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After a few weeks of rather slim pickings of fruit at the farmers market, I’m happy to say I am now set for months, with a fridge full of the fresh, juicy apples. For breakfasts, for lunches, for sauce, for pie, for crisp, for… everything!
Obtaining these apples is so much more fun than the grocery store, or even my other pick-your-own adventures. Rather than making an early morning solo march into a strawberry field or a blueberry patch, I worked a drive to a Maryland apple orchard into my whirlwind trip to DC to visit friends.
And it’s actually becoming a bit of a tradition. For three years running, anywhere from two to four of us have made our way out to Homestead Farm in Poolesville, Maryland for apple picking.
And we could not have asked for a more perfect day! Blue skies, pleasant sunshine, and a cool autumn breeze set the scene as we arrived.
I totally know what you should make for Valentine’s Day.
It’s not red. It’s not pink. It’s not even heart-shaped.
But this, this is pure luxury. And it’s not even for eating. (Shocking, I know.)
These sugar scrubs are amazingly easy to put together, and can be customized to smell like whatever you want. All you need is sugar, vegetable glycerin, and something to make it smell yummy. The sugar was, obviously, quite easy to come by. I found the vegetable glycerin and essential oil at a local food co-op, but I’ve seen them at Whole Foods, as well. AND. You can get the vegetable glycerin online for a really good price if you’re making this for all of your Valentines.
Our planet is home to some truly incredible things.
Wide, wild oceans full of life both familiar and mysterious. Weather as balmy and blissful as sliding into sleep, and weather more destructive than any machine conceived by humans. Lush forests, scorched desert sands, and iced peaks extending to the very limits of our reach.
But despite these mighty landscapes, I am equally, or perhaps more, impressed by seeds. These tiny, humble vessels of plant life hold within them delicate flowers, towering trees, and of course, the many many many foods we eat.
Our February community garden meeting hailed the arrival of the seeds ordered in bulk by our garden coordinator. Just a fraction of the order was put on the table; the seeds ready for planting, both indoors and out, as the weather in North Carolina begins to warm. Each gardener took a turn examining the varieties available and carefully pouring their share of seeds into tiny envelopes, and a sense of anticipation filled the room.
While most of my friends sense summer only through the seasonal changes, my university job means the seasons are still distinctively marked by the ends and beginning of semesters. It seems so recent that I was fighting graduation traffic on campus, sending Brad off on an internship, and excitedly making a list of all the recipes, garden projects, canning extravaganzas, and social outings I’d surely have time for in the balmy months of summer.
But here we are, at the beginning of August. Aaaaaaand the list is still really long. Is it possible that it’s longer?
It is. Probably because I keep ignoring the recipes I have on my list to make because I get cravings to make something out of left field. Like this.
We have a winner! Using my highly scientific slips-of-paper-with-names-in-a-mixing-bowl technique, the toffee goes to Ben E! I hope you enjoy it as much as your peppermint bark.
Thank you so, so much to everyone for sharing your holiday treat favorites. It’s fascinating not only to hear about new treats I may want to try (I’m super intrigued by the ice box cake and the Dutch Apple Pie…), but to hear the stories and memories you have off those treats that make them even sweeter. I wouldn’t be blogging if I didn’t love sharing my tales, but I really love reading yours.
As for me, my holiday posts have only just begun. Stay tuned for more!
I’m horrified to report that as a child, I didn’t care for banana bread. I don’t know what about it displeased me, but frankly, I was a fairly picky eater for many years and shunned off a number of foods that I now find delicious. Lately, we’ve been on a bit of a banana kick in our house, but we inevitably end up with a couple of bananas that reach their prime too quickly and end up getting blacker and more shriveled on the counter as the days go by. Fortunately, the cooking gods have a perfect solution for this problem. As bananas ripen and their sweetness becomes far too over-powering to eat them on their own, they become the perfect mix in for a loaf of sweet, tangy, breakfast bread.
There are a few things I really like about making banana bread. One, I hate wasting food, so I find it extremely satisfying to re-purpose over-ripe fruit to make something new and magical out of them. Two, this old recipe (given to me from my mother, who got it from HER great-grandmother) is extremely straight forward. The ingredients are quite basic, and the instructions are fast and easy. No complicated folding, alternating, sifting, or resting required.
As much as I enjoy the pride that comes from highly crafty cooking projects, from hand-making pasta and pie crust and pizza dough, it’s just too dang much work most days. It’s not that I’m ready to abandon my stove and commit to microwave dinners. But I am constantly on the lookout for meals that can be thrown together in just a few minutes with minimal chopping, mincing, grating, or cooking time.
Sometimes, those recipes are as close as the back of a package of pasta I bought on a whim. And this one quickly became a household favorite.
I’m not sure when “pickles” came to indicate cucumbers that are pickled, and nothing else. You can buy pickled garlic, pickled eggs (eeeeeew), but the pickles section is predominantly composed of cukes. Oh sure, there’s variety: sweet pickles, bread & butter pickles, dill pickles, kosher dill pickles, zesty dilly pickles, pickle chips, and more. But they are all cucumbers!
It turns out this was not always so. Those of you who can have probably seen many kinds of pickles in your cookbooks. Pickled okra! Pickled beets! Pickled peaches!
And one of my personal favorites, pickled green beans!
Dilly beans start with a heap of fresh, brilliant green snap beans. They’re dirt cheap right now at my local farmers market, so it’s a great time to buy a bunch and pickle them.
It’s amazing how quickly the thrills of summer transform into those of fall. It’s not just about the temperature, either (in fact, that hasn’t particularly changed). The tree outside my apartment has begun dropping leaves to the ground, and with each trip to my car in the morning, those leaves announce the arrival of autumn with a delicate crunch beneath my feet. The light deepens to gold a bit more each day, and the anticipation I’ve grown accustomed to feeling around this time each year is beginning to grow.
And yet a week ago, my heart was full with summer. And so was my pantry. I’d harvested the last batch of tomatoes from my garden, and after celebrating some of them with some BLT sandwiches, I wanted to try them in a different configuration: as a salad!
This salad is inspired by one that Brad and I usually split at one of our favorite restaurants, and it’s simple enough that I’m frankly stunned I’ve never attempted something like it at home.
You guys. Today is a big day! Today marks the five-year anniversary of the day I cautiously served up my first blog post, inviting you all into my kitchen and my world, and hoping that you’d like it.
I’ve spent this week trying to figure out how to mark this occasion. There’s been quite a lot of late-night writing, re-writing, reading, and immediate deleting.  In the course of that work, poignant memories unearthed themselves and forced their way to the forefront of my mind. I reminisced at length about the two months I spent developing the site, stumbling my way through the coding to get everything to look just exactly the way I wanted. I chuckled about the early days, when I spent most evenings perched on chairs or counter tops balancing a tripod precariously against the ceiling to get the shot I wanted, only to discover that the muted, incandescent light in my kitchen was the actual WORST. I looked back through my posts, clicking through them one at a time, amazed at the memories that each one elicits. The times and places they evoke.
A lot has changed. Since this date five years ago, I’ve switched jobs three times. Moved four. Lived in three different states with very different growing seasons. I’ve joined three community gardens and have failed spectacularly at three balcony gardens. I’ve swapped cheap Teflon pans for stainless steel, and my meager collection of college dishes has been supplanted by an arsenal of culinary tools for everything from canning to wedding cake baking.  Recipes that I once perceived as daunting, showy meals have now worked their way into my regular weeknight rotation. My weekly pilgrimage to the farmers market for groceries is no longer a novelty but a way of life.
Food blogs don’t seem to be quite the craze that they used to be, and I long ago made my peace with the fact that I will not likely be the next Deb Perelman or Joy Wilson. But I still get such joy out of the cooking, photographing, writing, and sharing that happens on this little site. This blog has always been a creative outlet for me, but I hope you’ve gotten a little enjoyment out of it in the process too.
Speaking of enjoyment, I think I’m done waxing poetic for the day. There’s a balcony full of sunshine waiting for me, so it seems a shame to miss out.
Happy birthday, 30 Pounds of Apples! Here’s to another five years!
