Family Pic

Some More Autumn Harvesting...

Autumn Spice Applesauce by Trish

Approximately 3 lb. apples
3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt

Good size tbsp of molasses
3/4 cup water or fresh apple cider

Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed.  Cook about 3 hours, mash down. To can the applesauce, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.

Onions & Shallots


Apple Plum Butter
Ingredients:

• 2 pounds tart apples, peeled and quartered
• 2 pounds plums, pitted and quartered
• 1 cup water
• 3 cups sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

Directions

1. Place apples, plums and water in a large kettle; cover and simmer until tender, about 15 minutes. Cool. Puree in batches in a food processor or blender; return all to the kettle. Add sugar and spices. Simmer, uncovered, for 20-30 minutes or until thickened, stirring frequently. Cool completely. Pour into jars. Cover and store in the refrigerator for up to 3 weeks.  To can jars: pack apple-plum butter into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.

Peppers



Dutch Oven Venison Stew



Drying Tarheel Bean Seed



Viviane's Autumn Rice Crispy Treats

Some Harvesting Pics from our little Farm...October 2011

Apple Butter

Approximately 3 lb. apples
3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt

Good size tbsp of molasses
3/4 cup water or fresh apple cider

Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed.  Cook about 11 1/2 hours, starting to stir at about 10 hrs as it begins to thicken and stick.  To can the applebutter, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.

Autumn Family Photos

Some October Pics...

Some October Pics:

Beech Mountain, North Carolina


The Same Old Grind Coffee House, Mt. Vernon, Washington


Oh So ShAbBy By Debbie Reynolds

October poetry...

I ♥ October!

"Corn and grain, corn and grain,
All that falls shall rise again."
- Harvest Chant

"Spring comes with flowers, autumn with the moon, summer with the breeze, winter with snow. When idle concerns don't fill your thoughts, that's your best season."
... - Wu-Men

"The sweet calm sunshine of October, now
Warms the low spot; upon its grassy mold
The purple oak-leaf falls; the birchen bough
drops its bright spoil like arrow-heads of gold."
- William Cullen Bryant

Happy Autumn Equinox Sept 22nd

Happy Autumn Equinox!
The smell of winter rides within the wind
Autumn casts a spell; Nature bows to her power
Animals scurry, leaves fall slowly to the ground
Ruby gems and drops of gold crunch beneath my feet
Paradise to my soul...

What to do with all that Thyme...& Top Tips for Great Fall Gardens

http://davesgarden.com/guides/articles/view/3346/


 

Top Tips for Great Fall Gardens - Organic Gardening - MOTHER EARTH NEWS

www.motherearthnews.com

Start now for your best fall garden and harvest broccoli, carrots, kale, lettuces, spinach and more for your holiday feasts.

Lammas Quiche

Pooka Pages - for Kids
http://www.pookapages.com/index.htm
http://www.pookapages.com/Lughnasadh%20Issue%202011.pdf

From Elsie’s friends, Evelien, Eleanor and Andy in the Netherlands comes this wonderful recipe :

Lammas Quiche

with corn, smoked salmon and chives

7 ounces of plain white flour

1/2 cup water

3 ounces butter

Pinch of salt

For the filling:

10 1/2 ounces of dried peas or beans for "blind" baking

5 ounces of fresh corn grain, straight from the cob

Butter

Freshly ground pepper

Salt

Nutmeg

8/10 cup milk

8/10 cup cream

3 eggs

2 egg yolks

2 tbsp chopped chives

5 ounces smoked salmon in slices

3 ounces of grated cheese

Preparation:

Mix all ingredients for the dough and knead thoroughly. Let the dough rest under a cloth on a cool, dry and draft free

spot. Dust your working space with some flour and roll the dough to 3/4 inches thickness.

Butter a 10 inch pie dish with a minimum height of 1 inch and dust this also with flour.

Cover bottom and sides with dough and press down slightly. Let a bit of dough hang over the sides and set a bit of dough

aside for finishing touches.

Heat the oven to 338 degrees Fahrenheit. Cover the dough with aluminum foil and fill with the dried peas or beans.

Bake the dough `blind´ for about 15 minutes.

Take from the oven and let cool. Remove the foil with the peas and check the dough for holes. If necessary use the

remaining dough to fill these. Cut off the excess dough outside of the dish.

Make the filling:

Freshen the corn grains under the cold tap and soften them by boiling them in unsalted water for 20 minutes.

Again freshen the corn and drain them well.

Melt a small pad of butter in a pan and add the corn grains. Season with freshly ground pepper.

Boil the milk and cream with 1 ounce of butter. Season with a dash of nutmeg, freshly ground pepper and salt.

Beat the eggs and yolks in a bowl. Mix the cream with the eggs, stirring slowly. Sieve this mixture and let cool slightly.

Now add the chives.

Cut the smoked salmon slices in thin strips. Mix the salmon, corn and half the grated cheese and fill the pie.

Then put in the egg-cream mixture and cover this with the rest of the cheese. Bake the quiche for 45 minutes on 302

degrees Fahrenheit. Serve with a fresh salad.

Serves: 6

For the dough: