednesday's first club meeting went well. Though we only had a few students, they were ENTHUSIASTIC students with very innovative and exciting ideas, including holding an after-school workshop to teach other students how to make their own compost bins. We have a PR plan for the rest of the month to recruit more members. If any of you have ever started a new club, please send suggestions my way!
Wednesday evening, I came home and made applesauce for Thursday's Mexican fiesta. I had bought a 20 pound bag of McIntosh apples for this, but I added a few other kinds of apples that were tucked away in my fridge.
I don't peel my apples for sauce. Why get rid of important fiber and other nutrients?
sugar to taste
1. Core apples and cut into wedges.
2. Put into a large pot on medium-low heat.
3. Add a bit of water to keep the apples moist.
4. Add cinnamon and sugar to taste.
5. Cook until apples break down to your desired consistency.
For a delectable treat, serve a dish warm with a splash of heavy whipping cream or half and half.
Or refrigerate and serve cold. Of course, freeze the extras!
...and if you have chickens or have neighbors who have chickens, the cores are an especially appreciated chicken treat. Our flock clucked and cooed in excitement.