More Apples from Queener Farms

 

 

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.

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.

 

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Bramley’s Seedling Pie

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.

Summer Vacation’s Over Harvest – beginning of September

Today was a harvest day.  I picked tomatoes and squash from the garden, grapes and pears from the chicken yard, and blackberries from the hedgerow.

This weeks apples from Queener Farm that DH deemed “not eaters” have become a lovely pie and gone into the dehydrator.  The grapes were processed in the dehydrator (raisins), the steam juicer (canned juice) or saved to eat fresh.  Everything else will have to wait until tomorrow.

Spiced Crabapples

Ingredients

  • a pint of Centennial or Whitney crab apples
  • 1 C cider vinegar
  • 3/4 C water
  • 1 1/2 C castor sugar
  • 1 1/2 t cardamom pods
  • 1/2 t whole cloves

Instructions

  1. Wash the apples well, and leave the stems intact. Prick them all over with a fork.
  2. Combine the vinegar, water, and sugar in a saucepan.
  3. Crack the cardamom pods open retaining the black seeds. Add them (seeds and pods) to the saucepan along with the cloves.
  4. Once the vinegar mixture come to the boil, turn down the heat and add the apples.
  5. Simmer for 5 to 10 minutes, until the apples are soft, but not mushy.
  6. Remove the apples from the liquid and pack them into a jar. Strain the liquid into the jars, completely covering the fruit.
  7. Process in a water bath.

Roasted Tomatillo Salsa

Ingredients
  • 1 pint tomatillos, de-husked, washed and halved
  • 1 onion, cut into chunks
  • 5 garlic cloves
  • 1 jalapeno
  • 1/2 bunch cilantro
  • 1/4 t salt
  • juice of 1 lime

Instructions

  1. Pre-heat your oven to 425 degrees.
  2. Line a cookie sheet with parchment.   Lay out the tomatillos, half the garlic and half of the onions on it and roast at 425 degrees for 15 minutes.
  3. When the vegetables have cooled place them into a blender. Add the rest of the garlic and onion, the cilantro, a pinch of salt, the jalapeno and a the lime juice. Blend to a desired consistency.
  4. Process 1/2 pints 15 minutes in a water bath.

Kimchi – Beginners Version

Ingredients

  • 1 Napa cabbage, cut into 1 1/2-inch strips
  • 1 small head bok choy
  • 1/2 C kosher salt
  • 2 T garlic, minced
  • 2 T ginger, minced
  • 1 t sugar
  • 3 T water
  • 4 T Korean red pepper flakes
  • 1 large carrot, peeled and shredded
  • 2 bunches scallions, cut into 1-inch pieces

Instructions

  1. Place the cabbage in a large bowl, sprinkle with salt and add water to cover. Allow the cabbage to sit for 1-2 hours until wilted.
  2. Discard the water and rinse the cabbage 2-3 times until salt is removed.  Allow to drain for 15-20 minutes.
  3. In a separate bowl, combine cabbage with remaining ingredients and mix well. Add the cabbage and bok choy and mix well to coat.
  4. Once everything is combined, pack the mixture in a jar pressing down tightly so that the cabbage is submerged in liquid.
  5. Seal jar and allow it to sit at room temperature for 2-5 days. Put the jar on a plate in case it bubbles over while fermenting.
  6. Each day, open the lid to release fermentation gases and press down the cabbage to keep it submerged in the liquid. You may want to taste a sample each day to decide when it is done to your liking.
  7. After 2-5 days, store the kimchi in refrigerator.
Kimchi (1)