We took another drive on a beautiful Saturday morning down to Scio to pick up our apples at Queener Farm.
This week’s apples looked great
Joe even got the antique press out and pressed some of them into a delicious cider.
Meanwhile, Maizey and Kenton napped most of the day……
It was chilly in the morning over the weekend so I made a trip down to the garden to harvest some herbs for drying. I collected sage, hyssop, parsley, lavender, bay and even fennel seeds to dry for winter use. I finely chopped rosemary in the processor and added salt for a batch of rosemary salt. I also started a jar of vanilla extract using vanilla beans and Everclear.
I also was busy in the kitchen using up some leftovers the ripe tomatoes became one last jar of sauce, the green ones were made into salsa. The basil from the backyard was mixed with olive oil, walnuts, and parmesan cheese for pesto. Finally, the big cheeseball leftover from the library conference became a wonderful batch of macaroni and cheeseball casserole.
green tomato salsa
macaroni and cheeseball
We drove down to Scio this morning to pick up a gallon of cider and another lovely bunch of apples from Queener Farms. Along the way we went to the Willamette Valley Pie Company store for a pumpkin pie, a couple of scones and two yummy hand-pies. On the way home we stopped by the Silverton Farmer’s Market for some potatoes, garlic and a lovely winter squash.
Belle de Boskoop
Karmijn de Sonnaville
Devonshire Crimson Queen
Cox Orange Pippin
Bramley’s Seedling is the famous English cooking apple. We found it made a mushy pie, but cooked down to a smooth puree for applesauce.
Blenheim Orange was found at Woodstock, Oxfordshire near Blenheim in England in about 1740. It has been described as a fine cooking apple.
Cox Orange Pippin is the benchmark for flavor in apples -delicious, sweet-tart fruit with crisp and aromatic flesh.
Zabergau Reinette is a German russet-style apple, tasting of nettles when straight from the tree. Keeps for 3-4 months.
Devonshire Crimson Queen is a medium size dessert apple. It has deep red skin and darker red stripes with pink extending into the sweet and juicy flesh.
Karmijn de Sonnaville is a Cox-style apple from the Netherlands with a very attractive autumnal color and the potential for very good flavor.
Ribston Pippin is a famous Yorkshire apple variety, probably the parent of Cox’s Orange Pippin.
Honeycrisp, sometimes marketed as Honey Crisp or Honeycrunch, is a crisp and predominantly sweet, modern variety from the USA.
Belle de Boskoop is popular old dual-purpose apple from the Netherlands.
King is an old American variety from New Jersey. The fruit is very large, and keeps well.
Included in our box from Queener Farm this week, were enough Bramley’s Seedling apples to make a pie. The Bramley’s seedling is a classic English cooking apple.
The first Bramley’s Seedling tree grew from seeds planted in 1809 bya young girl, Mary Ann Brailsford, in Southwell, Nottinghamshire, UK. The tree in the garden was later included in the purchase of the cottage by a local butcher, Matthew Bramley, in 1846. In 1856, a local nurseryman, Henry Merryweather, asked if he could take cuttings from the tree and start to sell the apples. Bramley agreed but insisted that the apples should bear his name.
In 1900, the original tree was knocked over during a storm. The tree survived, and is still bearing fruit two centuries after it was planted.
The variety is now the most important cooking apple in England and Wales
I decided to make a classic apple pie with my Bramleys – – COnclusion below.
I don’t really like this apple for pie – not bad, but maybe not for the whole pie. It was really, really tart and turned to apple sauce in the pie. I like a little more bite in my apples.
We picked up 12 ears of corn from a roadside stand on our Saturday trip to collect our apples from Queener Farm. It’s a beautiful drive down to Scio through Silverton, Stayton and Sublimity – rolling hills, tidy fields and beautiful old barns.
This morning I set about to shuck the corn and cut off the kernels (into a large wooden bowl which helps contain the kernels). To each preheated pint jar, I added 1/2 t salt corn kernels to about 3/4″ from the top and then added boiling water to top them off. Then I popped on the lids and rings and processed them for 55 minutes. I have 6 pints in the canner now with more ready to go when those come out.
I also scraped the ‘milk’ off the cobs to make a pint or so of cream corn.
All of this for $3.00.